Zucchini, parmesan and basil muffins

These tasty zucchini, parmesan and basil muffins from Anneka Manning's cookbook, 'BakeClass', are a great alternative to the sweet ones, especially when served as a snack or instead of bread alongside soup or salad.

  • 15 mins preparation
  • 30 mins cooking
  • 5 mins marinating
  • Makes 12
  • Print


Zucchini, parmesan and basil muffins
  • vegetable oil, to grease (optional)
  • 1 cup (150g) plain (all-purpose) flour
  • 1 cup (150g) wholemeal plain (all-purpose) flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2/3 cup (70g) finely grated parmesan cheese
  • 2/3 cup (65g) coarsely grated vintage cheddar cheese
  • 1/4 cup chopped basil leaves
  • 3/4 cup (185ml) buttermilk
  • 1/3 cup (80ml) light olive oil or sunflower oil
  • 2 eggs, at room temperature
  • 2 zucchini (courgettes), about 100g each, coarsely grated
  • 1/4 cup (40g) pine nuts, to scatter
  • cayenne pepper, to sprinkle


Zucchini, parmesan and basil muffins
  • 1
    Preheat the oven to 190°C (170°C fan-forced). Line a 12-hole (1/3 cup/80ml) capacity muffin tin with paper cases or grease with a little vegetable oil.
  • 2
    Sift together the flours, baking powder and salt into a large bowl, returning any husks left in the sieve to the bowl. Season well with pepper and then gently stir in the parmesan, cheddar and basil. Make a well in the centre.
  • 3
    In a separate bowl, use a fork to whisk together the buttermilk, olive oil and eggs. Add the zucchini and mix to combine. Add to the flour mixture and use a spatula or large metal spoon to fold together until just combined. (Don’t overmix – the batter should still be a little lumpy.)
  • 4
    Spoon the mixture into the prepared muffin holes, dividing evenly. Scatter over the pine nuts and sprinkle with a little cayenne pepper.
  • 5
    Bake in the preheated oven for 25–30 minutes or until the muffins are golden and a skewer inserted in the centre comes out clean. Leave to cool in the tin for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.


These muffins are best eaten the day they are baked, however they freeze well – wrap individually in plastic wrap and then seal in an airtight container or freezer bag. Freeze for up to 3 months. Thaw at room temperature. Recipe and image from BakeClass by Anneka Manning (Murdoch Books) RRP $45 available now in all good bookstores and online.