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Baby Basil-Zucchini Muffins


  • 2-1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 3 Tbsp minced fresh basil or 1 Tbsp dried basil
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 2 eggs
  • 3/4 cup milk
  • 2/3 cup vegetable oil
  • 2 cups finely shredded peeled zucchini, squeezed dry
  • 1/2 cup grated Parmesan cheese


In large bowl, combine flour, sugar, basil, baking powder, salt and baking soda. Beat eggs, milk and oil; stir into dry ingredients just until moistened. Fold in zucchini.

Fill greased or paper-lined miniature muffin cups two-thirds full. Sprinkle with cheese. Bake at 400° for 12-15 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from the pans to wire racks. Serve warm. 

Yield: about 4 dozen.

Adapted from Taste Of Home

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