Vegan Zucchini Muffins – Moist, Savory, and Irresistibly Healthy!
There’s something incredibly satisfying about baking muffins that are both wholesome and delicious. These Vegan Zucchini Muffins are the perfect blend of soft, moist texture and light, savory flavor — a healthy snack that feels indulgent but nourishes your body at the same time.
Whether you’re meal-prepping for the week, looking for a plant-based snack, or sneaking more veggies into your diet, these muffins will quickly become a favorite in your kitchen!
Ingredients
Here’s what you’ll need:
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1 ½ cups grated zucchini (about 1 medium zucchini)
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1 ½ cups all-purpose flour (or whole wheat for extra fiber)
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1 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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1 tsp garlic powder (optional for a savory kick)
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½ tsp black pepper
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¼ cup olive oil (or melted coconut oil)
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½ cup plant-based milk (almond, soy, or oat)
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1 tbsp apple cider vinegar (helps muffins rise and stay fluffy)
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¼ cup nutritional yeast or vegan cheese (optional but highly recommended)
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Fresh herbs like chopped chives or parsley (optional)
Instructions
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Preheat the oven to 180°C (350°F) and lightly grease a muffin tray or line it with paper cups.
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Grate the zucchini and gently squeeze out excess moisture using a clean towel.
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In a large bowl, whisk together the flour, baking powder, baking soda, salt, and seasonings.
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In another bowl, mix olive oil, plant milk, and vinegar.
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Combine the wet and dry ingredients, then fold in the grated zucchini and vegan cheese or herbs.
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Spoon the batter evenly into the muffin tray.
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Bake for 20–25 minutes, or until golden brown and a toothpick comes out clean.
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Let cool on a rack before serving.
️ Serving Ideas
These muffins are perfect served warm with:
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A dollop of vegan butter or hummus
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A bowl of soup for a cozy lunch
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A side salad for a light meal
They also store beautifully — just keep them in an airtight container for up to 3 days, or freeze for longer storage.