Vegan Zucchini-Basil Muffins

posted in: Bread, Quick Bread, Recipes | 2


I’m sorry about the lack of posting lately. I’ve been working on some blog stuff in the background and it’s been hard to keep up – I feel like I’ve been pulled in two different directions. I promise you all a new and improved Chez Cayenne soon. I hope you think it’s worth the wait!

These are some quick, savory muffins to have with soup. The basil flavor is really mild in these, meaning they will go with just about anything.  The zucchini and olive oil make these moist and rich.

Vegan Zucchini-Basil Muffins

Cook Time: 20 minutes

Yield: 6 servings

Serving Size: 2 muffins


  • 1/4 cup sun-dried tomatoes, cut into small pieces (about 8 halves)
  • Boiling water
  • 1-1/4 whole wheat pastry flour
  • 2-1/2 teaspoons baking powder
  • 1 tablespoons sugar
  • 1 tablespoon nutritional yeast, optional
  • 1 cup grated zucchini, from about 1/4 pound
  • 2 tablespoons julienned fresh basil leaves
  • 1/4 cup olive oil
  • 3/4 cup almond milk


Place the sun-dried tomato pieces in a small bowl and pour boiling water over the top until they are just covered. Set aside.

Preheat oven to 425 F. Oil a muffin pan that holds 12-muffins. In a medium bowl, stir the flour, baking powder, sugar, and nutritional yeast, if using. Stir in the zucchini, basil, olive oil, and almond milk until the batter is just moistened. Drain the sun-dried tomatoes and add to the batter. Transfer the batter to the muffin pan. Bake for 20 to 25 minutes, until tops are golden and spring back when touched.

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2 Responses

  1. Excellent. I made these tonight to go with fresh tomato soup. We had a lot of red peppers from the garden so I used that instead of dried tomatoes. Very tasty and it was easy to make. 5 stars!

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