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Zucchini, Parmesan & Basil Muffins


Baking expert Anneka Manning's recipe for savoury muffins offers a healthy snack alternative and a great accompaniment to spring soups and salads.

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Well known as a food writer and for her Sydney baking school BakeClub, Anneka Manning has recently released a new cookbook called BakeClass.

BakeClass is a step-by-step guide offering concise instructions and insightful tips that will help cooks of all skill levels better understand baking – and the science behind it.

With more than 90 sweet and savoury recipes, from One-Bowl Chocolate Cupcakes to Roasted Pumpkin & Oregano Tart and her famous Finger Buns, BakeClass is a must-have reference book for all home cooks.

Here Manning shares her recipe for Zucchini, Parmesan & Basil Muffins, which she suggests are best eaten on the day they are baked, but also make great additions to lunch boxes as they freeze well.

Zucchini, Parmesan & Basil Muffins

Savoury muffins are a great alternative to the sweet ones, especially when served as a snack or instead of bread alongside soup or salad. The zucchini in these makes them lovely and moist while adding substance.

Preparation time: 15 minutes (+ 5 minutes standing time)
Baking time: 25–30 minutes


Vegetable oil, to grease (optional)
150g (1 cup) plain (all-purpose) flour
150g (1 cup) wholemeal plain (all-purpose) flour
1 tablespoon baking powder
½ teaspoon salt
70g finely grated parmesan cheese
65g coarsely grated vintage cheddar cheese
¼ cup chopped basil leaves
185ml buttermilk
80ml light olive oil or sunflower oil
2 eggs, at room temperature
2 zucchini (courgettes), about 100g each, coarsely grated
40g pine nuts, to scatter
Cayenne pepper, to sprinkle


BakeClass by Anneka Manning, published by Murdoch Books, $45.


Preheat the oven to 190°C or 170°C fan-forced. Line a 12-hole 80 ml capacity muffin tin with paper cases or grease with a little vegetable oil.

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.

Use a fork to whisk together the buttermilk, olive oil and eggs in a bowl. 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.)

Spoon the mixture into the prepared muffin holes, dividing evenly. Scatter over the pine nuts and sprinkle with a little cayenne pepper. 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.

Makes 12

Baker’s tip

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.




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