Looking for a healthy and delicious breakfast idea? These zucchini and cheese muffins are light, fluffy, and packed with flavor! Whether you’re craving a quick muffin recipe for busy mornings or want to try something new like savory muffins instead of sweet ones – this recipe is perfect. Made with fresh zucchini, cheese, and herbs, these healthy breakfast muffins are a simple yet satisfying way to start your day.
Ingredients:
Makes approx. 12 muffins:
• 1 medium zucchini (about 200 g) – 1 cup grated
• 2 eggs
• 100 g feta or cottage cheese (⅔ cup)
• 100 ml plain yogurt (½ cup)
• 50 ml oil (¼ cup – sunflower or olive oil)
• 1 spring onion (20 g), finely chopped
• 20 g fresh parsley, chopped
• 150 g flour (1 cup + 2 tbsp)
• 10 g baking powder (2 tsp)
• Salt to taste (adjust if your cheese is salty)
• Black pepper to taste
• Sesame seeds for topping
Instructions:
Prepare the zucchini:
Grate the zucchini and sprinkle with a little salt. Let it sit for 5–10 minutes, then squeeze out the excess moisture using your hands.
Mix wet ingredients:
In a bowl, beat the eggs. Add yogurt and oil, and whisk to combine.
Add the rest:
Stir in the squeezed zucchini, crumbled cheese, spring onion, parsley and optional fresh herbs.
Incorporate dry ingredients:
Add flour mixed with baking powder. Stir gently until everything is combined — don’t overmix.
Fill the muffin tin:
Line a muffin tin with paper liners or grease it lightly. Fill each cup about 3/4 full. Sprinkle with sesame or flax seeds if desired.
Bake:
Bake in a preheated oven at 350°F (180°C) for about 20–25 minutes, or until golden brown and a toothpick comes out clean.
Serve:
Let them cool for 5 minutes, then remove from the tin. Enjoy warm or cold — they’re great the next day too!
Tips:
Use paper liners or lightly grease the muffin tin.
Store leftovers in an airtight container in the fridge for up to 3 days.
Great for meal prep and freezing.
Watch the full recipe video on YouTube
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See also: Breakfast with Eggs, Tomatoes & Cheese
