Zucchini Cornbread Muffins from The Simply Vegan Cookbook by Dustin Harder

Vegan Zucchini Cornbread Muffins

I love zucchini bread because it is so moist and fluffy and delicious. I also love cornbread because it’s salty and light. What a sweet partnership these two little lovebirds could have—and now they do. I created these muffins so you can bake them up and take them to a potluck or picnic. Or keep them all for yourself.
Course Snack
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yields 12 servings
Author Dustin Harder


  • Nonstick cooking spray
  • 1 cup unsweetened soy or almond milk
  • 1 tablespoon apple cider vinegar
  • 1 cup ground yellow cornmeal
  • 3/4 cup all-purpose flour
  • 1/4 cup organic cane sugar
  • 2 teaspoons baking soda
  • 3/4 teaspoon sea salt
  • 1/4 cup canola oil
  • 3 cups grated green zucchini


  1. Preheat the oven to 400°F. Lightly coat a 12-cup muffin tin with nonstick cooking spray, or place liners in the muffin tin instead.
  2. In a small bowl, whisk together the milk and vinegar.
  3. In a large bowl, whisk together the cornmeal, our, sugar, baking soda, and salt. Add the milk mixture and canola oil to the dry ingredients and mix until well combined. Fold the zucchini into the batter.
  4. Fill each muffin cup with 1/4 cup batter. Bake for 20 to 22 minutes, until the muffins rise and turn golden on top.

Recipe Notes

Tip: Grate the zucchini in a food processor with a grater attachment, or use the large holes on a hand or box grater.

Recipe from The Simply Vegan Cookbook by Dustin Harder. Reprinted with permission.