Zucchini muffins with Parmesan

These super-simple savoury muffins make a delicious afternoon snack or lunchbox treat. They are so easy to make you can even get the kids involved.


  • 2 large eggs
  • 120 ml sunflower oil
  • 180 ml Greek yoghurt
  • 2 medium zucchinis; coarsely grated
  • 75 g parmesan; finely grated, plus extra for the tops
  • 200 g plain flour
  • 50 g rolled porridge oats; plus extra for the tops
  • 2 tsp baking powder
  • ½ tsp bicarbonate of soda
  • ½ tsp salt


Step 1.
Preheat the oven to 180°C (160° fan) and line a 12-hole cupcake tin with paper or silicone cases.

Step 2.
Beat the egg in a jug with the oil, yoghurt, parmesan and courgette until well mixed.

Step 3.
Mix the flour, oats, raising agents and salt in a bowl, then pour in the egg mixture and stir just enough to combine.

Step 4.
Divide the mixture between the cupcake cases and sprinkle the tops with a few extra oats and grated parmesan. Bake in the oven for 20 – 25 minutes, or until a skewer inserted in the centre comes out clean. Serve warm or at room temperature.

Makes 12