Zucchini Feta Muffins

Name: Zucchini Feta Muffins
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Australian
Ingredients: 350g (about 12.3 oz or 3 medium zucchini), grated; ¾ cup (150g/ 5.3g) corn kernels; 1 cup (100g/ 3.5 oz) crumbled feta feta cheese; 3 large eggs; 1 teaspoon dried thyme; 1 teaspoon onion powder; ½ teaspoon salt; 2 cups (280g/ 9.9 oz) wholemeal self-raising flour; 1 scant cup (225g/ 7.9 oz) plain greek yoghurt

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These zucchini feta muffins with corn are a savoury, protein-packed snack that’s perfect for lunchboxes. Made with wholegrain flour, they’re wholesome, tasty, and totally kid-approved.

If you’re looking for a savoury muffin recipe that’s flavorful, nutritious, and easy to prepare, these zucchini feta muffins are just what you need. They’re packed with protein, sweet pops of corn, and wholesome wholegrain flour, they’re seriously incredible. I’m always looking for ways to sneak more veggies into my toddler’s meals, and these soft, cheesy muffins tick all the boxes.

The best part? They’re made in just one bowl, with no oil and no added sugar. The secret is grating and squeezing out the excess moisture from the zucchini. This keeps the muffins fluffy and full of flavor, without becoming soggy. They’re freezer-friendly, toddler-approved, and ideal for breakfast, lunchboxes, or a nourishing afternoon snack.

Close up shot of a zucchini muffin cut in half.

Ingredients You’ll Need

These feta and zucchini muffins come together with a handful of wholesome, everyday ingredients. Here’s what you’ll need:

Zucchini: You’ll need about 3 medium zucchinis, grated using a box grater. Make sure to squeeze out the excess moisture to avoid soggy muffins.
Corn: The sweet pop in every bite! Use ¾ cup of defrosted frozen corn or canned corn kernels (drained).
Feta cheese: Adds a deliciously salty, cheesy flavour. Crumble it in or grate it using the large holes of a box grater.
Eggs: 3 large eggs, lightly beaten, help bind everything together.
Seasonings: A simple mix of dried thyme, onion powder, and a pinch of salt for extra flavour.
Wholemeal self-raising flour: I love using wholegrain flour for the added fibre. Using self-raising flour also skips the need for extra leavening agents.
Yoghurt: I recommend full-fat Greek-style yoghurt. It keeps the muffins moist and tender—no oil or butter needed!

Complete list of ingredients and amounts is located on the recipe card below.

How to Make Zucchini Feta Muffins

Preheat the oven: Set your oven to 160°C (320°F). Lightly grease or line a 12-hole muffin tin with paper liners.

Strain the zucchini: Grate the zucchini using a box grater, then wrap it in a clean tea towel. Squeeze out as much moisture as you can to avoid soggy muffins. Add the strained zucchini to a large mixing bowl.

Zucchini, eggs, yogurt and seasonings in a mixing bowl.

Mix the wet ingredients: To the bowl with zucchini, add the eggs, yoghurt, dried thyme, onion powder, salt, and pepper. Stir until everything is well combined.

Add the flour: Add the wholemeal self-raising flour and mix until just combined.

Fold in corn and feta: Gently fold through the corn kernels and crumbled feta. Be careful not to overmix.

Portion the batter: Divide the batter evenly between the 12 muffin cups. If you like, top each one with a thin slice of zucchini for a decorative touch.

Bake: Bake for about 40 minutes, or until golden and a toothpick inserted into the center comes out clean.

Cool: Let the muffins sit in the tin for 5–10 minutes, then transfer to a wire rack to cool completely.

Tips & Tricks

Use room temperature ingredients: This helps everything blend more evenly and encourages a better rise in the muffins.
Don’t skip straining the zucchini: It’s essential for avoiding soggy muffins. Too much moisture can affect both texture and baking time.
Keep an eye on baking time: Remove the muffins as soon as a toothpick comes out clean. Overbaking can dry them out.
Flavour boost: Add a pinch of garlic powder or some fresh chives to take these muffins to the next level.

Storage Tips

Allow muffins to cool, then store in an airtight container in a cool spot for 3–4 days. In hot, humid climates, refrigerate for up to 5 days. Reheat in the microwave or oven. Once cooled, freeze in a ziplock bag or container for up to 3 months, and reheat or enjoy straight from frozen.

Recipe FAQ

Can I swap the zucchini for another veggie?

Absolutely! Grated sweet potato or butternut squash are great substitutes. Just use the same quantity and make sure to squeeze out any excess moisture before adding it to the batter—this helps prevent soggy muffins.

Can I use regular plain flour instead of self-raising?

Yes! If you're using plain white or wholemeal flour, just add 2 teaspoons of baking powder per 1 cup of flour to help the muffins rise properly.

Can I make these muffins gluten-free?

Definitely. Simply swap the flour for a gluten-free self-raising blend. Just be sure it’s one designed for baking and contains a raising agent.

Are they suitable for toddlers and lunchboxes?

You can! Cheddar or parmesan work well for a sharper flavour, feel free to use what you have on hand.

Top view of muffins and one cut in half.

More Muffin Recipes

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Buckwheat Banana Muffins

Chocolate Beetroot Muffins

Kale & Mushroom Egg Bites

If you try this zucchini feta muffins recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.