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Savory Zucchini Muffins

These Savory Zucchini Muffins are soft and light muffins with feta and pecorino romano cheese. With fresh summer tomatoes, shredded zucchini and corn, these are the perfect kitchen sink summer muffin!

Course Bread
Cuisine American
Keyword savory muffins, tomato bread
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 muffins
Calories 215 kcal


  • 1/2 cup milk of choice I used almond
  • 2 eggs
  • 2 teaspoons Dijon or German-style mustard
  • 2 tbs fresh chopped thyme plus more to top
  • 2 cups all purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • freshly ground black pepper
  • 1 cup shredded zucchini (press with paper towels to remove excess water)
  • 1/2 cup corn fresh or frozen
  • 2 cups chopped tomatoes seedy pulp removed and sprinkled with salt
  • 3/4 cup freshly grated Pecorino Romano cheese
  • 3/4 cup crumbled feta cheese bigger crumbles


  1. Grease a muffin tin well with cooking spray. Preheat oven to 400F.
  2. In a small bowl, beat together the milk, eggs, and mustard. Whisk in thyme and Pecorino Romano.
  3. In a large bowl, mix flour, baking powder, 1 tsp. salt and freshly ground pepper. Add shredded zucchini and corn - gently toss to coat. Then add chopped tomatoes (reserving a few pieces to top each muffin) and again gently toss to coat.
  4. Combine wet ingredients into dry. Gently stir until almost combined - then fold in ½ cup of the Feta.
  5. Spoon the batter into the prepared muffin pan.
  6. Sprinkle the top of each muffin with extra thyme, a few grinds of fresh pepper and press the remaining feta crumbles into the tops of the batter.
  7. Bake for 20 minutes, until the muffins are golden and a toothpick inserted into one comes out with no batter on it.
  8. Remove from the oven, allow to cool for about 5 minutes and then transfer to a cooling rack.
Nutrition Facts
Savory Zucchini Muffins
Amount Per Serving (1 g)
Calories 215
* Percent Daily Values are based on a 2000 calorie diet.