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Zucchini + Feta Muffins

These zucchini muffins are incredibly good and insanely easy to make! No mixer required, just a wooden spoon and a bowl (and a cheese grater). They are great for sneaking some vegetables into school lunches or as an afternoon snack.


35min Cooking Time | Make 18 large muffins

  • 3 large zucchinis

  • 3 eggs

  • 1 cup sour cream

  • 1 cup cauliflower flour*

  • 1/2 cup self raising flour

  • 1tsp baking powder

  • 2 tbsp hemp seeds

  • 300g marinated feta

  • 1g saffron

  • 3 springs thyme

  • 1 glove garlic, minced


  1. Grate zucchinis and squeeze into a ball, to remove excess water.

  2. In a large bowl mix together eggs and sour cream, until it becomes a smooth mixture.

  3. Mix in the flours, baking powder and hemps making sure there are no lumps.

  4. Fold in the remaining ingredients.

  5. Line a muffin tray was cases or parchment paper. Use a spoon to distribute the mixture, filling the cups to 3/4 full.

  6. Bake at 180°C on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 25-30 minutes. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.

  7. Store in the fridge and consume within 3 days. Can also be frozen.

*Avaliable at supermarkets and health food stores. However can be substituted with regular plain flour.

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