Name: Savoury Vegan Zucchini Muffins Recipe
Prep time: 10 min
Cook time: 26 min
Total time: 36 min
Cuisine: Vegan
Ingredients: 90 ml / 6 tbsp vegetable oil, plus extra for greasing; 10 ml / 2 tsp lemon juice; 320 ml / 1 1/3 cup soy milk (or any plant milk); ½ tsp garlic powder; ½ tsp onion powder; 1 tsp dried oregano; 1 tsp fine salt; ½ tsp ground black pepper; 240 g / packed 1½ cup grated courgette / zucchini (no need to squeeze moisture out); 20 g / 0.7 oz fresh basil leaves, chopped small; 30 g / 1 oz sundried tomatoes, diced small; 30 g / 1 oz diced vegan feta, optional; 250 g / 2 cups all-purpose flour or gluten-free flour mix; ½ tsp baking soda; 1 tsp baking powder

Jump to Recipe· 3.9 from 11 reviews

If you’re anything like me, you know there’s nothing quite like the comfort of a warm muffin, but imagine one that’s bursting with garden-fresh flavors and totally plant-based. That’s exactly what you get with this Savoury Vegan Zucchini Muffins Recipe. These muffins are moist, packed with vibrant zucchini, fresh basil, and tangy sundried tomatoes, making each bite an absolute delight. Whether you’re after a wholesome snack or a versatile addition to your brunch table, these muffins bring together simple ingredients in a way that’s both nourishing and irresistibly tasty. Let me walk you through why this Savoury Vegan Zucchini Muffins Recipe quickly became one of my all-time favorites.

Ingredients You’ll Need

The image shows several white bowls and plates with ingredients arranged on a white marbled surface. One large bowl on the right contains shredded green zucchini with a fresh, moist texture. Below it is another large bowl filled with fine white flour. To the left, a white plate holds two white blocks of soft cheese, stacked on each other. Above that plate, a clear glass holds a creamy beige liquid, possibly a plant-based milk. Next to it, a small white bowl contains dark red dried tomatoes. Above this bowl, fresh green basil leaves add color and freshness to the scene. To the right of the basil, a small glass jar holds golden yellow oil. At the top left corner is a small white bowl divided into three sections with white salt, black pepper, and dried herbs. A single yellow lemon with a bright texture is placed near the center of the image. photo taken with an iphone --ar 4:5 --v 7

Don’t let the ingredient list fool you — these muffins come together with everyday pantry staples and fresh produce that perfectly balance each other. Each component plays its role, enhancing the texture, flavor, and color to create muffins that are not only delicious but visually appealing.

Vegetable oil (90 ml / 6 tbsp): Provides moisture and helps keep the muffins tender without weighing them down.
Lemon juice (10 ml / 2 tsp): Adds a subtle brightness and interacts with baking soda for fluffier muffins.
Soy milk or any plant milk (320 ml / 1 + 1/3 cup): Keeps the muffins dairy-free and adds smoothness to the mixture.
Garlic powder (½ tsp): Infuses a gentle savory aroma without overpowering the other flavors.
Onion powder (½ tsp): Deepens the savory profile, giving the muffins a satisfying depth.
Dried oregano (1 tsp): Enhances the herbaceous notes and ties in beautifully with fresh basil.
Salt (1 tsp) and ground pepper (½ tsp): Essential for seasoning and balancing the flavors perfectly.
Grated courgette / zucchini (240 g / packed 1½ cup): Adds moisture, tenderness, and a lovely green flecked appearance without any sogginess.
Fresh basil leaves (20 g / chopped small): Lends a fresh and fragrant touch that lifts every bite.
Sundried tomatoes (30 g / diced small): Brings a rich, slightly tangy sweetness that contrasts beautifully with the herbs.
Diced vegan feta (30 g / optional): Adds a creamy, salty pop that’s perfect for extra savory flair.
All-purpose flour or gluten-free mix (250 g / 2 cups): The sturdy base that holds everything together and creates a light crumb.
Baking soda (½ tsp) and baking powder (1 tsp): The dynamic duo that guarantees these muffins rise nicely and stay fluffy.

How to Make Savoury Vegan Zucchini Muffins Recipe

Step 1: Preheat and Prepare Your Pan

Start by heating your oven to 180° C (355° F), or 160° C (320° F) if you have a fan oven. Grease your 12-cup muffin tray generously with vegetable oil or vegan butter. This step is crucial because these muffins don’t do well with paper liners — greasing ensures they come out clean and beautifully browned.

Step 2: Mix Wet Ingredients

In a large bowl, combine the vegetable oil, lemon juice, and plant milk. These wet ingredients create a smooth base that will keep your muffins moist and tender, so take a moment to whisk them together well.

Step 3: Add the Savory Flavor Bomb

Now, stir in your dry seasonings: garlic powder, onion powder, oregano, salt, and pepper. Toss in the grated zucchini, chopped fresh basil, and sundried tomatoes along with vegan feta if you’re using it. Don’t overmix here—just fold everything gently to distribute all those wonderful flavors evenly. Save a few sundried tomatoes and feta cubes for decorating the tops.

Step 4: Incorporate the Flour and Leaveners

To keep the muffins light and airy, add the flour, baking soda, and baking powder in two batches. Fold each addition carefully to avoid overworking the batter but make sure everything is well combined. This gentle approach helps develop the perfect crumb.

Step 5: Fill and Decorate the Muffin Cups

Divide the batter evenly into your greased muffin tray — it should fill all 12 cups nicely. Now, the fun part: decorate each muffin with a bit of sundried tomato and vegan feta on top. This not only looks inviting but adds an extra burst of flavor in every bite.

Step 6: Bake to Perfection

Pop the tray into your preheated oven and bake for about 25-26 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. The muffins should be golden on top with just a slight give.

Step 7: Cool Completely Before Enjoying

This step is so important—let your muffins cool completely in the tin. Trying to remove or eat them while warm can cause them to crumble. Once cooled, run a butter knife around each muffin to gently release them without breaking.

How to Serve Savoury Vegan Zucchini Muffins Recipe

A single savory muffin sits on a white plate with a white marbled texture background. The muffin has three visible layers: the base is golden brown and slightly rough, showing small bits of green herbs; the middle layer is lighter golden with green and red pieces, likely vegetables, baked evenly throughout; the top layer is a bit puffy with sun-dried tomato pieces embedded, and a small dollop of white creamy sauce on one side. The texture looks soft but firm, with some crisp edges around the muffin's top. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

These muffins are beautiful on their own, but you can elevate them by adding a sprinkle of fresh basil leaves or a drizzle of vegan pesto just before serving. A tiny pinch of crushed red pepper flakes also adds a pleasant kick if you like a bit of heat.

Side Dishes

Serve these muffins alongside a crisp green salad or a bowl of steaming tomato soup for a cozy meal. They also pair wonderfully with a simple hummus dip or vegan cream cheese spread for teatime snacking.

Creative Ways to Present

For a party or brunch, slice the muffins horizontally and create mini sandwiches with avocado slices, tomato, and sprouts. Or arrange them on a rustic platter with an assortment of olives, roasted nuts, and fresh vegetable crudites for an impressive vegan platter.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, store your Savoury Vegan Zucchini Muffins Recipe in an airtight container at room temperature for up to 3 days. They stay moist and flavorful, making them a perfect grab-and-go snack.

Freezing

If you want to keep them longer, these muffins freeze wonderfully. Wrap them individually in plastic wrap and place them in a freezer bag for up to 3 months. This way, you’ll always have a savory treat at hand whenever cravings strike.

Reheating

To enjoy frozen muffins, simply thaw overnight in the fridge or at room temperature. Warm them gently in a toaster oven or microwave for about 20-30 seconds for that freshly baked feel, and you’re all set!

FAQs

Can I use other types of plant milk?

Absolutely! Soy milk works great because of its neutral flavor and protein content, but oat, almond, or cashew milk will also work well without affecting the texture or taste significantly.

Do I have to squeeze the moisture out of the zucchini?

No need to! The grated zucchini adds moisture and tenderness to the muffins, so keeping that water content helps keep them soft and delicious.

Is vegan feta necessary?

It’s optional but highly recommended if you want that creamy, salty contrast. If you don’t have vegan feta, feel free to omit it or substitute with a little nutritional yeast for a cheesy note.

Can I make these muffins gluten-free?

Yes! Swap the all-purpose flour for your favorite gluten-free flour blend. Just be sure it includes xanthan gum or another binder to keep the muffins from falling apart.

How long do these muffins stay fresh?

Stored properly in an airtight container, these muffins stay fresh at room temperature for about 3 days. They also freeze well for longer storage without losing flavor or texture.

Final Thoughts

There’s something truly special about this Savoury Vegan Zucchini Muffins Recipe — it’s like a warm hug in muffin form that’s packed with wholesome ingredients and bold flavors. I hope you give this recipe a try soon because it’s an easy, crowd-pleasing way to enjoy veggies at any time of day. Happy baking and even happier snacking!