Savory Breakfast Zucchini Muffins Recipe

Savory Breakfast Zucchini Muffins | Plantsy Vegan Recipes

June zucchini is one of those ingredients that quietly does a lot of work. It keeps these delicious muffins soft, adds a little garden-fresh flavor, and makes them just right for a morning bite, snack boxes, or a simple farmers market lunch plate. This light and savory breakfast muffin recipe is made with olive oil, parsley, garlic and a touch of nutritional yeast for depth.

Yield: 10 to 12 muffins | Prep Time: 15 minutes | Cook Time: 20 to 24 minutes

Ingredients

• 1 ½ cups grated zucchini, lightly packed

• 1 ¾ cups all-purpose flour

• ¼ cup nutritional yeast

• 1 tbsp. baking powder

• ½ tsp. baking soda

• ¾ tsp. sea salt

• ½ tsp. black pepper

• ½ tsp. garlic powder

• ¼ tsp. onion powder

• ¾ cup unsweetened plain plant milk

• ¼ cup olive oil

• 1 tbsp. apple cider vinegar

• 1 tbsp. maple syrup

• 2 tbsp. finely chopped fresh parsley, plus more for serving

• 1 tbsp. finely chopped fresh chives, optional

For Serving

• Fresh parsley

• Vegan butter

• Tomato slices

• A simple green salad

Directions

1. Preheat the oven to 375°F. Lightly grease a 12-cup muffin pan or mini bundt-style muffin pan.

2. Place the grated zucchini in a clean kitchen towel and gently squeeze out some of the excess moisture. The zucchini should still feel damp, but not watery.

3. In a large bowl, whisk together the flour, nutritional yeast, baking powder, baking soda, sea salt, black pepper, garlic powder, and onion powder.

4. In a separate bowl, whisk together the plant milk, olive oil, apple cider vinegar, and maple syrup.

5. Pour the wet ingredients into the dry ingredients and stir just until combined.

6. Fold in the grated zucchini, parsley, and chives, if using. The batter will be thick.

7. Divide the batter among the prepared muffin cups, filling each about three-quarters full.

8. Bake for 20 to 24 minutes, or until the muffins are golden around the edges and a toothpick inserted into the center comes out clean.

9. Let the muffins cool in the pan for 5 minutes, then transfer them to a rack. Serve warm or at room temperature with fresh parsley, vegan butter, tomato slices, or a simple green salad.

Make It Yours

• For a more classic breakfast-style zucchini muffin, reduce the salt to ½ tsp., omit the garlic powder, onion powder, parsley, and chives, and add 1 tsp. cinnamon, ¼ cup coconut sugar, and ½ cup chopped walnuts.

• For a stronger savory version, add a pinch of smoked paprika or a few tablespoons of finely chopped sun-dried tomatoes.

Pairs Well With

Serve with fresh fruit for breakfast, a bowl of tomato soup for lunch, or a farmers market salad with cucumbers, greens, and a lemony dressing.