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“Back to School” wholesome treat for kids: Cheesy Zucchini & Spinach Muffins

30 Jan, 2018

Recipe by Dani Venn 

Prep Time: 20 minutes

Cook Time: 25 minutes 



1 – 2 tablespoons Melrose Organic Unrefined Coconut Oil

450g grated zucchini (approx. 2 zucchinis) 

150g spinach leaves, finely chopped

50g parsley, finely chopped

25g mint leaves, finely chopped

4 free range eggs, lightly beaten 

50g extra tasty cheese, grated 

50g feta, plus extra for garnish 

3/4 cup almond meal

½ cup Melrose Ground Flaxseed 

Salt flakes and black pepper to season



Preheat oven to 180 degrees. Grease 12-pan non-stick muffin tin with coconut oil then cut baking paper into small lengths and place on the base and sides of each muffin pan so that the muffins don’t stick. 

Place grated zucchini in a large mixing bowl, add spinach leaves, mint and parsley and mix well. 

Lightly beat eggs and add them to the zucchini mix. Add in cheeses and stir through. Lastly, add in ground almond and flaxseed and seasonings and stir well. 

Spoon mixture into muffin pans so that they are flush with the baking pan, top with feta cheese and place in oven to bake for about 25 minutes, or until lightly golden around the edges and muffin mix bounces back slightly when pressed. 

Remove from oven, allow to cool in pan for 10 minutes before removing and placing on cake rack to cool down. Serve warm or at room temperature. 



If you have a good quality blender or food processor, you can add the spinach, mint and parsley together and blitz on high speed to achieve finely chopped greens quickly. 

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