Savory Zucchini Muffins | Vegan & Gluten-Free

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These savory zucchini muffins are fluffy, filling, and packed with plant-based protein. The perfect way to sneak some veggies into your day!

These Savory Zucchini Muffins are a filling & protein-packed way to start your day! Plus they’re a great way to use up some of the zucchini you have in your garden.

When I first tested this recipe I was going for some crustless vegan quiches…but the shredded zucchini made these nice and fluffy! So savory muffins it is 😉 Once I took my first bite, I knew I had made the right decision!

savory zucchini muffin cut in half on white plate with fork


ingredients for savory zucchini muffins in small white bowls on marble background

You’ll only need 10 simple ingredients to make these delicious gluten-free muffins:

  • Shredded Zucchini makes these muffins nice and fluffy,
  • Sun-Dried Tomatoes add a nice pop of flavor, as well as some acidity to help balance the dish.
  • Chickpea Flour gives the muffins a protein boost, plus a light & airy texture!
  • Plant-Based Milk, to thin the batter out, and
  • Savory Spices: nutritional yeast, Italian seasoning, garlic powder, sea salt, black pepper, and turmeric come together to make the most delicious savory blend! The turmeric helps to give the muffins a nice golden color, though it is technically optional.


These fluffy, filling muffins are a quick and easy dish you can whip up in no time — only 15 minutes of prep and 30 minutes in the oven. Now that’s my kind of recipe!

savory zucchini muffin batter in greased muffin tin topped with slice of zucchini

  1. Shred the zucchini, then transfer into a cheesecloth and squeeze out any extra liquid.
  2. Add the chickpea flour, nutritional yeast, baking powder, and spices to a large mixing bowl. Whisk well, then add the wet ingredients.
  3. Mix the batter until no clumps remain, then fold in the zucchini and sun-dried tomatoes.
  4. Fill the muffin tins with batter and bake until muffin tops are golden brown.
  5. Remove from muffin tray to let cool, and enjoy!

cooked savory zucchini muffins arranged on white speckled plate

I love to enjoy these savory zucchini muffins first thing in the morning — they’re such a delicious way to start the day, and they make me feel like I’m waking up to a fancy breakfast treat. You can also enjoy these muffins as a savory side or a midday snack!

These muffins will stay fluffy and delicious at room temperature for up to 5 days, or can be frozen for up to 2 months. You can enjoy them as-is, or warm them up in the toaster oven or air fryer for some extra crispy edges.

stack of zucchini muffins on white plate with zucchini in background

If you’re looking for more ways to use zucchini, you’ll also love this Vegan Zucchini Bread, this Vegetable-Stuffed Zucchini, and these Flourless Mango Zucchini Blondies!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂


Savory Zucchini Muffins

These savory zucchini muffins are fluffy, filling, and packed with plant-based protein. The perfect way to sneak some veggies into your day!

  • Author: Caitlin Shoemaker
  • Prep Time: 15 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 45 minutes
  • Yield: 12 Muffins 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan




  1. Prep: Preheat the oven to 350F and grease or line a 12-muffin tin. Shred the zucchini using the large holes on a box grater (see notes for a topping option), then transfer the zucchini to a nut milk bag, cheese cloth, or clean kitchen towel. Use your hands to twist the bag/towel and wring out any extra liquid from the zucchini; set the pressed zucchini aside.
  2. Batter: Add the chickpea flour, nutritional yeast, baking powder, Italian seasoning, garlic powder, salt, black pepper, and turmeric (if using) to a large mixing bowl and whisk well. Form a well in the center of the bowl and pour in the milk, then use a spatula to mix the batter until there are no more clumps. Fold the pressed zucchini and sun-dried tomatoes into the batter, until they are evenly distributed.
  3. Bake: Divide the batter evenly between the muffin tins, then place the tin in the center rack of your baking oven. Bake for 30-32 minutes, until the tops of the muffins have domed and are golden brown. Remove from the oven and transfer each muffin to a baking tray to let cool completely.
  4. Serve as desired; leftovers will keep in the fridge for up to 5 days, or can be frozen for up to two months.


  • Zucchini: if you would like to top each muffin with a slice of zucchini like I did in the photos, use a mandoline to thinly slice 12 pieces of zucchini before shredding.
  • Sun-dried Tomatoes can be found either dehydrated or packed in oil. I used some that were packed in oil; if you are using dehydrated tomatoes, soak them in boiling water for at least 10 minutes before slicing.
  • Other Substitutions: Italian seasoning can be swapped for dried basil if you don’t have any on hand. I have not tested this recipe with any other flour and cannot recommend substitutions.

Keywords: zucchini muffins, healthy zucchini muffins, vegan zucchini muffins, savory zucchini muffins

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. Do you think this would work with Garbanzo fava flour? My mom accidentally bought garbanzo fava flour instead of garbanzo bean flour!

    1. Garbanzo bean flour (aka chickpea flour) is creamy and rich, lending a fantastic texture to baked goods. Fava bean flour has a distinctive earthy flavor, it’s perfect for pizzas and pancakes, batters and bhaji, and is excellent for thickening sauces.

  2. Does the zucchini need to be 382 grams before or after losing the extra liquid? Can’t wait to make these!

      1. Thanks! Made many of your recipes lately. Love that they are all healthy and everything is really delicious as well!
        Your instructions are really clear and your recipes are well tested. Also like the notes about substitutions and such. So thank you!

  3. Loved this! I didn’t have garlic powder, so used some Trader Joes Umami seasoning instead. Great texture, filling, portable an delicious! I prefer it reheated but not doing so is also good.

  4. These were delicious! I’m mostly writing this review to let everyone know that if you’re a dummy like me and forget to squeeze/dry the zucchini, it still works! I baked these for 40 minutes and they turned out perfectly – they somehow managed to rise too, despite the extra moisture!

    I’ve been vegan for over a decade but recently developed a sensitivity to gluten so your blog is a LIFESAVER! thank you so much!!

  5. These were amazing and my whole family including my grandparents loved them! The sun dried tomatoes added amazing flavor! I added some extra salt though since my family does like a lot of flavor in our dishes. But overall amazing, convenient, and super duper easy to make. Love Caitlin’s blog! ????

  6. I have everything but the sundried tomatoes. I’d love to go ahead and make them without, but do you recommend waiting until I can buy some?

    1. The sundried tomato really adds a little bit of extra flavor. You could definitely make them without the tomato but it’s totally worth it to wait if you think you can!

    1. Thank you! I would imagine using them just as a side for lunch, or in place of cornbread during a BBQ dinner.

  7. Look so delicious and is similar to a recipe that I like to make. Is there a substitute for the chilpea flour? I’m afraid that if I use regular flour the muffins will be too rough and definitely not light and fluffy…
    Any idea for help? ????

    I’ve discovered your blog more than five years ago and I love it, it’s always a nice source of inspiration ????

    1. So glad you’ve been enjoying the content for 5+ years! For this recipe we haven’t tested with a flour substitute and feel the chickpea flour is pretty integral, definitely recommend using it if you can as it also lends its flavor!

      1. Made this recipe tonight and it turned out great! We had it with salad on the side and it’s perfect for dinner. Also a great idea to put in a lunch box or for a midday snack.