Savory Vegan Zucchini Muffins

This savory vegan zucchini muffin recipe transforms your garden bounty into delectable, cheesy treats that even non-vegans will devour. Perfect for using up summer zucchini, these muffins deliver a flavor-packed punch with Italian seasonings, vegan cheese, and sun-dried tomatoes that make them irresistible for breakfast, brunch, or snacking.

I first made these when my neighbor dropped off an enormous zucchini harvest at my doorstep last summer. What started as a way to use up extra produce quickly became my most requested potluck contribution among both vegan and omnivore friends.

Ingredients

• All purpose flour provides the perfect structure while keeping these muffins tender
• Baking powder and baking soda ensure a beautiful rise and light texture
• Vegan cheddar shreds create that classic cheesy flavor without any dairy
• Shredded zucchini adds moisture and subtle veggie sweetness
• Sun dried tomatoes bring concentrated umami flavor pockets throughout
• Scallions add a mild oniony kick that complements the other flavors
• Apple sauce works as an egg replacement while adding moisture
• Apple cider vinegar reacts with the baking soda for extra lift
• Pumpkin seeds deliver a delightful crunch and visual appeal on top

Step-by-Step Instructions

Prepare the Vegetables

Shred approximately two medium zucchini using the large holes of a box grater until you have 2 cups. No need to peel first. Finely chop scallions including both white and green parts for maximum flavor. Remember that no squeezing is required for the zucchini their natural moisture creates perfectly moist muffins.

Preheat and Prep

Set your oven to 400°F for optimal rise and browning. Thoroughly coat each cup of your muffin tin with cooking spray ensuring you cover the sides as well as the bottom. This crucial step prevents sticking and ensures easy removal after baking.

Mix Dry Ingredients

In a large mixing bowl combine flour baking powder baking soda salt Italian seasoning black pepper red pepper flakes and vegan cheese. Whisk thoroughly to distribute the leavening agents and seasonings evenly throughout the flour. The cheese should be evenly dispersed to ensure it melts consistently throughout each muffin.

Combine Wet Components

In a separate bowl mix your shredded zucchini sun dried tomatoes preferably chopped into tiny pieces scallions plant milk apple sauce and apple cider vinegar. The vinegar will begin reacting with the baking soda once combined with dry ingredients so move efficiently to the next step.

Form the Batter

Pour your wet mixture into the dry ingredients and fold gently with a spatula. Mix just until no dry flour remains visible being careful not to overmix which would develop gluten and create tough muffins. The batter will be thick and studded with colorful ingredients.

Fill Muffin Cups

Using a large spoon or ice cream scoop fill each muffin cup about three quarters full allowing room for rise. Distribute batter evenly for consistent baking. Sprinkle each muffin with extra red pepper flakes for heat and pumpkin seeds for crunch and visual appeal.

Bake to Perfection

Place the muffin tin in the center rack of your preheated oven and bake for 20 to 25 minutes. Look for golden brown tops and a clean toothpick when inserted into the center. Rotate the pan halfway through if your oven has hot spots.

Cool Properly

Allow muffins to rest in the tin for 5 minutes this helps them set and makes removal easier. Then transfer to a wire cooling rack to prevent soggy bottoms from steam condensation. Let cool at least 10 minutes before enjoying for optimal texture.

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The sun dried tomatoes are truly the secret star of this recipe. I discovered their magic accidentally when I had some leftover from a pasta dish and needed to use them up. Their intensely concentrated flavor creates little pockets of umami goodness that elevate these from simple zucchini muffins to something truly craveable.

Storage Solutions

These muffins keep wonderfully at room temperature in an airtight container for up to 3 days. For longer storage refrigerate for up to a week though they may lose some tenderness. To freeze wrap each cooled muffin individually in plastic wrap then place in a freezer bag removing as much air as possible. When ready to enjoy thaw overnight in the refrigerator or unwrap and microwave for 30 seconds from frozen.

Clever Substitutions

If you cannot find vegan cheddar nutritional yeast makes an excellent substitute use about 1/4 cup for a similar cheesy flavor. Yellow squash works perfectly in place of zucchini with identical moisture content and mild flavor. For a gluten free version replace the all purpose flour with a reliable one to one gluten free flour blend just expect a slightly denser result. To reduce fat content replace the sun dried tomatoes in oil with dry packed versions rehydrated in warm water for 10 minutes before chopping.

Serving Suggestions

Slice these muffins in half and toast lightly for a delicious base for avocado toast. Serve alongside a hearty vegetable soup for a complete meal that satisfies. For brunch cut into quarters and arrange on a platter with vegan cream cheese and fresh herbs. They also make excellent additions to lunchboxes paired with fresh fruit and hummus.

Recipe Origins

These savory muffins draw inspiration from Italian focaccia with their herb profile while incorporating the American tradition of zucchini bread. The addition of vegan cheese represents the modern plant based movement creating a cross cultural creation that honors traditional flavors while embracing contemporary dietary preferences.

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Common Questions Answered

→ Do I need to squeeze the moisture out of the zucchini?

No, there's no need to squeeze moisture from the zucchini for this recipe. The natural moisture from the zucchini actually helps create a perfectly moist muffin texture.

→ Can I substitute the vegan cheddar cheese?

Yes, you can substitute the vegan cheddar with other vegan cheese varieties like mozzarella or pepper jack. If you prefer, nutritional yeast (about 3-4 tablespoons) can provide a cheesy flavor while making the muffins even more nutritious.

→ How should I store these muffins?

Store the muffins in an airtight container at room temperature for 2-3 days, or refrigerate for up to 5 days. They can also be frozen for up to 3 months - just thaw overnight in the refrigerator and warm briefly before serving.

→ Can I make these muffins gluten-free?

Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. For best results, choose a blend that contains xanthan gum to help with binding and texture.

→ What can I serve with these savory muffins?

These savory muffins pair wonderfully with soups, salads, or vegan chili. They also make a great breakfast alongside fresh fruit or avocado. For an extra treat, split and toast them lightly, then add a spread of vegan butter.

→ Can I add other vegetables to these muffins?

Absolutely! Try adding 1/2 cup of corn kernels, finely diced bell peppers, or grated carrots. Just be mindful that additional watery vegetables might require a slight adjustment to the flour amount.