Savory Vegan Zucchini Muffins (Printable Recipe)
# What You'll Need:
→ Dry Ingredients
01 -
300g all-purpose flour
02 -
2 teaspoons baking powder
03 -
½ teaspoon baking soda
04 -
1 teaspoon salt
05 -
1 teaspoon Italian seasoning
06 -
½ teaspoon red pepper flakes
07 -
¼ teaspoon black pepper
08 -
1 package (200g) vegan Cheddar shredded cheese
→ Vegetables & Aromatics
09 -
300g zucchini, shredded (approximately 2 medium)
10 -
¼ cup sun-dried tomatoes in oil, finely chopped
11 -
¾ cup scallions, chopped
→ Wet Ingredients
12 -
1 cup plant-based milk
13 -
2 tablespoons apple sauce
14 -
1 tablespoon apple cider vinegar
→ Topping
15 -
2 tablespoons roasted and salted pumpkin seeds
16 -
Extra red pepper flakes to taste
# Step-by-Step Guide:
01 -
Shred the zucchini and finely chop the scallions and sun-dried tomatoes. Set aside without squeezing moisture from zucchini.
02 -
Heat oven to 200°C (400°F). Thoroughly grease a 12-cup muffin tin with non-stick cooking spray.
03 -
In a large bowl, whisk together flour, baking powder, baking soda, salt, Italian seasoning, black pepper, red pepper flakes, and vegan shredded cheese.
04 -
In a separate bowl, mix shredded zucchini, chopped sun-dried tomatoes, scallions, plant-based milk, apple sauce, and apple cider vinegar until well combined.
05 -
Pour the wet ingredients into the dry ingredients and fold together until just combined and no dry flour pockets remain.
06 -
Distribute batter evenly among the 12 muffin cups, filling each about three-quarters full. Sprinkle tops with additional red pepper flakes and pumpkin seeds.
07 -
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean and tops are golden brown.
08 -
Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
# Additional Info:
01 -
The moisture from the zucchini creates perfectly moist muffins, so there's no need to squeeze it dry.
02 -
Chop sun-dried tomatoes into very small pieces to distribute their flavor throughout the muffins.
03 -
These savory muffins can be stored in an airtight container for up to 3 days at room temperature or frozen for longer storage.