Zucchini & Basil Muffins
2012-11-28- Course: Snack
- Servings : 12
- Prep Time : 15m
- Cook Time : 20m
- Ready In : 40m
These tasty, savoury muffins were whipped up quickly during one of George’s cat naps and were enjoyed at a picnic with my mothers’ group overlooking the harbour on a picture perfect afternoon. Happy days! They are sure to be enjoyed just as much in your lounge room having morning tea with your toddler. These muffins are a great way to use up leftover basil in your fridge from last night’s dinner.
Nutrition Note: Muffins don’t have to be a buttery, sugary, sweet treat. They can be a new way to encourage and introduce vegetables and herbs to fussy eaters.
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posted by Amelia on January 16, 2013
Just made these for my 5.5 month old and he loves them !! Big hit with the adults too 🙂 I just made them in the small patty cases so they are Ronan size.
posted by Melissa on January 17, 2013
Hi – did you use 1 tbs or 1 tsp of baking powder?
posted by Jess on January 17, 2013
Hi Amelia, I’m pleased to hear they were a success for you and little Ronan! x
posted by Melissa on January 17, 2013
Can I just check – is this supposed to be 1 table spoon of baking powder or 1 teaspoon?
posted by Jess on January 17, 2013
Hi Melissa, yes it’s 1 tablespoon of baking powder. I hope you enjoy them x
posted by Mattie on April 5, 2013
Could you use whole wheat flour instead?
posted by Jess on April 6, 2013
Hi Mattie,
Yes, of course you could try using whole wheat flour instead. Enjoy 🙂 Jx
posted by Simone Emery on April 21, 2013
Your facebook post including this recipe on my newsfeed today was SO timely. I was wondering what to do with the leftover zucchini from my play with food classes & hey presto! The result was super yummy (I used leftover parsley & coriander instead of basil). Thanks!
posted by Allie on April 22, 2013
Thanks Simone. Just had a look at your site, looks wonderful for inspiring kids to eat their veggies! Ax
posted by Julie on June 8, 2013
Would these still work if I omit the cheese? My LO has a dairy allergy. Thanks!
posted by Jess on June 8, 2013
Hi Julie, yes they be perfectly fine to leave out the cheese. Enjoy, Jx
posted by laura on June 24, 2013
I wonder if once could sub greek yogurt for all or some of the olive oil…I don’t have enough in my cupboard to make it and no time to run to store right now. Thanks
posted by Jess on June 24, 2013
Hi Laura, yes you could try using greek yoghurt for all or some of the olive oil. Although I would suggest slightly reducing the amount of greek yoghurt. So, instead of 2/3 cup of oil I would use 1/2 cup of greek yoghurt. Enjoy, Jx
posted by Donna on April 25, 2015
I just baked a cake today and used measure for measure greek yogurt in place of veg. oil. I actually thought it was better. Gave the cake to my dad and he couldn’t tell the difference!
posted by Jess on April 25, 2015
Sounds yum, I love using Greek yoghurt in my cooking – I will have to give it a go. Jx
posted by laura on June 24, 2013
oh, also, 3 small zucchini…about how many cups or grams is that?
posted by Jess on June 24, 2013
1 small zucchini weighs approx ~100-120g Jx
posted by Rachel on August 26, 2013
Hi are these suitable for 9.5 month old babies? Just wondering about the parmesan, I haven’t given it to my little one before.
posted by Jess on August 26, 2013
Hi Rachel, Of course it depends on what textures your child is used to but yes they should be suitable and parmesan shouldn’t be a problem. We hope you like them! Jx
posted by Cindy on February 7, 2014
Hi Jess, do I need to squeeze the liquid out from the zucchinis?
posted by Carmen on February 9, 2014
Could I use self raising flour instead of plain and baking powder? Just started and realized I’m out of plain flour:-(
posted by Cate hamill on August 11, 2014
We have a few allergies with our grade 4 classes re egg what can I use instead of some thing different than egg replacer . Thanks Cate
posted by Allie on August 19, 2014
EGG REPLACER: Whether your child is allergic or you just ran out, sometimes you just need to replace the egg. Here are a few we have used;
Bananas (1 ripe banana=1 egg)
Apple puree (1 tbsp=1 egg)
Egg replacer powder
Mix 1 tablespoon ground flax seed with 3 tablespoons hot water and leave to soak for a few minutes.
Mix 1 tablespoon chia seeds with 3 tablespoons hot water and leave to soak for a few minutes.
posted by Kash on February 17, 2015
What other veg could I add to this mix do you think?
posted by Jess on February 17, 2015
You could add a quite a few different veg e.g. chopped tomatoes, peas, corn. Check out our pick n mix savoury muffins for more ideas:wwww.onehandedcooks.com.au/recipe/baby-toddler-food-pick-n-mix-savoury-muffins/
Enjoy, Jx
posted by vee on April 24, 2015
Hi, My Lo has an egg allergy what’s a good substitute for this recipe because they sound delicious
posted by Malika on December 11, 2015
Can I use cheddar in place of Parmesan ?
posted by Allie on December 21, 2015
Yep!