Savoury Zucchini Muffins (Vegan, gluten free)

Don't know what to do with a bunch of basil or an abundance of zucchini? Try these delicious and flavorful Savoury Zucchini Muffins.

They are a great savoury gluten free breakfast option. But you can also serve them as an appetizer, bring them to a picnic or in your lunch box. They are easy to make and easy to transport. Perfect for a meal on-the-go!

Jump To / Aller directement à

• ⭐ Why you'll love this recipe
• 📖 Ingredient notes
• 💭 Substitutions
• 🥣 Step by step instructions
• 👩🏻‍🍳Top tips
• 💬 Recipe FAQs
• 🍪 Other recipes you might like
• 📋 Recipe / Recette

⭐ Why you'll love this recipe

• Like I've said before, since I started this diet, I have found that one of the most difficult things is "packable food". You know, the kind of food you just grab and go, for travel or you take with you in your lunch box at work or school.
• Although I know that in some countries, savoury zucchini breads or muffins are quite intriguing, in France, they are very common. So I figured, these would be my new "travel food". Of course, I had to create my own recipes, according to my intolerances. Because let's face it, pretty much all French savory muffins contain gluten, eggs and cheese (especially cheese, or they wouldn't be French lol). What with being intolerant to eggs, cow dairy and gluten, I ended up creating those gluten free vegan savoury muffins.
• What I love about these savoury zucchini muffins, is that you can either have them for breakfast, appetizers, bring them to a picnic or a potluck, eat them with a salad for a quick lunch, bring them in your lunch box...
• Those savoury zucchini muffins are gluten free, vegan, paleo and AIP compliant!

Looking for more easy zucchini recipes? You can try my Cold Zucchini Soup or my AIP Zucchini Bake or Juicing with Zucchini.

📖 Ingredient notes

• Zucchini. Do NOT peel the zucchini before grating or blending (leave the skin on). And do NOT drain out, or squeeze out any of the liquid from the zucchini as you will need all the moisture from the zucchini to make the batter.
• Arrowroot. It is a starch. See below for substitutions.
• Tigernut flour (or almond flour for those who are not on AIP nor nut free). If you don't know what tigernut flour is and want to learn all about it, you can read my article What is Tigernut Flour.

If you are on AIP and still in the elimination phase, you have to use tigernut flour (because almond flour is not AIP compliant). Those who are not on AIP nor allergic to nuts can use almond flour instead of tigernut flour. 

For the quantities and complete list of ingredients for these savoury zucchini muffins, please see the recipe card below.

💭 Substitutions

• Arrowroot substitutions. If you are not cassava intolerant, you can substitute it with tapioca starch (also called tapioca flour). If you are not on AIP nor Paleo diets: you can use potato starch or corn starch instead of arrowroot.

🥣 Step by step instructions

• In a large bowl, mix all the dry ingredients (tigernut/almond flour, baking soda, arrow root and salt). Stir

• In a small blender, mix together the olive oil, apple cider vinegar, basil and garlic. Process until you get a smooth pesto.
• Add the pesto and grated zucchini to the dry ingredients and mix with a spoon until well combined. As you keep mixing with your spoon, the humidity of the shredded zucchini will allow you to form a dough.

• Line or lightly oil a muffin pan (or a a rectangular 4 x 8 inches (10 x 20 cm) baking tin). Fill each muffin cup with dough, you should get about 6 muffins depending on your pan.

• Bake for about 20 minutes for the muffins (or for about 30 minutes for the loaf). To make sure that they are cooked, insert a thin bladed knife into the centre of one the zucchini muffins, the knife should come out clean. And voilà! Wait for them to cool down before removing from the tin. Serve at room temperature.

👩🏻‍🍳Top tips

• Tip #1. In order to create tall muffin tops, I fill my muffin tins all the way to the top.
• Tip #2. Never open the oven door before the end of the baking time (unless, of course, in case of a danger or problem with your oven). If you open the oven door during the baking time, just to "check how they look", they will fall down or won't rise.

💬 Recipe FAQs

🍪 Other recipes you might like

Did you like this recipe? Please leave a 5-star rating 🌟🌟🌟🌟🌟 on the recipe card and leave a nice review below! Tag @gohealthywithbea on Instagram and hashtag #gohealthywithbea! Also, let's stay connected on social media and continue to cook together! You can find me on Instagram, Facebook and Pinterest.

📋 Recipe / Recette

This zucchini and pesto muffins recipe has been selected as one of the featured recipes in the “reader favorites” category from Phoenix Helix Paleo AIP Recipe #336!! 😍 Thank you!!!