web analytics

Savory Whole Wheat Zucchini Muffins with Feta, and Parmesan (plus 25 ideas for baking with zucchini)

Make these Savory Whole Wheat Zucchini Muffins with Feta, and Parmesan instead of leaving your zucchini on the neighbor’s porch! And these savory zucchini muffins are meatless and South Beach Diet friendly. Use the Diet-Type Index to find more recipes like this one.

Click here to PIN Savory Whole Wheat Zucchini Muffins with Feta and Parmesan!

Savory Whole Wheat Zucchini Muffins Recipe with Feta, and Parmesan (plus 25 ideas for baking with zucchini!) found on KalynsKitchen.com

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 50 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!

Savory Whole Wheat Zucchini Muffins Recipe with Feta, and Parmesan (plus 25 ideas for baking with zucchini!) found on KalynsKitchen.com

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.

Savory Whole Wheat Zucchini Muffins Recipe with Feta, and Parmesan (plus 25 ideas for baking with zucchini!) found on KalynsKitchen.com

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 Recipe with Feta, and Parmesan (plus 25 ideas for baking with zucchini!) found on KalynsKitchen.com

Twenty-Five More Ideas for Baking with Zucchini:

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

Savory Whole Wheat Zucchini Muffins with Feta, Parmesan, and Green Onions

Make these Savory Whole Wheat Zucchini Muffins with Feta, and Parmesan instead of leaving your zucchini on the neighbor’s porch!

Ingredients:

  • 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 sweetener of your choice
  • 1 tsp. Spike Seasoning (or any type of all purpose seasoning that you like will work)
  • 1 tsp. baking powder
  • 1 tsp. baking soda

Directions:

  1. Preheat oven to 375F/190C.  Spray Silicone 2-Inch Reusable Baking Cups with nonstick spray and place on baking sheet.
  2. 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.)
  3. 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.)
  4. Put the squeezed zucchini into a medium-sized bowl and stir in the crumbled Feta, finely grated parmesan, and sliced green onions.
  5. Beat the buttermilk and eggs together and then add that to the zucchini mixture and stir to combine.
  6. 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.
  7. Mix the dry ingredients into the wet ingredients until all the flour is incorporated.  (This is the hardest part of the recipe; be patient!)
  8. 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.)
  9. 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.)
  10. Serve hot with butter or my favorite yogurt spread.
  11. 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.)

Notes:

I used this white whole wheat flour for this recipe.

Recipe created by Kalyn with inspiration from Savory Whole Wheat Zucchini Muffins with Green Chiles and Cheese.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet 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 Savory Whole Wheat Zucchini Muffins with Feta, and Parmesan great for phase 2 or 3 of the South Beach Diet. This recipe is too high in carbs for a low-carb diet plan.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Savory Whole Wheat Zucchini Muffins Recipe with Feta, and Parmesan (plus 25 ideas for baking with zucchini!) found on KalynsKitchen.com

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Leave a Reply

Your email address will not be published. Required fields are marked *

24 comments on “Savory Whole Wheat Zucchini Muffins with Feta, and Parmesan (plus 25 ideas for baking with zucchini)”

  1. 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.

  2. OMG … Those look amazing 🙂

  3. 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.

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

  5. 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 question…..how do you clean those silicone baking cups? dishwasher? by hand? I am tempted to buy some of those or a silicone cupcake pan.

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

  7. 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?

    Mimi

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

  9. 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

  10. That looks amazing! I've never tried baking savory muffins before. Must change that soon 🙂

  11. 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!

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

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

  14. 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!

  15. 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.

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

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

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

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

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

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

  22. 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.

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

  24. 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!

Leave a comment »