To make delicious Savory Vegan Zucchini Muffins, you can choose from several recipes that highlight the versatility of zucchini while keeping them plant-based. Below are two popular recipes with detailed instructions.

Savory Vegan Zucchini Muffins with Sundried Tomatoes

Ingredients

• Wet Ingredients:
• 90 ml (6 tbsp) vegetable oil
• 10 ml (2 tsp) lemon juice
• 320 ml (1 + 1/3 cup) soy milk (or any plant milk)
• Dry Ingredients:
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 tsp dried oregano
• 1 tsp fine salt
• ½ tsp ground pepper
• 250 g (2 cups) all-purpose flour or gluten-free flour mix
• ½ tsp baking soda
• 1 tsp baking powder
• Add-ins:
• 240 g (packed, about 1½ cup) grated zucchini (do not squeeze out moisture)
• 30 g (1 oz) sundried tomatoes, diced small
• Optional: 30 g (1 oz) diced vegan feta cheese or nutritional yeast for a cheesy flavor

Instructions

1. Preheat Oven: Heat the oven to 180°C (355°F). Grease a standard muffin tray.
2. Mix Wet Ingredients: In a large bowl, combine vegetable oil, lemon juice, and soy milk.
3. Add Dry Ingredients: Stir in garlic powder, onion powder, oregano, salt, pepper, baking soda, and baking powder.
4. Incorporate Zucchini and Sundried Tomatoes: Add grated zucchini and diced sundried tomatoes to the mixture. If using vegan feta, add it now as well.
5. Combine Flour: Gradually fold in the flour until just combined.
6. Fill Muffin Tray: Divide the batter among the muffin cups and top with extra sundried tomatoes or feta if desired.
7. Bake: Bake for about 25-26 minutes, or until a toothpick comes out clean.
8. Cool: Allow muffins to cool completely before removing them from the tin.

One-Bowl Savory Vegan Muffins with Carrots

Ingredients

• Dry Ingredients:
• 2 cups white whole wheat flour
• ⅓ cup nutritional yeast
• 1 teaspoon garlic powder
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• Wet Ingredients:
• 1¼ cups unsweetened non-dairy milk (e.g., almond milk)
• ½ cup unsweetened soy yogurt
• Vegetables:
• ½ cup grated carrot (about one medium carrot)
• ½ cup grated zucchini (about one small zucchini)
• Garnish:
• Fresh chives or green onions, chopped

Instructions

1. Preheat Oven: Set your oven to 350°F (175°C) and grease a muffin pan.
2. Combine Dry Ingredients: In a large bowl, mix together all dry ingredients until well combined.
3. Add Wet Ingredients: Stir in the non-dairy milk and soy yogurt until almost fully mixed.
4. Fold in Vegetables: Add grated carrot and zucchini, mixing just until combined.
5. Scoop into Muffin Pan: Use an ice cream scoop to fill each muffin cup evenly and sprinkle with reserved chives on top.
6. Bake: Bake for about 25-30 minutes, or until muffins are slightly golden and a toothpick inserted comes out clean.
7. Cool and Serve: Let cool for about 10-15 minutes before removing from the pan.

Both recipes are nutritious and easy to prepare, making them perfect for breakfast or as a snack throughout the day! Enjoy your baking!