Easy, low-carb, gluten-free Zucchini Egg Muffins are a versatile favorite—perfect as a snack, breakfast, or side dish. They take inspiration from classic zucchini fritters but skip breadcrumbs to keep them keto-friendly.
These bake in a muffin tin rather than on the stovetop, similar to other healthy veggie muffins like Cauliflower Muffins, Broccoli Muffins, and Spinach Feta Muffins. Making them in a mini muffin tin creates bite-sized zucchini tots—no rolling required. Simply press the mixture into the wells, compact with the back of a spoon, and gently pop them out when baked.
Serve as tots, breakfast muffins, a snack, or a side. They’re so satisfying you might find yourself calling a whole plate “dinner.”
How to make Zucchini Egg Muffins
Shred zucchini and squeeze out excess moisture, then combine with crumbled feta, diced red onion, and a lightly beaten egg. Scoop the mixture into a prepared muffin tin and bake until firm and lightly browned. Texture will vary depending on how much moisture you remove from the zucchini: more moisture squeezed out yields firmer, tot-like muffins; less creates a softer, quiche-like muffin. Both versions are delicious.
How to make zucchini shreds
Use 2 medium zucchini and grate them on a box grater with the larger holes. Do not peel—the skin adds nutrients and helps the muffins hold together. Spread the shreds on a clean dish towel, fold, and squeeze out excess liquid. Measure 2 cups of compressed zucchini shreds for this recipe. If you end up with extra shreds, reserve them for another recipe such as zucchini muffins or chocolate zucchini brownies.
Crumbled Feta Cheese Tip
If your feta is pre-crumbled but contains larger chunks, use a fork to break them down further. Smaller crumbles distribute the feta flavor more evenly throughout each muffin.
Pan variations for Baked Zucchini and Egg
This recipe works in mini muffin tins or regular muffin tins, and can also be doubled and baked in an 8- or 9-inch square baking dish. Adjust baking time so the center is cooked through and firm—add about 5 minutes when using regular-sized muffin tins.
How to Freeze Zucchini Egg Muffins
These muffins freeze well before or after baking.
To freeze before cooking: Combine ingredients, portion into a resealable plastic bag, remove excess air, and freeze. Defrost in the refrigerator overnight, then bake as directed.
To freeze after cooking: Wrap individual muffins in plastic wrap and store them in a container or freezer bag. Reheat in the microwave in 30-second intervals until warm. Label containers and use within two months for best quality.
We welcome ratings and photos—share your results on social media using the original recipe’s tags if desired.
📋 Recipe
Zucchini Egg Muffins Recipe – Just 4 Ingredients
Ingredients
- 2 medium zucchini to yield 2 cups of compressed zucchini shreds
- ¼ cup red onion diced
- ½ cup feta cheese crumbled
- 1 egg large, lightly beaten
- ⅛ teaspoon salt optional
Instructions
-
Preheat oven to 350°F (175°C).
-
Grate zucchini using the large holes of a grater.
-
Spread shreds on a clean dish towel, fold, and squeeze out excess moisture.
-
Measure 2 cups of the compressed zucchini shreds and set aside any extra for another use.
-
Combine zucchini, red onion, feta, egg, and salt (if using) in a large bowl.
-
Spoon the mixture into mini muffin tins coated to prevent sticking. Press firmly into each well to compact the mixture.
-
Bake for about 25 minutes, or until the muffins are firm and beginning to brown.
-
Remove gently from the tins and serve warm.