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.
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.
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, Zucchini and Potato Soup, or Crispy Vegetable Fritters.
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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.
- Uses a bounty of zucchini from your garden or farmer's market haul.
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.
- 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!
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.
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.
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.
Step 2: Mix the "wet" ingredients in a separate bowl - shredded zucchini, green onions, dairy-free milk, apple sauce, sun-dried tomatoes, and vinegar.
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.
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.
Step 5: Bake the muffins for about 20-25 minutes, or until a toothpick inserted into the center comes clean.
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 flour is no longer 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.
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.
- 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.
Recipe FAQS
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.
You can make them gluten-free by using gluten-free flour.
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.
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.
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.
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.
Recipe Card
Savory Vegan Zucchini Muffins
Equipment
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
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.
Brian says
These were excellent. Very welcome change from all the sweets everyone associates with breakfast.
Regi Pearce says
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!
Sami says
These muffins were great for using up the tons of zucchini I grew this season. Great recipe.
Regi Pearce says
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.
Hailey says
Amazing!
Regi Pearce says
Thanks! I appreciate that!