Wednesday, August 08, 2012

Recipe for Savory Whole Wheat Zucchini Muffins with Feta, Parmesan, and Green Onions (plus 25 more fun ideas for baking with zucchini!)

Recipe for Savory Zucchini Muffins with Feta, Parmesan, and Green Onions
Make these whole wheat zucchini muffins instead of leaving your zucchini on the neighbor's porch!

If you're a gardener, you probably know that August 8 is Sneak Some Zucchini on Your Neighbor's Porch Day.  I'm all in favor of giving away zucchini, but I also like to encourage people to use them! A few years ago I wrote a Round-Up of 20 Zucchini Recipes to honor this day, and if you're running out of zucchini ideas, that post has a lot of good ones.  Personally I'm celebrating the day with this new recipe for Savory Zucchini Muffins with Feta, Parmesan, and Green Onions, a muffin that I loved as soon as I took a bite!  I've also collected fun-sounding recipes for baking with zucchini from some of my favorite food bloggers, so if you really have a lot of zucchini, check after the recipe and print out a few zucchini recipes to share with the neighbors when you sneak the zucchini on to their porch!

Use the food processor (or the large side of a hand grater) to grate up a large zucchini.  (Mine was about 12 inches long.)

Then measure 2 cups tightly packed shredded zucchini.

Put the zucchini inside a kitchen towel or cloth napkin and squeeze out as much liquid as you can.  (You'll probably be surprised how much liquid comes out.)

Put the squeezed zucchini into a bowl and mix with the Feta cheese, Parmesan, and sliced green onions.

Then beat the eggs and buttermilk together and combine that mixture with the shredded zucchini mixture.

In a small bowl, combine the white whole wheat flour, sweetener of your choice, Spike seasoning (or other seasoning blend), baking powder, and baking soda.

Mix the flour mixture into the wet ingredients until all the flour is incorporated.  (This is the hardest part of the whole recipe.  Be patient!)

I used Silicone 2-Inch Reusable Baking Cups, which made exactly 12 muffins. Fill them full but not overflowing.

Bake 45-50 minutes, turning the pan once so they brown evenly on all sides.  Serve hot, with a pat of butter or my favorite yogurt spread.

Savory Whole Wheat Zucchini Muffins with Feta, Parmesan, and Green Onions
(Makes 12 two-inch muffins; recipe created by Kalyn with inspiration from Savory Whole Wheat Zucchini Muffins with Green Chiles and Cheese.)

2 cups (packed) grated zucchini
1/2 cup crumbled Feta
1/4 cup finely grated Parmesan
1/2 cup thinly sliced green onion
1/4 cup buttermilk
2 eggs
1 1/2 cups white whole wheat flour
1/4 cup Stevia in the Raw Granulated Sweetener, Splenda, or sugar (use Stevia or Splenda for South Beach Diet)
1 tsp. Spike Seasoning (or all type of all purpose seasoning that you like will work)
1 tsp. baking powder
1 tsp. baking soda

Preheat oven to 375F/190C.  Spray Silicone 2-Inch Reusable Baking Cups with nonstick spray and place on baking sheet.

Use a food processor or the large side of a hand grater to grate a large zucchini.  (The one I used was 12 inches long, but I had a little left over.)  Measure 2 packed cups of grated zucchini; then put the zucchini inside a kitchen towel or white napkin and squeeze out as much liquid as you can.  (There will be quite a bit of liquid.)

Put the squeezed zucchini into a medium-sized bowl and stir in the crumbled Feta, finely grated parmesan, and sliced green onions.  Beat the buttermilk and eggs together and then add that to the zucchini mixture and stir to combine.

In a smaller bowl, mix together the white whole wheat flour, sweetener of your choice, Spike Seasoning (or other seasoning blend), baking powder, and baking soda.  Mix the dry ingredients into the wet ingredients until all the flour is incorporated.  (This is the hardest part of the recipe; be patient!)

Use a large spoon to fill baking cups so they are full but not overflowing, dividing the mixture among all the baking cups.  (I used Silicone 2-Inch Reusable Baking Cups, so if you have a larger size you'll get less muffins and they may need a few minutes more cooking time.  You can probably make these in other types of muffin pans as well, but I have not tried it.)  Baked 45-50 minutes, or until muffins are nicely browned and firm.  (I baked mine 50 minutes, and they were definitely getting brown on the bottom.  I like the edges a bit crisp though, so I didn't care.)

Serve hot with butter or my favorite yogurt spread.  These muffins will keep in the fridge for at least a week and can be reheated in the microwave for a few seconds.  (I am guessing they will freeze well, but I haven't frozen any yet.)

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South Beach Suggestions:
White whole wheat flour is a whole-grain flour that can be used to replace white flour in many recipes, and using that makes these muffins great for phase 2 or 3 of the South Beach Diet.  Feta is generally much lower in fat than other types of cheese, but if you have a choice, choose the lower-fat type.  The muffins would be fine plain, but I eat them with my favorite yogurt spread, which is also great for South Beach.

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

Twenty-Five More Fun Ideas for Baking with Zucchini:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Chocolate Wave Zucchini Bread from Taste and Tell
Zucchini Muffins from Simply Recipes
Zucchini Coconut Bread from Two Peas and Their Pod
Savory Whole Wheat Zucchini Muffins with Green Chiles and Cheese from Kalyn's Kitchen
Garden-Fresh Hazelnut Zucchini Bread from Vintage Mixer
Chocolate Chocolate Chip Zucchini Bread from Barbara Bakes
Healthier Zucchini Bread from Mountain Mama Cooks
Low-Sugar and Whole Wheat Zucchini Muffins with Pecans from Kalyn's Kitchen
Slow Cooker Sour Cream Chocolate Zucchini Bread from 365 Days of Slow Cooking
Chocolate Chunk Zucchini Bread from Cooking on the Side
Zucchini Nut Muffins from Aggie's Kitchen
Low-Sugar and Whole Wheat Zucchini Bread with Blueberries and Pecans from Kalyn's Kitchen
Zucchini Cornbread from Half Baked
Zucchini Sweet Potato Bread from Joy the Baker
Whole Wheat Zucchini Muffins with Greek Yogurt from Andrea Meyers
Gluten-Free Low-Sugar and Flourless Zucchini Muffins with Pecans from Kalyn's Kitchen
Gluten-Free Goddess Zucchini Bread from Gluten-Free Goddess
Zucchini Cookies from My Baking Addiction
Zucchini Cake with Lemon and Poppyseed from Leite's Culinaria
Low-Sugar and Whole Wheat Chocolate Zucchini Bread from Kalyn's Kitchen
Chocolate Zucchini Cake from The Italian Dish
Chocolate Chocolate Chip Zucchini Cake from La Fuji Mama
Gluten-Free Zucchini Chocolate Chip Muffins from Elana's Pantry
Mini Zucchini Millet Muffins from The Nourishing Gourmet
Low-Sugar and Whole Wheat Garden Harvest Cake with Zucchini, Apple, and Carrot from Kalyn's Kitchen

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  1. I always love the idea of savory muffins (especially when spiked with feta!) yet rarely seem to make them. I need to change that! These would have gone so well with the gazpacho I just made!

  2. I like the idea of a savory zucchini muffin!

  3. I'm a huge fan of white whole wheat flour, which the small grocery store in my village now carries. I substitute half or all of the white flour in many recipes with the white whole wheat. As the recipient of zucchini left on my porch, I'm always looking for new ideas. Thanks for this post and the great collection of zucchini recipes.

  4. We are definitely overflowing with zucchini these days, but I do love it!

  5. Thanks everyone. So glad people are liking the savory muffin idea.

  6. The muffins look great! I would love one with a simple summer salad. Thanks for linking to our bread recipe.

  7. These sound so great - and I think I have all of the ingredients on hand right now!! Thanks for the link love, too!

  8. Maria and Deb, my pleasure. Never too many zucchini ideas!

  9. Since I am off of wheat and low carbing it, could you substitute almond flower for the wheat flower? Thx

  10. Robin, the only way to find out is to try it, and I have not tried this with almond meal. There is a flourless zucchini muffin with almond meal on the blog though.

  11. I've never had any zucchini left on my porch, but I can only imagine how fun it must be when that happens. Your savory muffins sound wonderful and would go perfectly with a nice cup of soup. I'm always looking for more ways to use all the zucchini that's so plentiful during the summer - great roundup of zucchini recipes!

  12. I need to explore more savory baking. I just have such a sweet tooth that it's hard to deny the sugar :)

  13. Thanks Jeanette. If only you lived in Salt Lake, I would leave some zucchini on your porch for sure!

  14. Becky, isn't it funny how that works? Sweets don't tempt me that often, but give me something savory (especially if there is cheese involved) and I can't leave it alone!

  15. That looks amazing! I've never tried baking savory muffins before. Must change that soon :)

  16. we have zucchini everywhere and always looking for ideas since we all love zucchini.
    Great muffins (love the feta cheese addition) and round-up Kalyn

  17. Love it! Zucchini is such a fun ingredient to work with!

  18. You are reading my mind, Kalyn. I made stuffed zucchini the other day and wondered why I had not done something sweet instead of savory. Thanks for all the links - I'm going to have some fun exploring. Can you believe it has been six years since I have baked with zucchini?


  19. How fun to have a savory muffin. A perfect side for dinner. Thanks for including my bread in your roundup.

  20. Thanks for this recipe. I would like to use up that bag of white whole wheat flour in my fridge as well as some zucchini. One do you clean those silicone baking cups? dishwasher? by hand? I am tempted to buy some of those or a silicone cupcake pan.

  21. Arghh, my apologies to Swati Shah, just accidentally deleted your comment instead of posting it.

  22. Thanks for the nice thoughts about these muffins everyone! The silicone muffin cups can be washed in the dishwasher, but I usually just put a little dish soap in the sink and wash them by hand.

  23. These look great - i have tried zucchini bread but most recipes had oil in them and many times the loaf ended up heavy and too moist at the bottom. I love the idea of buttermilk and the feta cheese - will try them this weekend.


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