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Grate the zucchini and squeeze to remove any liquid, and crumble the feta cheese.
Heat oven to 200 °C. In a bowl, combine the flour, baking soda and ¼ tsp salt.
In a jug, whisk together the egg, buttermilk and oil. Pour the wet ingredients into the dry, and add the zucchini and half the feta. Stir to just combine, but don’t overmix.
Divide the mixture between the muffin cases, and top with the remaining feta.
Bake for 18-20 mins until golden brown. A skewer inserted to the centre of a muffin should come out clean and dry when the muffins are cooked. Cool on a wire rack. Will keep for 2 days in an airtight container.