Savory Zucchini Muffins

Ingredients

Makes 9–12 muffins

Main Ingredients
2 medium zucchini, about 2 cups grated
2 large eggs
½ cup milk
¼ cup extra-virgin olive oil
1 cup all-purpose flour
½ cup whole-wheat flour
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
¼ tsp black pepper
½ tsp garlic powder
½ tsp dried oregano
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
2 tbsp finely chopped fresh parsley
Optional Additions
2 tbsp finely chopped green onion
¼ tsp chili flakes
½ tsp dried basil
¼ cup finely chopped bell pepper
2 tbsp crumbled feta for a Mediterranean-style flavor
Step-by-Step Instructions
1. Prepare the zucchini

Wash and grate the zucchini using the large holes of a box grater.

Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze firmly to remove excess water.

This step is very important.

Zucchini contains a lot of water, and skipping this step can make your muffins soggy in the center.

You should end up with approximately 1½ cups of squeezed zucchini.

2. Preheat the oven

Preheat your oven to:

375°F (190°C)

Grease a 12-cup muffin tin lightly with olive oil or cooking spray, or use paper liners.

3. Mix the wet ingredients

In a large bowl, whisk together:

Eggs
Milk
Olive oil

Whisk until smooth.

4. Add the dry ingredients

In another bowl, combine:

All-purpose flour
Whole-wheat flour
Baking powder
Baking soda
Salt
Black pepper
Garlic powder
Oregano

Mix well.

5. Combine

Gradually add the dry ingredients to the wet mixture.

Stir gently until just combined.

Don’t overmix—the batter should remain slightly thick.

6. Add zucchini and cheese

Fold in:

Squeezed zucchini
Mozzarella
Parmesan
Parsley

Add green onion or chili flakes if desired.

Mix gently until everything is evenly distributed.

7. Fill the muffin tin

Divide the batter between the muffin cups.

Fill each cup approximately ¾ full.

For the picture-style muffins, use a standard muffin tin and make 9 larger muffins rather than filling all 12 cups.

8. Bake

Bake for approximately:

20–25 minutes at 375°F (190°C)

They’re ready when:

The tops are golden
The centers feel firm
A toothpick inserted into the middle comes out mostly clean
9. Cool

Allow the muffins to cool in the pan for about 5 minutes.

Then transfer them to a wire rack.

Serve warm or at room temperature.

Mediterranean Variation

For an extra Mediterranean flavor, try:

½ cup feta instead of mozzarella
1 tbsp fresh dill
1 tbsp parsley
¼ tsp oregano
2 tbsp chopped sun-dried tomatoes
A pinch of chili flakes

This gives the muffins a delicious zucchini + feta + herb combination.

Nut Information
Does this recipe contain nuts?

No. The basic recipe contains no tree nuts or peanuts.

Nut-free version

The recipe is naturally nut-free as written.

If you’re preparing these for someone with a nut allergy, check the labels of:

Flour
Cheese
Milk
Cooking spray
Seasonings

for possible cross-contact warnings.

Can nuts be added?

Yes, although they aren’t necessary.

For extra crunch, you can add:

¼ cup chopped walnuts
¼ cup chopped almonds
¼ cup chopped pine nuts

For a nut-free crunchy alternative, use:

Sunflower seeds
Pumpkin seeds
Important Recipe Tips
Don’t skip squeezing the zucchini

This is the most important step. Too much zucchini water can produce dense, wet muffins.

Don’t overmix

Mix just until the flour disappears. Overmixing can make the muffins dense rather than fluffy.

Use fresh zucchini

Small or medium zucchini generally have better texture and fewer large seeds.

Don’t overbake

Take them out once the tops are golden and the center is set. Overbaking can make them dry.

Make them extra cheesy

Add another ¼ cup of mozzarella if you want a more cheesy, gooey center.

What to Serve With Them

These savory zucchini muffins work well with:

Greek yogurt
Hummus
Tzatziki
Tomato salad
Cucumber salad
Scrambled eggs
Fresh fruit
Soup
Green salad

They’re especially good served warm with a little Greek yogurt or tzatziki on the side.

Storage & Meal Prep
Refrigerator

Store cooled muffins in an airtight container for 3–4 days.

Freezer

Wrap individually and freeze for up to 2–3 months.

Reheating

Microwave for approximately 20–30 seconds, or warm in a 350°F (175°C) oven for 5–8 minutes.

For the best texture, reheat them in the oven or air fryer.

Frequently Asked Questions
Q1. Why are my zucchini muffins soggy?

Most commonly, there was too much moisture in the zucchini. Squeeze the grated zucchini very well before adding it to the batter.

Q2. Can I make these without cheese?

Yes. Simply omit the cheese. You can add extra herbs, nutritional yeast, or finely chopped vegetables for additional flavor.

Q3. Can I use gluten-free flour?

Yes. A good 1:1 gluten-free baking flour can be substituted for the regular flour.

Q4. Can I use almond flour?

Not as a direct 1:1 replacement. Almond flour behaves differently and can make these muffins much softer and heavier.

Q5. Can I make them without milk?

Yes. Use unsweetened plant milk or another milk alternative.

Q6. Can I use frozen zucchini?

Yes, but thaw it completely and squeeze out as much water as possible before using it.

Q7. Can I add chicken?

Absolutely. Add about ½ cup cooked, finely chopped chicken for a higher-protein version.

Q8. Can children eat these?

Yes, they’re a convenient savory snack. For younger children, cut the muffins into appropriately sized pieces and adjust any chili or strong seasonings.

Q9. Can I make mini zucchini muffins?

Yes. Divide the batter into a mini muffin pan and start checking them around 10–15 minutes, since smaller muffins cook faster.

Q10. How do I make them crispy on top?

Sprinkle a little Parmesan or shredded mozzarella over the batter before baking. You can also finish them for 1–2 minutes under the broiler, watching carefully.

Quick Recipe Card

Recipe: Savory Zucchini Muffins
Prep Time: 15 minutes
Cook Time: 20–25 minutes
Total Time: 35–40 minutes
Yield: 9–12 muffins
Temperature: 375°F / 190°C
Difficulty: Easy
Cuisine: Mediterranean-inspired
Main allergen: Eggs, dairy, gluten
Nuts: None in the basic recipe

Best tip: Squeeze the grated zucchini extremely well before mixing—it makes the biggest difference in getting those beautiful golden, fluffy muffins.

Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.