Savoury Zucchini Muffins

I love baking.  It usually involves a lot of chocolate and sweetness.  Today I decided to go for a more savoury flavour in a muffin to change things up.  These muffins offer you a bit more nutrition than what you imagine when you think ‘muffin’.  They are great for breakfast, or even as a side, like a biscuit, with your dinner.

Savoury Zucchini Muffins Recipe

Makes a dozen muffins


  • 1 cup whole kamut flour (or wholewheat flour)
  • 1 cup white flour
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon sea salt
  • 1 teaspoon dried savory
  • 1 teaspoon dried basil
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 200 ml regular almond milk or soy milk
  • 2 teaspoons apple cider vinegar
  • 100 ml sunflower oil
  • 2 zucchini, grated
  • a handful (about 10) fresh basil leaves, roughly chopped


  • Preheat oven to 375ºF and oil a 12 cup muffin tray or line with liners.
  • In a large bowl, combine all dry ingredients.
  • In a small bowl, combine wet ingredients.
  • Add wet ingredients to dry ingredients and mix until partly combined.  Do not overmix so as not to make the muffins tough.
  • Add the zucchini and basil and fold through.
  • Spoon into muffin trays and bake for 30 minutes, or until golden. Remove from trays and let cool on a wire rack.
  • Serve warm or at room temperature.

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