Zucchini, Sun-dried Tomato and Halloumi Cheese Muffin Recipe

By alison - January 20, 2012 (Updated: November 20, 2014)

Zucchini, Sun-dried tomato and Halloumi Cheese Muffins

Zucchini, Sun-dried tomato and Halloumi Cheese Muffins

It’s been quite some time since I posted a recipe on CheeseWeb but I couldn’t resist sharing this one with you. These muffins would make a great treat for this weekend’s breakfast!

Over the holidays, Andrew and I decided to do a 15 day detox diet to help get our weight and unhealthy eating habits under control. We were both pleased with the results and are working to incorporate more fruits and veggies into our diets and eat less meat.

I’m not a big breakfast eater but I’ve always been a fan of muffins. Unfortunately a lot of muffins are less healthy than simply eating a slice of cake.

When I stumbled across a recipe for low-calorie zucchini (courgette) muffins, I decided to tweak it a bit and this is what I came up with.

Zucchini, Sun-dried tomato and Halloumi Cheese Muffins

Zucchini, Sun-dried tomato and Halloumi Cheese Muffins

Zucchini, Sun-dried Tomato and Halloumi Muffins

(Makes 6-8 muffins)

  • 2 cups of all-purpose flour
  • 1 tbsp. baking powder
  • Pinch of salt
  • 2 eggs
  • 1/2 cup of virgin olive oil
  • 1 1/2 cups shredded zucchini (about 1 or 1.5 medium sized)
  • 1 cup crumbled Halloumi cheese (feta would also work if you can’t get Halloumi)
  • 6 chopped sun-dried tomatoes
  • 1 1/2 tbsp. lemon zest
  1. Preheat your oven to 350⁰ F (or 175⁰ C) and grease a muffin tin or use cupcake papers for easy cleaning.
  2. Stir the dry ingredients together in a bowl.
  3. In a separate bowl, beat the eggs and oil together using a mixer or food processor until smooth.
  4. Stir in the zucchini, cheese, tomatoes and lemon zest.
  5. Add the dry ingredients and stir until just combined.
  6. Spoon into muffin pan/cups and bake for 30 minutes.
  7. Allow to cool for 5 minutes then remove from pan and cool on a rack.

These will keep for a few days in the fridge or you can freeze them for a couple of months.

Approximately 297 calories per muffin

If you bake these muffins, I’d love to know what you think! Leave your comments below. 

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Alison Cornford-Matheson is a Canadian freelance writer and travel photographer and the founder of She is the author of The Foodie Guide to Brussels: Local Tips for Restaurants, Shops, Hotels, and Activities. Alison landed in Belgium in 2005 and, over the years, has become passionate about slow and sustainable travel, in Europe and beyond. She loves to discover hidden gems - be they museums, shops, restaurants, castles, gardens or landscapes, and share them through her words and photos. She has visited 45 countries and is currently slow travelling through North America in an RV, with her husband, Andrew, and two well-travelled cats. You can also follow her work on Google+
I loved my time in Riga, Latvia a few years ago and Adi's post takes me right back. It's a European travel... - 3 days ago


  1. Comment by Shweta

    Shweta January 20, 2012 at 11:09

    A 15-day detox diet and to finish it off these muffins sounds like such a good idea!!!
    Thanks for sharing!!!

    • Comment by Alison


      Alison January 20, 2012 at 11:13

      You’re welcome Shweta! I always end up with a lot of courgette from my veggie box. I’m kind of indifferent about it on its own but it is so good in baked goods. My mom makes a zucchini chocolate cake that is to die for. In the muffins you don’t really taste it. It just keeps them nice and moist.

      • Comment by Shweta

        Shweta January 23, 2012 at 10:10

        I love courgette! Only for the reason that it looks a lot like cucumber!!
        And here in Belgium I find courgette even more tastier.
        Now your mom combining two of my favorite things is a mouthwatering thought!

        • Comment by Alison

          Alison January 23, 2012 at 10:39

          I’ll see if I can wrestle the cake recipe from her for you Shweta. It’s delish!

  2. Comment by Mary Newman

    Mary Newman January 20, 2012 at 18:15

    They sound amazing! Added to my Pinterest board of recipes to try!!

    • Comment by Alison


      Alison January 23, 2012 at 10:43

      Thanks Mary! I’v been on a muffin mission lately now that I finally have a muffin pan again:)

  3. Comment by nika

    nika February 3, 2012 at 20:15

    where do you get halloumi? I never spotted it in Cora or in Delhaize on the corner – maybe I did not look carefully? And lately I had no luck in Stonemanor 🙁

    • Comment by Alison

      Alison February 4, 2012 at 11:01

      Hi Nika, It is a bit of an illusive ingredient around here. I’m lucky that they stock it at my local DelHaize (on Place St. Josse) normally. I’ve also seen it at the grocery stores at City2 and Woluwe Shopping Centre but not every time. The recipe works equally well with feta, it’s just not quite as tangy.

  4. Pingback: Avocado, Bacon and Halloumi Muffins « Rock Salt

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