Savory Zucchini Muffins

Here’s another tasty way to use up your bounty of zucchinis. These tasty muffins are lovely. They are light and fluffy and have a “cheesy” flavor that comes from the nutritional yeast and the dry mustard. These muffins  make a lovely Sunday morning  or holiday brunch.

Yield: 7 med. large muffins


  • 1½ cups self-rising flour
  • 1/4 cup chives, snipped in small pieces
  • ½ teaspoon salt
  • 1 egg replacement
  • 1 cup zucchini, grated
  • 3/4 cup non-dairy milk (I used almond milk)
  • 1/4 cup vegetable oil
  • 4 tablespoons nutritional yeast
  • 1 teaspoon dry mustard powder


  1. Preheat the oven to 400 F (205°C).
  2. Grease a muffin pan and/or line with paper liners.
  3. Grate the zucchini and place in  a sieve to drain the water off.
  4. Place the self rising flour in  a large mixing bowl.
  5. Add the salt nutritional yeast and dry mustard to the self-rising flour and whisk to mix.
  6. In a smaller mixing bowl, place the non-dairy milk.
  7. Add the egg replacement and mix well.
  8. Add the oil to the non-dairy mixture.
  9. Chop the chives.
  10. Add the chives to the flour mixture and lightly mix.
  11. Add the zucchini to the flour mixture and again lightly mix. This process will dredge the zucchini so that it does not sink to the bottom of the muffins.
  12. Add the wet mixture to the dry and gently stir only to evenly moisten the mixture.
  13. Scoop the batter evenly into the muffin cups and perhaps sprinkle the tops with chives.
  14. Place in the oven to bake for 25 minutes or until lightly golden brown.
  15. When done, remove and enjoy warm.


I made 7 medium large muffins. You can make 12 regular sized from the recipe, or more mini muffins.
Adapted from

6 comments on “Savory Zucchini Muffins

  1. Hi Jeannette,
    Thank you for your comment. I’m glad you enjoyed the muffins. It’s difficult to categorize some things, as each country calls things a bit differently. In some countries even a cookie is called a biscuit so it’s a bit hard to say. As there was “egg” (egg-replacement) in the recipe it qualified more as a muffin than a biscuit or scone. Usually the biscuits and scones use the baking powder and no egg. As long as they are tasty, healthy and vegan :-) then you can call them whatever you’d like :-) It’s a good recipe. We really enjoyed them and were happy to share the recipe with people. I’m glad you liked them.

  2. Just made these and they were yummy & so easy! I replaced 1/2 cup sr flour with wholemeal (& 1/2 tsp baking powder), and didn’t have powdered mustard so used 1 tsp dijon in the wet mix (probably could’ve used a bit more). Also used a bit more liquid – i think the wholemeal flour seems to soak it up more. Will definitely be making these again!

  3. Hi Trish,
    Thank you for your comment, and for sharing your adaptations. They sound yummy. Yes, often I have adapted a recipe using other kinds of mustard’s. And, yes, I have found that the whole wheat flour takes a bit more liquid. I think next time I make these, I will try your adaptations.

  4. Delicious, but I am not adding salt at all, just a teaspoon of vegan bullion powder. I once added all salt required and it was hardly edible, sorry.

  5. Hi Agnes, Thank you for your comment and suggestion. Yes, the salty flavor is a matter of personal taste. It does give a boast to the chees-y flavor, but less is fie also, and the vegetable bouillon would be great as well.Thank you for sharing your ideas.

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