Name: Greek Cheese, Zucchini & Carrot Savoury Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Greek
Ingredients: 1 1/2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 2 large eggs; 1/3 cup olive oil; 1/2 cup Greek yogurt or milk; 1 cup grated zucchini (squeezed dry); 1/2 cup grated carrot; 3/4 cup crumbled feta cheese (or mix with grated hard cheese); 1 tbsp fresh dill or 1 tsp dried herbs (oregano, thyme, or dill); 1/4 tsp ground black pepper

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Greek cheese, zucchini & carrot savoury muffins are my go-to when I want a wholesome, flavorful snack that’s packed with veggies and deliciously cheesy. These muffins have a soft, moist texture with pops of salty feta, a subtle sweetness from the carrot, and the herbal aroma of fresh dill or oregano. Whether I serve them for breakfast, brunch, or on-the-go snacks, they’re always a hit.

Why I Love This Recipe

I love these savoury muffins because they strike the perfect balance between healthy and comforting. They’re quick to make, easy to store, and filled with Greek-inspired flavor. The zucchini and carrot keep them moist without making them heavy, while the cheese gives them a satisfying richness. They’re also great for sneaking in vegetables for picky eaters—and they freeze beautifully. Greek Cheese, Zucchini & Carrot Savoury Muffins

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Baking soda
Salt
Eggs
Olive oil
Greek yogurt or milk
Grated zucchini (squeezed to remove excess moisture)
Grated carrot
Crumbled feta cheese (or a mix of feta and grated hard cheese)
Fresh or dried dill, oregano, or thyme
Ground black pepper

Directions

I preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
In a large bowl, I whisk together the flour, baking powder, baking soda, salt, and herbs.
In another bowl, I beat the eggs, then stir in the olive oil and yogurt or milk until well combined.
I fold in the grated zucchini and carrot, then stir in the crumbled feta.
I gently mix the wet ingredients into the dry ingredients until just combined—I avoid overmixing to keep the muffins light.
I spoon the batter into the muffin cups, filling each about ¾ full.
I bake for 20–25 minutes, or until golden and a toothpick inserted into the center comes out clean.
I let them cool in the tin for a few minutes before transferring to a wire rack.

Servings and Timing

This recipe makes about 10 to 12 muffins. It takes around 15 minutes to prep and 20 to 25 minutes to bake, so they’re ready in approximately 40 minutes total.

Variations

Gluten-free: I use a 1:1 gluten-free flour blend to keep the texture just right.
Spicy twist: I add a pinch of chili flakes or a small diced chili for extra heat.
Different cheeses: I mix in grated kasseri, graviera, or cheddar along with feta for more depth.
Extra veggies: I fold in chopped spinach, red bell pepper, or scallions for a heartier muffin.
Mini muffins: I make them bite-sized by using a mini muffin tin—great for parties or kids.

Storage/Reheating

I store the muffins in an airtight container at room temperature for up to 2 days or refrigerate them for up to 5 days. To reheat, I warm them in a 300°F (150°C) oven for about 5 minutes or pop them in the microwave for 15–20 seconds. They also freeze well—I let them cool completely, freeze them in a single layer, and store in freezer bags for up to 2 months. I reheat straight from frozen in the oven or microwave. Greek Cheese, Zucchini & Carrot Savoury Muffins

FAQs

Why do I need to squeeze the zucchini?

Zucchini holds a lot of water, and if I don’t squeeze it out, the muffins can turn soggy. I wrap it in a clean towel and press out as much moisture as possible.

Can I skip the carrot?

Yes, but I like the touch of natural sweetness it adds. I’ve also substituted it with sweet potato or parsnip.

Can I make this recipe dairy-free?

I use a dairy-free yogurt and swap the feta with a dairy-free cheese alternative. The texture stays great.

Can I serve these for breakfast?

Definitely. I love having them warm in the morning with a little butter or on the side of eggs or yogurt.

Can I make the batter ahead?

I don’t recommend letting the batter sit too long since the baking soda reacts quickly. But I often grate the veggies and prep the dry ingredients ahead to speed things up.

Conclusion

Greek cheese, zucchini & carrot savoury muffins are a flavorful and nourishing treat I keep in my regular rotation. Whether I’m baking a batch for brunch, packing them for lunch, or freezing them for later, these muffins are a delicious way to enjoy Mediterranean-inspired flavors in a simple, portable form. They’re hearty, versatile, and always satisfying.