Zucchini Breakfast Muffins

Serves 6 · 20 min prep · 22 min cook

Ingredients

• 1 1/2 cups packed (about 1 large) medium zucchini, grated
• 1 1/4 cups all-purpose flour
• 1/2 cup whole-wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 large eggs
• 1/2 cup plain Greek yogurt
• 1/3 cup extra-virgin olive oil
• 3 tablespoons honey
• 1 teaspoon fresh lemon zest
• 1 tablespoon fresh lemon juice
• 1/4 cup scallions, thinly sliced
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped
• 1/3 cup crumbled feta cheese
• 1 cup packed baby spinach, finely chopped
• 1/4 teaspoon black pepper

Instructions

1. 1Preheat the oven to 375°F. Line a standard 6-cup muffin tin with paper liners or lightly brush the cups with olive oil so the muffins release cleanly.
2. 2Grate the zucchini on the large holes of a box grater. Place the grated zucchini in a clean kitchen towel and squeeze firmly over the sink to remove as much liquid as possible; you should end up with a compact, fairly dry mound.
3. 3In a medium bowl, whisk together the all-purpose flour, whole-wheat flour, baking powder, baking soda, salt, and black pepper until evenly combined.
4. 4In a large bowl, whisk the eggs, Greek yogurt, olive oil, honey, lemon zest, and lemon juice until smooth and slightly glossy, about 30 seconds.
5. 5Fold the squeezed zucchini, sliced scallions, chopped dill, parsley, finely chopped spinach, and most of the feta into the wet mixture, reserving a tablespoon of feta for topping.
6. 6Add the dry flour mixture to the wet ingredients. Stir gently with a spatula just until no dry streaks remain; the batter will be thick and flecked with green—do not overmix or the muffins will be tough.
7. 7Divide the batter evenly among the 6 muffin cups, filling each nearly to the top. Sprinkle the reserved feta over the centers.
8. 8Bake for 20 to 24 minutes until the tops are golden, spring back when lightly pressed, and a toothpick inserted in the center of a muffin comes out clean or with a few moist crumbs.
9. 9Cool the muffins in the pan for 5 minutes, then transfer to a wire rack. Serve warm, or cool completely and store in an airtight container for grab-and-go breakfasts.
10. 10Optional finish: split a warm muffin and drizzle with a little extra olive oil or a squeeze of lemon for extra brightness.