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    Home » Recipes » Muffins

    Savoury Zucchini Muffins (Vegan, gluten free)

    Published: Sep 18, 2020 · Updated: Oct 15, 2022 by Bea C. | This post may contain affiliate links | 15 Comments

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    2 zucchini and pesto muffins basil leaves and a zucchini in the background
    2 zucchini and pesto muffins basil leaves and a zucchini in the background

    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 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.Those savory muffins are vegan, gluten free, paleo and AIP compliant.

    3 zucchini and pesto muffins basil leaves and a zucchini in the background
    Jump To / Aller directement à
    • ⭐ Why you'll love this recipe
    • 📖 Ingredient notes
    • 💭 Substitutions
    • 🥣 Step by step instructions
    • 👩🏻‍🍳Top tips
    • 💬 Frequently Asked Questions
    • 🍪 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? Try these:

    • Cold zucchini soup
    • Zucchini bake
    • Zucchini and apple juice

    📖 Ingredient notes

    • 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 complete guide to 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. 
    • 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.

    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
    all the dry ingredients from the recipe mixed in a bowl with a spoon
    • 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.
    zucchini and pesto muffins batter in a white bowl on a kitchen counter
    • 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.
    zucchini and pesto muffins batter in a muffin 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.
    3 zucchini and pesto muffins basil leaves and a zucchini in the background

    👩🏻‍🍳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.

    💬 Frequently Asked Questions

    Can I make a loaf instead of muffins?

    Yes, you can make this recipe, either as a loaf or muffins. Just follow the instructions in the recipe card below.

    Can I freeze these savoury zucchini muffins?

    Yes, they freeze very well. That's another reason why they are so convenient! Right this second, as I'm writing this post before going to work, I have 2 of those savory muffins on my counter that just got out of the freezer. They will be thawed out by lunch time. I also prepared myself a salad and voilà, my lunch box was ready in under 5 minutes.

    Personally, if I know in advance that I want to freeze my batch, I will make it as muffins, because they look better in a muffin shape. I also think they freeze better as muffins VS as loaf slices. Also, it is better to freeze your savory muffins (or loaf) when they are still fresh. So freeze them on the day you make them or the day after.

    🍪 Other recipes you might like

    • Chicken (or turkey) muffins
    • Sweet potato and bacon muffins (AIP, paleo)
    • Zucchini and tuna bread (Gluten free, AIP, paleo)
    • Gluten free almond flour chocolate zucchini bread

    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

    2 zucchini and pesto muffins basil leaves and a zucchini in the background

    Savoury Zucchini Muffins (Vegan, gluten free)

    Author: Bea C.
    Those savory muffins are perfect for a meal on the go.
    5 from 14 votes
    Print Recipe Pin Recipe
    AIP recipe icon
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    an icon with the letters G and F to label gluten free recipes
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    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Appetizer, Breakfast, Lunch
    Cuisine French
    Servings 6 muffins
    Calories 262 kcal

    Ingredients
     

    • 200 grams (2 cups) grated zucchini
    • 150 grams (1 cup + ⅓ cup) tigernut flour (or almond flour if you are not on AIP nor nut intolerant)
    • 50 grams (¼ cup + 1 Tbsp) arrowroot (see notes)
    • 1 large bunch of (1 cup tightly packed) fresh basil (see notes about how much is a large bunch)
    • 1 Tablespoon apple cider vinegar (or lemon juice)
    • 4 Tablespoons extra virgin olive oil
    • 1 teaspoon baking soda
    • 1 garlic clove
    • Pinch of sea salt

    Instructions
     

    • Preheat oven to 360° F (180° C)
    • 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.
      Bon appétit !

    Notes

    Although I spend quite a lot of time converting all my recipes to cups (yes, manually, in my kitchen!) I highly recommend using a scale and measuring for weight rather than using cups. The reason for this is, apart from the whole debate on accuracy, the density of certain gluten free flours and starches differ a lot from one brand to another. Also keep in mind that all cups are not the same size all around the world which makes another good reason to use a scale so you won’t get this issue.
    If you are not cassava intolerant, you can use tapioca flour instead of arrowroot. Both are AIP compliant. If you are not on the AIP diet you can use potato or corn starch instead of arrowroot.
    For this recipe, to measure "a large bunch of fresh basil", take a 250 ml cup (or glass) and tightly pack the basil inside. Once this cup (or glass) is full, you have the quantity needed.
    After they are cooled, store the muffins in the refrigerator (no more than 3 days in the fridge, otherwise, they will get dry). After storing them in the fridge, do not reheat them. Take them out of the fridge in advance in order for it to reach room temperature. You can also eat them right out of the fridge if you forget to get it out in advance.
    Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

    Nutrition facts per serving

    Calories: 262kcalCarbohydrates: 14gProtein: 6gFat: 22gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 188mgPotassium: 92mgFiber: 3gSugar: 2gVitamin A: 70IUVitamin C: 6mgCalcium: 62mgIron: 1mg
    Tried this recipe?Mention @gohealthywithbea and tag #gohealthywithbea!
    Liked this recipe?Follow me @gohealthywithbea on Pinterest
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    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!!!

    More Muffins

    • Gluten Free Orange Cranberry Muffins
    • Healthy Banana Carrot Muffins (gluten free, vegan, paleo, AIP)
    • Apple Cinnamon Muffins (gluten free, vegan, paleo, AIP)
    • Coconut Flour Banana Bread Muffins (gluten free, vegan, paleo, AIP)

    Reader Interactions

    Comments

    1. FOODHEAL

      September 23, 2020 at 8:46 pm

      Miam, these sounds delicious. A better way to use zucchini now that they are in season.

      Reply
      • gohealthywithbea

        September 27, 2020 at 5:12 pm

        Thank you. Let me know if you try this recipe, I would love to hear about your experience!

        Reply
    2. Anjsli

      October 06, 2020 at 3:55 am

      Hmmm...I was short on basil, only had about 2/3 c. so maybe that made a difference, mine are a bit on the dry side and grainy/crumbly. Could use a teeny bit of sweetener.

      Reply
      • gohealthywithbea

        October 11, 2020 at 5:58 pm

        Bonjour Anjsli. Well it is hard to tell from a distance but it could have made a difference. Hope you enjoyed it anyway.
        About adding sweetener, knowing that sugar, even in its natural form, is one of the main culprit in inflammation, I strongly advise against it. But that's my own personal opinion.

        Reply
    3. Jennifer

      July 21, 2021 at 10:08 pm

      Do you know how much pesto I would add if I was using store-bought?

      Reply
      • gohealthywithbea

        July 27, 2021 at 8:23 pm

        Bonjour Jennifer. Well, when I blend together the basil, olive oil and garlic, it makes about 1/3 cup + 1 Tbsp (95 ml) of "pesto" sauce. The thing is, this mix is fairly liquid. So using store bought pesto might alter the texture of your muffins because it will be less liquidy. So you might need to add a little bit of olive oil to your pesto or use a little less tigernut (or almond) flour.

        Reply
    4. Tonya

      August 28, 2021 at 11:20 pm

      5 stars
      Another winning recipe although not as easy as the banana bread. LOL! I used the food processor because my high speed blender would not grind the basil small enough. It may have been because I was using stems in order to have enough. I wanted to make a second batch because 1 zucchini made so much grated. I didn't have anymore basil nor garlic cloves, so I used the green tops from carrots and I added salt and garlic powder and some dried basil. The dough tastes great so I can't wait for them to come out of the oven. Thank you!

      Reply
      • gohealthywithbea

        August 31, 2021 at 8:30 pm

        Bonjour Tonya! I'm so happy to hear that you enjoyed this recipe! ❤️❤️❤️ Thank you so much for your kind words!! And great subs for your second batch!

        Reply
    5. Diana Caron

      August 31, 2021 at 2:37 am

      Bea - I enjoy your recipes and especially the metric and weight measure. In the recipe for zucchini savoury muffins you describe basil as “large bunch” - as I grow my own basil would how would you suggest I measure a large bunch ?

      Thx for your help

      Reply
      • gohealthywithbea

        August 31, 2021 at 1:25 pm

        Bonjour Diana. I'm actually not surprised by your question because I asked myself how I could explain it correctly and I was not really satisfied by my "a large bunch". I even took pictures of the bunch but came to the conclusion that it wasn't helping. lol Thanks to your question I will add notes right this second. Thank you for asking!

        Reply
      • Diana Caron

        August 31, 2021 at 7:59 pm

        5 stars
        These savoury muffins were outstanding - I need to hide them -selfish me 😘

        Reply
        • gohealthywithbea

          August 31, 2021 at 8:21 pm

          Thank you so much for both the amazing compliment and making me laugh!!! ❤️❤️❤️ I'm so glad you like this recipe!

    6. Jen

      February 07, 2022 at 9:01 pm

      5 stars
      Two things I always have a love of in my garden: basil and zucchini! Thanks for the healthy recipe!

      Reply
      • gohealthywithbea

        February 11, 2022 at 9:35 pm

        Oh yes! I know what you mean. Each summer, my parents' garden has a TON of these 2!! I'm thrilled that you love this recipe.❤️

        Reply

    Trackbacks

    1. Paleo AIP Recipe Roundtable #336 - Phoenix Helix says:
      September 24, 2020 at 12:00 am

      […] Zucchini and Pesto Muffins from Go Healthy with Bea *How creative is this? Bea is using tigernut flour, zucchini, and basil for these savory muffins. […]

      Reply

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    ABOUT BEA, recipe creator, HHC, CGP

    Hello! I’m Bea, a holistic health coach, certified gluten free practitioner and recipe creator. I'm also a French woman who has been diagnosed with ankylosing spondylitis and decided to heal herself naturally after many years of strong painkillers. Here, I'm telling you about my journey that allowed me to stop all medication, hoping that it will inspire you. I'm also sharing my recipes, to show you that "free from" food can be delicious. Read more about Bea

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