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Nuts and Twigs » Recipes » Vegan Breakfast Recipes

Savory Vegan Zucchini Muffins

Published: Apr 5, 2023 · Modified: Jan 7, 2025 by Regi Pearce · This post may contain affiliate links · 6 Comments

These Vegan Zucchini Muffins are a delicious treat that are easy to make and perfect for a savory breakfast, snack, brunch, or even a light lunch. Made with fresh zucchini and vegan shredded cheese, these savory vegan muffins are packed with flavor and nutrition.

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side view of two savory vegan zucchini muffins on a table

Imagine muffins that took a left turn at Sugar Lane and ended up on Savory Street -that's what these zucchini muffins are all about. No dairy, no eggs, just a full-on savory muffin perfect for literally any time you're hungry, peckish, bored, or procrastinating (you get the gist).

I’m the type who thinks a sprinkle of salt trumps a spoonful of sugar any day (controversial, I know). So I wanted to whip up something that veered off the beaten path of sweet muffins.

And what did I end up with? Muffins with a bit of zing, zucchini, and vegan cheese that are easy to make and even easier to devour. If you like a savory treat, this one's for you.

With that said, if you're looking for another recipe that uses up your bounty of zucchini (aka, courgette), try these Baked Vegan Panko-Crusted Zucchini Fries.

Jump to:
  • Why I Love These Vegan Savory Muffins
  • Ingredients
  • How to Make Savory Vegan Zucchini Muffins
  • Top Tips
  • Serving Suggestions
  • Storage
  • Recipe FAQS
  • Delicious Vegan Snacks
  • Savory Vegan Zucchini Muffins
  • Comments

Why I Love These Vegan Savory Muffins

  • They offer a delightful departure from the traditional sweet varieties.
  • These muffins are dairy and egg-free, making them a great choice for a plant-based muffin fix.
  • Do you have a bunch of zucchini in the fridge and are looking beyond roasting or stir-frying zucchini? Then this is the muffin recipe for you!

Ingredients

Here, you'll find everything you need to make these delicious muffins, plus any extra notes and substitutions. The recipe card provides details on quantities.

top view of ingredients for savory vegan zucchini muffins
  • Baking powder and baking soda - to learn more about these leveling agents visit Guide to Baking Soda And Baking Powder.
  • Homemade Italian seasoning - Substitute with 1 combination of herbs like oregano, basil, and thyme
  • Red pepper flakes (optional)
  • Sun-dried Tomatoes - Try these easy homemade Air Fryer Sun-Dried Tomatoes.
  • Plant-based milk - oat, almond, or soy milk works well.

How to Grate a Zucchini

If you're starting to cook in the kitchen, the thought of grating zucchini might make you sigh, but it's really simple and fast. So, no stress!

side view grating zucchini for savory vegan zucchini muffins

Step 1: Using a knife, trim off one end of the zucchini. Leave the thick stem end intact so the grate does not reach your fingers. Take a box grater (or a food processor with a grating attachment) and select the side with medium-sized holes. Hold the zucchini firmly with one hand and begin rubbing it against the grater downward.

grated zucchini for savory vegan zucchini muffins

Step 2: Continue grating until it becomes difficult to hold the zucchini safely. At this stage, you can discard the small leftover portion. Once you have grated the desired amount of zucchini, transfer it to a bowl.

How to Make Savory Vegan Zucchini Muffins

Here are some pics showing what you'll be doing. See the recipe card for further information.

top view of mixing dry ingredients for savory vegan zucchini muffins

Step 1: Combine the "dry" ingredients in a large bowl - flour, baking powder, baking soda, salt, black pepper, red pepper flakes, and vegan shredded cheese.

top view mixing wet ingredients

Step 2: Mix the "wet" ingredients in a separate bowl - shredded zucchini, green onions, dairy-free milk, apple sauce, sun-dried tomatoes, and vinegar.

top view of combining all the ingredients for savory vegan zucchini muffins

Step 3: Pour the wet ingredients into the bowl with the dry ingredients and stir until combined. Be careful not to over-mix but mix until no more flour is visible.

top view of muffin tin with raw muffin batter

Step 4: Spoon the batter into the muffin tray, filling each muffin cup about ¾ full. If desired, add red pepper flakes and pumpkin seeds to the top.

top view of baked savory vegan zucchini muffins

Step 5: Bake the muffins for about 20-25 minutes, or until a toothpick inserted into the center comes clean.

45 degree angle view of baked savory vegan zucchini muffins in baking tray

Step 6: Allow the muffins to cool in the pan for 5 minutes, then remove them and transfer to a wire rack to cool completely. Serve warm for the best experience.

Top Tips

  • Don't push the batter down into the muffin tin; spoon it in and let it settle down on its own.
  • Be sure to shred your zucchini small enough to incorporate evenly into the batter.
  • Don't overmix the batter—this can result in tough, chewy muffins. Mix until the white of the flour is not visible.
  • Use liners instead of lightly greasing the muffin pan with spray oil.
  • I enjoy the muffins best when they're warmed up in the microwave for about 10 - 15 seconds.
savory vegan zucchini muffin on a plate

Serving Suggestions

  • Serve them at breakfast, along with one of these 15 Delicious Vegan Sausage Recipes. For more information, see this Guide to Vegan Sausage.
  • Serve them at brunch with fresh fruit or vegan yogurt, Simple Vegan Pancakes, Vegan JUST Egg Breakfast Casserole, Egg and Soy Free Vegan Quiche, Vegan Spanish Omelet, and Vegan Banana Bread with Walnuts.
  • As for lunch, consider including these muffins in your lunch box alongside a salad or sandwich like this Vegan Tunacado Sandwich or Spicy Vegan Caesar Wrap With Baked Tofu.
  • Need a snack? These muffins are perfect for that too! Pair them with a hot cup of tea or coffee or a Dairy-Free Vegan Pumpkin Spice Steamer, and you'll have a delightful and satisfying treat.
  • Take them on a hike or picnic along with Classic Vegan Granola Bars or Easy Vegan Trail Mix.

Storage

To store your muffins, keep them in an airtight container at room temperature for up to 3-5 days. Alternatively, you can freeze them for up to 3 months.

side view of savory vegan zucchini muffins

Recipe FAQS

Can I make zucchini muffins ahead of time?

You can prepare the muffin batter ahead of time and store it in the refrigerator for up to 24 hours. When you're ready to bake the muffins, scoop the batter into the pan and bake as directed.

Can I make savory muffins gluten-free?

You can make them gluten-free by using gluten-free flour.

Can I add other ingredients to the muffins?

Feel free to customize the muffins by adding ingredients like diced bell peppers or chopped spinach. Just ensure the additional ingredients complement the overall flavor profile.

How long do zucchini muffins stay fresh?

These muffins stay fresh for about 3-4 days when stored in an airtight container at room temperature. If you prefer to keep them longer, refrigerate them for up to a week.

Can I make mini muffins or extra-large muffins instead of regular-sized ones?

Adjust the baking time accordingly, as mini muffins require less baking time, and extra large muffins require more time. Monitor them and perform the toothpick test to determine when they are fully cooked.

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Got a minute? I'd love for you to dive into the comments and rate this Savory Vegan Zucchini Muffins recipe. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.

side view of two savory vegan zucchini muffin

Savory Vegan Zucchini Muffins

Regi Pearce
If you're looking for a new and delicious way to incorporate your bountiful harvest of zucchini into your meals, look no further than these delicious, savory, vegan zucchini muffins.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course breakfast, brunch, snack
Cuisine American, Vegan
Servings 12 muffins
Calories 153 kcal

Equipment

  • 12 cup muffin tin

Ingredients
  

  • 2 cups all-purpose flour 300 g
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon Italian seasoning
  • ½ teaspoon red pepper flakes or to taste
  • ¼ teaspoon black pepper
  • 1 7 ounce bag vegan Cheddar shredded cheese
  • 2 cups shredded zucchini ~ 2 zucchini or 300 grams
  • ¼ cup sun-dried tomatoes
  • ¾ cup scallions chopped
  • 1 cup plant-based milk
  • 2 tablespoons apple sauce
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons roasted and salted pumpkin seeds
Get Recipe Ingredients

Instructions
 

  • Prepare the Vegetables: Shred the zucchini and chop the scallions. Set aside.
  • Preheat the Oven: Set the oven to 400°F (200°C) and begin to grease a muffin tin with non-stick cooking spray.
  • Combine Dry Ingredients: In a large bowl, combine the flour, baking powder, baking soda, salt, Italian seasoning, black pepper, red pepper flakes, and vegan shredded cheese.
  • Combine Wet Ingredients: Mix zucchini, sun-dried tomatoes, scallions, milk, apple sauce, and vinegar.
  • Combine the Batter: Pour the wet ingredients into the bowl with the dry ingredients and stir until combined and the flour is well incorporated.
  • Prepare Muffins: Spoon the batter into a 12-cup muffin tin, filling each muffin cup about ¾ - to the top full. Top with a little extra red pepper flakes and pumpkin seeds.
  • Bake: Bake the muffins for about 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool: Let the muffins cool in the pan for 5 minutes, then remove them and transfer them to a wire rack to cool before enjoying.

Video

Notes

No need to squeeze out the moisture from the zucchini for this recipe. The moisture helps to create a moist muffin.
I use sun-dried tomatoes in oil and chop them into very small pieces to spread out the flavor.
Nutritional information is only an estimate. Use a nutritional app like Cronometer to get information on the exact ingredients and amounts you are using. 

Nutrition

Calories: 153kcal | Carbohydrates: 25g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 492mg | Fiber: 2g | Sugar: 3g | Calcium: 97mg | Iron: 2mg
Keywords beginner friendly, easy, quick
Tried this recipe?Please consider Leaving a Review!

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About Regi Pearce

Hello! I am Regi, the creator of Nuts & Twigs. I debunk the myths that vegan food is all nuts and twigs and offer plant-based scrumptiousness that goes far beyond that "rabbit food" stereotype. So grab your fork and put on your stretchy pants, 'cause you're gonna want seconds.

Reader Interactions

Comments

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    Recipe Rating




  1. Brian says

    March 28, 2024 at 11:26 am

    5 stars
    These were excellent. Very welcome change from all the sweets everyone associates with breakfast.

    Reply
    • Regi Pearce says

      March 28, 2024 at 4:55 pm

      Thanks, Brian! I'm thrilled to hear you enjoyed them! It's fantastic to know they offered a refreshing break from the usual sweet breakfast options. Thanks for sharing your positive experience!

      Reply
  2. Sami says

    August 29, 2023 at 1:51 pm

    5 stars
    These muffins were great for using up the tons of zucchini I grew this season. Great recipe.

    Reply
    • Regi Pearce says

      October 23, 2023 at 6:46 pm

      That's fantastic to hear! I love that you were able to use your homegrown zucchini for these savory muffins—that must have made them extra special. Thanks for giving the recipe a try and for sharing your experience.

      Reply
  3. Hailey says

    August 02, 2023 at 6:45 pm

    5 stars
    Amazing!

    Reply
    • Regi Pearce says

      October 23, 2023 at 7:18 pm

      Thanks! I appreciate that!

      Reply

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Regina Pearce

I'm Regi.

Head nut, chief twig, and creator of Nuts & Twigs. My husband Rob and I live in Colorado. Here, you can expect delicious vegan recipes that make you realize that a life without cheese is not only possible but still worth living.

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