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Baby Basil-Zucchini Muffins

 Baby Basil-Zucchini Muffins
"These delicious treats make the most of the basil and zucchini I grow," enthuses Marion Lowery of Medford, Oregon. "The aroma during baking is so tempting my family flocks to the kitchen to grab muffins for snacking. I've learned to always mix up a double batch so I have enough for dinner!"
27 ServingsPrep: 20 min. Bake: 15 min./batch


  • 2-1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 3 tablespoons minced fresh basil or 1 tablespoon dried basil
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon 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 a large bowl, combine the flour, sugar, basil, baking powder, salt
  • and baking soda. Beat the 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 4-1/2 dozen.
Nutritional Facts: 2 each equals 115 calories,

2 of 2

Baby Basil-Zucchini Muffins (continued)

Nutritional Facts: 7 g fat (1 g saturated fat), 18 mg cholesterol, 162 mg sodium, 11 g carbohydrate, trace fiber, 3 g protein.