Zucchini Muffins

Savoury muffins have been somewhat anathema for me. I love the more fruity, sweet, sugary muffins, and have a particular penchant for lemon and poppy seed muffins! However, recent circumstances encouraged me to create this savoury muffin for my elderly grandmother who is having a hard time eating in her old age. This recipe has a Mediterranean twist combining rich ingredients from Southern Europe. The recipe might initially appear Italian but the final result is actually more reminiscent of a delicious (but light) vegetable based bread loaf that my grandmother herself used to make in her village. She used to make the bread almost weekly, after emigrating from Cyprus, and it was always such a joy to share it with her. I only wish she had written her recipe down! 🙂 This is a very simple and rough recipe which I will illustrate to you in cups for your own convenience. At the end of the day, add as much or as little of the secondary ingredients (parmesan, courgette etc.) as you like, because you can’t really go wrong providing your core ingredients (flour, egg, butter and milk) are accurate.


– 2.5 cups self-raising flour

– 28g fresh basil leaves

– 1 cup grated parmigiano

– 1 cup kalamata olives (sliced thin)

– 1 grated courgette

– 1 cup milk

– 50g melted margarine or butter

– 1 egg

– salt + pepper


– Pre-heat your oven to 200 C.

– Mix together: sifted flour, finely shredded basil, grated parmesan cheese & thinly sliced olives.

– Whisk together: melted butter, egg, milk, salt & pepper.

– Combine the wet and dry ingredients together. Whisk together until well blended.

– Spoon into a muffin tray and bake for approx. 20 mins.

* Tips

1: Spray the muffin tray (muffin cases if applicable) with olive oil to avoid the muffins from sticking.

2: Rotate the muffin tray 180 degrees about 1/2 way through the cooking duration.


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