Total Time
Prep 10 mins
Cook 20 mins

From Just Hungry - They adapted it from Bernard Clayton's New Complete Book of Breads,

Ingredients Nutrition


  1. Preheat the oven to 200°C/425°F
  2. Grease muffin tins.
  3. Combine the eggs, milk and oil in a large bowl. Combine the flour, sugar, salt and baking powder in another bowl and add to the liquid mixture in batches, stirring to blend. Don't overblend!
  4. Add the zucchini and basil and stir to blend.
  5. Fill each muffin cup about 1/2 full. Sprinkle the top with the cheese.
  6. Bake for about 20-25 minutes for regular size muffins, 15-20 minutes for the mini muffins, until the tops are golden brown and puffy.
  7. Serve while still warm.
Most Helpful

5 5

These were delicious! I've been looking for new zucchini ideas since we have an excess coming form our garden this year. These were featured in the seasonal slideshow and looked like a fun alternative to sweet zucchini bread/muffins. I made the recipe exactly as written, just halved for 12 muffins, and they turned out perfectly. (Okay, I may have used a little extra cheese.) The inside was moist, outside crisp, and they didn't stick to the muffin tin at all. I was afraid the quantity of sugar would make them too sweet, but it was perfect.

5 5

Great crusty outside tender inside. I'd use 1/2 olive oil & 1/2 corn oil just beccause they are a tad bit too olive oily in flavor. Good one thanks

5 5

These muffins are just perfect! They have a wonderful soft inside with a nice little crunch to their tops and the taste is sooooooooo yummy! :) I made these for my mum's bday brunch and everyone raved about them! I liked how easy the recipe was to make and how great the muffins tasted! My only change was to use only 2 tbs of sugar as I didnt want the muffins to be really sweet. THANK YOU SO MUCH for sharing this keeper with us, dicentra! Made and reviewed for Cooking on the Farm with Andi of Longmeadow Farm May 2010.

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