Sometimes, you just crave a salty and hearty breakfast. Although we love our pancakes and smoothies in the morning, we’ve gotta shine the light on savory treats, too!
Our muffins are your perfect breakfast companion — they’re loaded with yummy veggies and a hint of garlic to tie them together.
free 7-day vegan meal plan
Your next week of eating is planned out with these quick and delicious vegan bowls, meal prepping steps & full grocery list.
They’re perfect for meal prep as well! You can bake these at night and have them ready for many mornings afterward (but since they’re so good, they may only last you a few days).
If you’re anything like us and enjoy savory breakfasts, you’ll love our savory vegan pumpkin waffles and savory vegan breakfast bowl!
Recipe highlights
- Unique and savory breakfast or snack
- Packed with veggies
- Hearty and nutritious
- Meal prep-friendly
- Portable for work or school
For these savory vegan zucchini muffins, you’ll need two bowls, measuring equipment, a mixing spoon, and a muffin tin!
Ingredients needed
- Whole grain flour — a hearty flour with fiber.
- Zucchini, carrot, and scallions — our veggie mix-ins!
- Walnuts — for added texture, taste, and omega-3.
- Ground flax — helps thicken and bind ingredients together. Also contains omega-3.
- Soy milk — our vegan milk of choice! Substitute with any unsweetened vegan milk.
- Apple cider vinegar — acidity to balance flavors.
- Baking powder — to help our baked goods rise.
- Garlic powder, nutritional yeast, salt, pepper, nutmeg — seasonings for our savory treat!
Find exact measurements and additional serving suggestions below. Let’s get baking!
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How to make vegan savory zucchini muffins
Preheat the oven to 345° F (175° C).
Combine the whole grain flour, walnuts, baking powder, garlic, flax, salt, pepper, nutmeg, and nutritional yeast in a large bowl.
Squeeze water from the shredded zucchini and carrot, then combine them with the scallions, soy milk, apple cider vinegar, and water in a large bowl.
Pour wet ingredients over the flour mixture.
Fold everything to get a thick batter. Add more soy milk if too dry and more grain flour if it is too wet. The consistency should be thicker than pancake batter but thinner than cookie dough batter.
Divide the mixture into muffin tins and bake for 40 minutes until golden. Remove from the oven and cool completely on the rack before serving.
Storage & reheating
Store your muffins, once cooled, in an airtight container at room temperature for up to 5 days.
You can also store them in the fridge in an airtight container for up to 5 days. However, the fridge will alter the taste and texture, so keep that in mind.
For the freezer, wrap muffins individually in a freezer-safe container and store for 2-3 months. Let them defrost at room temperature and reheat in the microwave or oven.
Serving suggestions
Enjoy these savory vegan zucchini muffins as-is for a tasty snack or breakfast!
We also love adding a pat of vegan butter or almond butter on top and heating it in the microwave. When the butter sinks into the muffin, it’s even more rich and savory!
You can also pair them with a bigger meal, such as tofu scramble or crepes, and serve them for brunch!
These muffins would taste even more delicious while sipping on a warm, spiced drink like a golden milk latte.
FAQs & tips
How do I shred the zucchini and carrot?
There are a couple of ways! First, we recommended a box or cheese grater. It’s super simple and gets the right size.
You can also use a spiralizer and then quickly pulse the spirals in a food processor to break up the pieces. Additionally, you can find pre-shredded carrots at the stores!
My batter is super dry/too watery!
Have no fear! If your batter is too dry, add a little non-dairy milk at a time and mix. If it’s too watery, add a few tablespoons of flour at a time until it’s the right consistency.
This batter consistency can vary for everyone because your veggie shreds may contain more or less water than what we tested. Simply make slow adjustments until the batter is right (thicker than pancake batter, thinner than cookie dough).
Can I substitute the whole grain flour?
We haven’t tested this recipe with other flour, so we recommended only using whole grain flour! The reason why it’s tricky to substitute is because whole grain flour results in a denser texture and cooks differently.
If you absolutely had to use a different flour, substitute it by weight instead of measuring cups.
More baked goods recipes
- Vegan Blueberry Oatmeal Muffins
- Healthy Vegan Pumpkin Muffins
- Healthy Vegan Oat Bars
- Fruity Sugar-Free Flapjacks
Did you make our savory vegan zucchini muffins and like them? We’d love to read about it, so be sure to leave a review and share it in the comments below. You can also Pin this recipe here!
Savory Vegan Zucchini Muffins
Add more vegetables to your baked goods by making these savory vegan zucchini muffins! Great for meal prep, breakfast, lunch, or as a snack.
Ingredients
- 3 cups whole grain flour (360 g)
- 2 tsp baking powder
- ½ tsp garlic powder (1 - 1 ½ tsp for garlic lovers)
- 1 cup walnuts, finely chopped (100 g)
- 2 tbsp ground flax
- 2 tbsp nutritional yeast
- 1 medium zucchini, shredded (200 g)
- 1 cup carrot, shredded (110 g)
- ½ cup scallions, finely chopped (50 g)
- ½ cup water (120 ml)
- ½ cup soy milk (120 ml)
- 1 tbsp apple cider vinegar
- ½ tsp nutmeg
- 1-2 tsp salt
- ⅓ tsp ground black pepper
Instructions
- Preheat the oven to 345° F (175° C).
- In a large bowl, combine the whole grain flour, walnuts, baking powder, garlic, flax, salt, pepper, nutmeg, and nutritional yeast.
- Use your hands to squeeze water from the shredded zucchini and carrot, then combine them with the scallions, soy milk, apple cider vinegar, and water in a large bowl, then pour over the flour mixture.
- Fold everything to get a thick batter. Add more soy milk if it is too dry and more grain flour if it is too wet. The consistency should be thicker than pancake batter but thinner than cookie dough batter.
- Divide the mixture into muffin tins and bake for 40 minutes until golden. Remove from the oven and cool completely on the rack before serving.
Notes
- Shred your zucchini and carrot with a box/cheese grater! You can also find pre-shredded carrots at the store
- Store leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Information:
Yield: 12 Serving Size: 1 muffinAmount Per Serving: Calories: 195Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 485mgCarbohydrates: 28gFiber: 3gSugar: 1gProtein: 6g
Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed.
Alena Schowalter is a Certified Vegan Nutritionist who has been a vegetarian since childhood and vegan since 2012. Together with her husband, she founded nutriciously in 2015 and has been guiding thousands of people through different transition stages towards a healthy plant-based diet. She’s received training in the fields of nutrition, music therapy and social work. Alena enjoys discussions around vegan ethics, walks through nature and creating new recipes.
Who said that muffins can only be sweet? Not us! You’ll devour these savory vegan zucchini muffins in no time.