These easy zucchini egg muffins are made with 4 ingredients: shredded zucchini, feta cheese, onion, and just enough egg to hold everything together. They're low-carb and gluten-free because they have no flour. Enjoy them for breakfast, a snack, or as a simple side dish.

Three zucchini egg muffins on a green plate with zucchini shreds on it.

Notes from my kitchen

When I developed this zucchini recipe, I was on a mission to enjoy a simple, vegetable-forward side that was bite-sized and so cute that nobody in my house could resist it. I wanted them to work equally well as tots, breakfast muffins, a snack, or a side dish!

I wanted a powerhouse recipe that was mostly vegetable, with egg and cheese serving as the binder. This approach packs in a healthy dose of vegetables while keeping these zucchini egg bites filling and relatively low in calories.

They really hit the mark, especially with zucchini lovers. They're inspired by fried zucchini cakes and share the same ingredients, except we dropped panko breadcrumbs to make them keto-friendly. You also don't need to stand over the stovetop to make them. Simply press everything into a muffin tin and bake.

It's a technique we've adapted for many other vegetables, including cauliflower muffins and broccoli muffins. If you're trying to sneak more vegetables into your diet, this is a template for doing just that. Nobody at my house complains about eating their veggies anymore!

Marjory

Ingredients

Of special note:

Zucchini - The number of zucchini needed depends on their size. I usually shred extra and use the leftovers to make zucchini yogurt muffins or chocolate zucchini brownies.
Feta cheese - If you purchase feta cheese already crumbled, use a fork to finely crumble larger pieces. This helps the briny flavor distribute more evenly throughout the egg muffins. Other tangy cheeses that pair well with zucchini include goat cheese and Parmesan cheese. All of these cheeses are pretty salty so you probably won't need to add any additional salt.
Egg - This ingredient helps hold everything together. One large egg is all you need. Use two eggs if you'd like a more egg-forward texture.
Red onion - Finely diced red onion or white onions work well in this recipe.

The recipe card below includes ingredient amounts, step-by-step instructions, and nutritional information.

How to make zucchini egg muffins

Make zucchini shreds

Collage of 2 pictures: zucchini shreds in the base of a food processor and zucchini being shredded with a box grater.

Grate zucchini using the large holes of a box grater or a food processor with a shredding attachment. Do not peel the zucchini first.

Press excess moisture from the zucchini shreds

Zucchini that has been compressed to remove excess moisture on top of paper towels and a blue towel.

Place the zucchini shreds on a clean dish towel. I like to place paper towels on top of the towel too to reduce the mess. Fold the towel and squeeze. The towel will become wet and a little liquid should start to drip out. Measure 2 cups of compressed zucchini shreds.

Note: There is a little wiggle room here. Extra zucchini will create a denser, zucchini-tot-like texture, but too many may result in a muffin that falls apart. Fewer shreds will give a more eggy result.

Combine the ingredients

Zucchini egg muffin mixture in a red bowl.

Combine the zucchini shreds, crumbled feta cheese, diced red onion, and egg in a large bowl.

Add the mixture to a muffin tin and bake

Fingers holding a zucchini egg bite over a green plate with more of them.

Scoop the mixture into a muffin tin sprayed with nonstick cooking spray for easy removal and bake. Press the mixture down firmly in the muffin cup with the back of a spoon.

Note: This recipe can be made in mini muffin tins or regular muffin tins. The yield will be about 18 mini muffins or 6 regular-sized muffins. The center should be cooked through and firm. Add about 5 minutes to the cooking time for regular-sized muffins.

Stack of healthy zucchini egg muffins on plate with a whole zucchini behind it.

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📋 Recipe

Zucchini Egg Muffins Recipe - Just 4 Ingredients

These easy zucchini egg muffins are packed with shredded zucchini, feta cheese, and onion, and just enough egg to bind them together. Made with only 4 ingredients, they're naturally low-carb, gluten-free, and perfect for breakfast, snacks, or a simple side dish.

4.82 from 11 votes

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Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: servings

Author: Marjory Pilley

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Ingredients

▢ 2 medium zucchini to yield 2 cups of zucchini shreds measured after squeezing out excess moisture
▢ ¼ cup red onion finely diced
▢ ½ cup feta cheese finely crumbled
▢ 1 egg large; lightly beaten
▢ ⅛ teaspoon salt optional

Instructions

Preheat oven to 350°F.
Grate zucchini using the large holes of a box grater or a food processor with a shredding attachment. Do not peel the zucchini first.
Place the zucchini shreds on a clean dish towel. I like to place paper towels on top of the towel too to reduce the mess. Fold the towel and squeeze. The towel will become damp and a little liquid should begin to drip out.
Measure 2 cups of compressed zucchini shreds and reserve any leftover shreds for another use.
Combine zucchini shreds, finely crumbled feta cheese, diced red onion, and egg in a large bowl.

Adding salt is optional. The feta cheese is salty and I don't add any additional sodium.

Scoop the mixture into mini muffin tins coated in nonstick spray to prevent sticking. Press the mixture firmly into each muffin cup with the back of a spoon.

The yield will be about 18 mini muffins or 6 regular-sized muffins. Add 5 minutes to the cook time for regular-sized muffin tins.

Bake for 25 minutes or until firm and starting to brown. Gently remove.

Notes

Storage: Store zucchini egg muffins in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 15–20 seconds until warmed through.

To freeze after cooking: Wrap individual zucchini egg muffins in plastic wrap. Store the individually wrapped muffins in a container or freezer bag. Heat in the microwave and 30-second intervals until warmed through.

Don't forget to label! For the best results, use within 2 months of freezing.

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Notes from my kitchen

Ingredients