Oven should be preheated to 375°F (190°C) and the 12-cup muffin tin should be lightly greased or it should be lined with paper muffin liners.

Chop the zucchini and put it into a clean kitchen towel. Press it down firmly so as to get rid of as much of the excess moisture as possible.

Put the eggs, olive oil, and milk into a big mixing bowl and whisk them together until they are well combined.

Grate the zucchini, add the crumbled feta, parsley, oregano, garlic powder, salt, black pepper, and red pepper flakes, then stir gently to combine.

Mix in the flour and baking powder until they are just combined. Avoid overmixing the batter.

Split the batter equally between the 12 muffin cups, filling each one about three-quarters of the way.

If you wish, you can dot the tops with some Parmesan cheese.

Bake for 22 to 25 minutes, or until the tops of the muffins have turned golden and a toothpick placed in the centre comes out mostly clean.

Take the muffin tin out of the oven and let the muffins cool for about five minutes.

Place the muffins on a wire rack and let them cool a bit before serving.

It can be served warm or at room temperature together with a fresh salad, yogurt dip, or your preferred breakfast spread.