Zucchini Feta Muffins

Zucchini lately has been so cheap, tasty, and pretty, it would be a crime not to eat it! I used to have to go to imported-food supermarkets to buy zucchini, and it was really expensive. Maybe there’s a bigger harvest this year, because I often get 4-5 zucchini for around 60-70 NT dollars. Zucchini is also really easy to cook with. Whether you stir-fry it, pan-roast it, or put it in pasta, it’s delicious. One more thing: zucchini actually keeps pretty well. Ten days in the fridge shouldn’t be a problem, although in my fridge it’s gone well before 10 days haha!

About the ingredients

If you grate your zucchini for this recipe, remember to drain the water, because with too much moisture the batter won’t hold its shape. In this recipe I used oat flour, which is really just oats blitzed in a blender. If you don’t have oat flour, you can use regular flour instead. Sometimes I use half white flour and half whole wheat flour, because Caesar likes the texture of whole wheat flour.

Feta is another really important ingredient. I buy mine at Costco. Feta works in so many dishes. I like adding some when I make pasta for dinner; it really makes the dish. If you don’t have feta, you can use cheddar or mozzarella instead. Both are easier to find, and most supermarkets sell them shredded, but if you can buy a block and grate it yourself, even better~ Nothing beats freshly grated cheese.

Storage

This recipe makes 12 muffins. They’re perfect for breakfast or as a side in your lunchbox. In the fridge, I recommend eating them within a week. Frozen, they keep for 3 months; just thaw and reheat when you want one.