Vegan Zucchini, Basil, “Cheese” Muffins

Looking for yet another way to use up some extra zucchini or basil? These tasty bits should do the trick. I prefer something savory as a snack or for breakfast and they certainly hit the spot last, this morning, and possibly many more times today. They’re so irresistibly yummy Mauro and I just can’t stop noshing on these buggers.

I doubled the recipe when I made them last night and got 6 cupcake sized muffins and 2 loaves. I froze one of the loaves for future noshing and to resist temptation of eating it all at once. I hope you enjoy them as much as we are.

Vegan Zucchini, Basil, “Cheese” Muffins

Ingredients

2 1/2 cups organic unbleached all-purpose flour
1 Tbsp sugar
2 tsp salt
1 Tbsp baking powder
3 tsp egg replacer (plus 4 Tbsp of warm water to whisk it with)
3/4 cup non-dairy milk of your choice
1/3 cup unsweetened applesauce
1/3 cup extra virgin olive oil
2 Tbsp homemade vegan pesto (fresh basil leaves and olive oil blended in a food processor)
2 cups grated zucchini (1 medium zucchini)
1/2 cup grated vegan cheese (preferably a brand that melts), mozzarella or cheddar flavor
1/4 cup grated vegan cheese for topping muffins/loaves

Directions

  1. Preheat the oven to 425°F. Prep muffin tins or loaf pans with cooking/baking spray or cupcake/muffin liners. Note: Muffins yield the best results.
  2. Whisk the egg replacer with warm water until it’s frothy. Let it sit for a few minutes to thicken up.
  3. Combine the egg replacer, non-dairy milk, apple sauce, oil and pesto in a bowl.
  4. In a separate bowl, combine all the dry ingredients: flour, sugar, salt and baking powder.
  5. Combine to the liquid blend with the dry ingredients and mix gently.
  6. Once the liquid and dry ingredients are fully incorporated, add the grated zucchini and 1/2 cup of “cheese”.
  7. Fill the cupcake/muffin or loaf pans half full. Sprinkle the remaining 1/4 cup of “cheese” evenly over each pan.
  8. Bake cupcake/muffins for 15-20 minutes and loaf pans for 40 minutes, until the tops and “cheese” are golden brown, or when a toothpick inserted in the center comes out clean.

About Lydia Grossov


Lydia has been a passionate cook since she was 13 years old, a vegetarian/now vegan for a over 21 years, a graphic designer for over 18.... read her full bio or send her a message here.

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