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.
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!
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.
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!
- 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
- 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.)
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.
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.