Zucchini Feta Olive Oil Muffins

These zucchini feta olive oil muffins are delicious, savory and moist. The perfect accompaniment to a bowl of soup.

So, let’s talk about this whole “run to the store and stock up on food” thing people do in weather emergencies. Does it seem odd to anyone else that everyone is running around like lunatics, spending exorbitant amounts of money on food to fill their refrigerator when the chances of losing electricity are pretty damn high? I can’t be the only one out there who has thought that through, right?

Zucchini Feta Olive Oil Muffins

As I grabbed some produce that doesn’t need refrigeration and witnessed an argument over the last gallon of milk (I kid you not), I saw zucchini on sale and decided it would be the perfect veggie to turn into a baked good to have over the next day or so when we might not have power because personally, I’d rather be hurricane ready with muffins than milk.

Zucchini Feta Muffins

Zucchini is perfect for baking. It’s easy to grate (unlike carrots) and it’s mild flavor adapts well into whatever recipe you throw it in.

Olive Oil Zucchini Feta Muffins

I’ve made a sweet zucchini + olive oil cake before and remembered how amazingly moist the olive oil kept the cake so I decided to replicate that in muffin form. And, add cheese. Why? Why not?

Zucchini and feta muffins

As part of the Foodbuzz Tastemaker program I received these olive oils from Crisco and figured this was the perfect time to test out the extra virgin one.

Crisco extra virgin olive oil

The verdict? The muffins came out perfectly moist and incredibly savory. The olive oil makes them slightly rich and the feta gives it a kick of saltiness.

zucchini feta and olive oil muffins

Perfect with a bowl of soup on a rainy day.

zucchini and feta muffins with soup

I wasn’t the only one to think they were good either.

Ginger food stalking

Don’t let that face and calm demeanor fool you. I walked to the kitchen for 15 seconds to grab a towel and came back to 11 muffins. Not a crumb out of place and I’m sure she thought she had me fooled for a second but then I counted them, looked at her, and she put her head down and walked out of the room. Busted!

You may be sneaky Ginger but I’m still smarter.

Zucchini olive oil muffins with feta

3.0 from 1 reviews
Zucchini Feta Olive Oil Muffins
Prep time
Cook time
Total time
Serves: 12
  • 1 cup whole wheat pastry flour
  • ½ cup AP flour
  • 1½teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ teaspoon freshly grated pepper
  • 1½ cups grated zucchini
  • 1 cup grated feta
  • ½ cup milk
  • ¼ cup extra virgin olive oil
  • 2 eggs
  • 3 tablespoons freshly chopped basil
  1. Preheat oven to 350 degrees.
  2. Grease muffin pan or line with muffin cups.
  3. Combine first 6 ingredients in large bowl.
  4. Add zucchini and feta and stir to combine.
  5. Add remaining ingredients to medium bowl and whisk together.
  6. Add wet ingredients to dry and mix until just combined.
  7. Scoop muffins mixture into pan and divide evenly among 12 cups.
  8. Bake for approximately 18-20 minutes until muffins have risen and spring to the touch.
  9. Remove from oven, let cool for 5 minutes before transferring to a cooling rack.


Do you panic in weather emergencies?

What’s your favorite vegetable to bake with?


  1. says

    These look amazing! It has been so hot in Denver, so it is hard to motivate to turn on the oven. But I am hoping we get some relief in the next week or two and I can get back into baking. Adding to my list of things to try!

  2. says

    Those look sooo good!! Like savory corn bread- yum!

    I don’t panic nearly as much as I should in weather situations, actually. I know panicking isn’t necessarily good..but I’m pretty complacent when it comes to bad weather. My boyfriend, on the other hand, prepares for everything! When the weeks of tornadoes hit here, I was alright having no where to go and what not while he was watching the weather for me, giving me updates, telling me what to do in case it got worse, staying on the phone with me for hours during the storm…

  3. says

    “I’d rather be hurricane ready with muffins than milk.”– ME TOO!

    And yes, hoarding food and buying tons only to lose power…umm yeah, not really the brightest. We used to live in NC and SC and also our house in Aruba…we see the storm prep steps people take and always just shake our heads.

    And the Crisco oil. I got it too! I would have never thought to bake with EVOO. Love what you did!

    I’d be more inclined to have the finished product be sweet not savory though :) B.c of my raging sweet tooth!

  4. Ashley Schnell says

    You never cease to amaze me. I can’t wait to get home tonight to try to bake these beautiful things! :)

  5. Lisa VanBeck says

    Just tried these a second time, the first time I was very disappointed. The batter was way too wet, and muffins were a gooey mess. The second time I tried it, I squeezed the zucchini and cut back to 1 egg. It turned out perfect

  6. T Kris says

    Just had some zucchini and feta cheese laying around and made these … Amazing breakfast muffins with some scrambled eggs … Great idea!

  7. jessie says

    Have made these muffins had no feta so used grated tasty cheese not the same effect as with the feta but still very taste will be using this as a base for other muffins. Thanks for your wonderful website and recipes.


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