Courgette Muffins

by George Kontakos on July 28, 2020

Kolokythokeftedes is one of the great Greek classics enjoyed in all tavernas & restaurant around Greece. This is a lean version of them done in the oven instead for a delicious savoury cake. The recipe follows the traditional recipe ingredients just in different doses to achieve a muffin's consistency.


5 Courgettes grated

5 Carrots grated

1 Leek finely chopped

1 bunch dill chopped

1 bunch mint chopped

5 eggs

400gr feta crumbled

600gr yoghurt

800-1000gr of self raising flour

2 tbsp baking powder

Rock Salt, Tellicherry Pepper, Garlic Flakes


The first thing would be to grate our vegetable and then drain them, we do not want the water from the vegetables. Once we have grated them, we sautéed them for 5 minutes and then put them in a colander for at least 10 minutes, where we sprinkle them with salt, pepper & our favourite seasoning, we like to use garlic flakes & greek coriander.

While the vegetables are soaking we proceed to make the rest of the cake, mixing the 5 eggs, the 400gr of feta and the 600gr of strained Greek yoghurt in a bowl with a spoon or spatula.

We then add the drained vegetables into the mix, the flour, the baking powder and another round of salt & pepper to make our dough.

We butter up our muffin trays, pour the mix into them and bake at 180° for 25-30 minutes.



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