Cheesy Savoury Zucchini Muffins

A savoury snack you’ll keep coming back to. Looking for a way to use up those extra zucchinis in the fridge? These cheesy, savoury muffins are the way to go. Packed with flavour, hidden veggie, and pantry staples, they’re a great addition to lunchboxes, afternoon snacks, or a quick brekkie on the go.

Even better? They help make sure your zucchinis never go to waste

Give it a go, and while you’re at it, avoid the hassle and stock up on your kitchen essentials from the Farmers Pick Pantry

Published
Servings
Serves 6
Prep Time
10m
Cooking Time
35m

Ingredients

Everything for 6 servings

  • 2 zucchini, grated, lightly squeezed
  • 2 eggs
  • 3 tbsp Beerenberg Australian Tomato Chutney
  • ¼ cup extra virgin olive oil
  • 100g creamy feta, crumbled
  • 1 ½ cup wholemeal flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp cracked pepper
  • ½ tsp dried oregano
  • 2 sprigs thyme
  • ⅓ cup sunflower seeds

Method

1

Preheat the oven to 180°C fan forced and line a jumbo muffin tray with muffin liners.

2

Grate 2 zucchinis and slightly squeeze in a paper towel, but not to completely drain all the liquid.

3

Add to a large bowl with the eggs, tomato chutney, olive oil, and crumbled feta. Mix to combine well.

4

Add the dry ingredients and mix until no flour streaks remain. Divide between 6 lined muffin trays.

5

Bake for 30-35 mins until golden on top and a toothpick inserted in the center comes out clean.

6

Allow to cool in tray for 5 mins before transferring to a wired rack to continue cooling.