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January 17, 2018 by Fran Costigan 25 Comments

Zucchini Cornbread Muffins from The Simply Vegan Cookbook by Dustin Harder

Zucchini Cornbread Muffins from The Simply Vegan Cookbook by Dustin HarderI met Dustin Harder years ago when I was teaching at New York City’s Natural Gourmet Institute and he was a student in the Pro Chef Program. His enthusiasm and sense of humor were simply contagious. In short, this was a guy everyone wanted to hang with. If you haven’t met Dustin in person, you may know him via The Vegan Roadie show. I had too much fun one afternoon filming an early episode of the show with Dustin. I remember his jokes and my learning to say KALED IT!! Dustin’s travels with The Vegan Roadie was the inspiration for his inaugural cookbook, The Simply Vegan Cookbook. One lucky winner will win a copy, so be sure to enter the giveway at the end of this post.

I’ll see Dustin next at the Super Philly Chili Bowl II: Best Vegan Chili in the City (of Brotherly and Sisterly Love) in my new city of Philadelphia. He’ll be the emcee of the event. I’m going to ask him to sign my copy of The Simply Vegan Cookbook!

This is not one of the vegan cookbooks that require specialty ingredients that leaves you thinking meh. The Simply Vegan Cookbook takes vegan cooking to a super tasty level with easy, delicious and fun to make recipes. With The Vegan Roadie, Dustin has traveled over 110,000 miles, and visited nearly every grocery store along the way, in his quest to discover which vegan foods are (and which are not) easily accessible. He took this into account when planning the book. His mission – to provide healthful, balanced vegan meals using easy-to-find and affordable vegan ingredients – has been met!

From greens and beans to grains and mains, The Simply Vegan Cookbook is a very comprehensive vegan cookbook.

The book offers:

  • 150 recipes, each with two variations, resulting in a total of 450 recipes
  • No more than 30 minutes of active time prep time is needed per recipe
  • Cooking tutorials will improve your skills as you learn to make vegan staples

The Simply Vegan Cookbook gives home cooks vegan recipes that save time, money, and as Dustin says, your sanity.

The Simply Vegan Cookbook by Dustin Harder

Zucchini Cornbread Muffins from The Simply Vegan Cookbook by Dustin Harder
4 from 1 vote
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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

Ingredients

  • 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

Instructions

  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.

I have a copy of The Simply Vegan Cookbook for one lucky winner. Follow the instructions below to enter. U.S. residents only, please. Contest ends at midnight eastern time on January 23rd. Good luck!

a Rafflecopter giveaway

Related

Filed Under: Book Review, Giveaway, Muffins & Breads, Recipes Tagged With: corn bread, corn muffins, Dustin Harder, plant-based, The Simply Vegan Cookbook, The Vegan Roadie, vegan, vegetarian, zucchini, Zucchini Cornbread Muffins

Want to learn to make the best ever vegan desserts? Of course you do! Check out Fran’s Essential Vegan Desserts Course at Rouxbe.

Rouxbe is recognized by the American Culinary Federation Education Foundation as a quality program.

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Comments

  1. AvatarSusan says

    January 17, 2018 at 3:11 pm

    Rice, beans, veggies and salsa!

    Reply
    • Fran CostiganFran Costigan says

      January 17, 2018 at 10:40 pm

      Pretty much every week for me. I just had a plate of those items, plus guac and nut cheese at a restaurant in Scottsdale. Yum.

      Reply
  2. AvatarKathey says

    January 17, 2018 at 7:37 pm

    My favorite “go to” simple meal is a roasted vegetable sub sandwich. You can use whatever veggies on hand with different flavor profiles. Always different, always tasty. And simple as can be.

    Reply
    • Fran CostiganFran Costigan says

      January 17, 2018 at 10:38 pm

      Kathey, I’m with you!

      Reply
  3. AvatarKaren D says

    January 18, 2018 at 12:14 pm

    Veggie burger, fries, and a salad is my quick and easy go-to.

    Reply
    • Fran CostiganFran Costigan says

      January 18, 2018 at 12:16 pm

      Your easy sounds delicious and satisfying, Karen!

      Reply
  4. AvatarLydia Claire says

    January 18, 2018 at 1:51 pm

    Do you mean you have a copy of Simply Vegan Cookbook instead of the Easy Vegan Cookbook? It’s the last sentence above the giveaway. =)

    Reply
    • Fran CostiganFran Costigan says

      January 21, 2018 at 1:10 pm

      Thanks! Fixed.

      Reply
  5. AvatarDiane Propson says

    January 19, 2018 at 10:00 am

    Dustin is one of my favorite people to watch on youtube. It has to be fun spending time together.

    Reply
    • Fran CostiganFran Costigan says

      January 21, 2018 at 1:09 pm

      Dustin is very funny- fun!

      Reply
  6. AvatarD.B. says

    January 20, 2018 at 2:33 am

    One pot pasta is my favorite simple meal.

    Reply
  7. AvatarBrandi says

    January 21, 2018 at 11:43 am

    My go-to would have to be penne with a quick sauce made from sautéing halves cherry tomatoes in a combo of olive oil and vegan butter, add in some minced garlic, course sea salt, and any other veggies on hand (love chopped asparagus).

    Reply
    • Fran CostiganFran Costigan says

      January 21, 2018 at 1:09 pm

      That pasta dish really sounds wonderful, and adaptable!

      Reply
  8. AvatarSara Goodman says

    January 21, 2018 at 11:54 am

    Pasta and tomato sauce, I never tire of it 🙂

    Reply
    • Fran CostiganFran Costigan says

      January 21, 2018 at 1:10 pm

      Neither do I!

      Reply
  9. AvatarB SESSION says

    January 22, 2018 at 2:35 am

    Roasted root vegetables (beets, sweet potatoes, carrots, onions) over a baked potato on a bed of mixed greens. Really, roasted root vegetables anytime! Good travel food.

    Reply
    • Fran CostiganFran Costigan says

      January 22, 2018 at 10:06 am

      You had me at roasted root vegetables. What a smart idea for travel! Thank you!

      Reply
  10. AvatarLydia Claire says

    January 22, 2018 at 12:50 pm

    Taco Salad is easy to make and quick too!

    Reply
    • Fran CostiganFran Costigan says

      January 22, 2018 at 9:03 pm

      Taco Salad Tuesdays!

      Reply
  11. Avataralice minx says

    January 23, 2018 at 3:13 am

    Garlic rice.. It’s simple and a good diet food. I tend to eat it a lot when I’m living on my own.

    Reply
    • Fran CostiganFran Costigan says

      January 23, 2018 at 10:01 am

      I like rice of all colors. How do you make yours?

      Reply
  12. AvatarCorrine says

    January 23, 2018 at 4:23 pm

    I find salads to be easy and simple to put together. =)

    Reply
    • Fran CostiganFran Costigan says

      January 23, 2018 at 7:04 pm

      I;m eating a big use what I have salad for dinner!

      Reply
  13. AvatarRebecca says

    July 15, 2022 at 9:56 am

    This was yummy. Could have used some flavoring such as lemon zest or vanilla.

    Reply
    • Fran CostiganFran Costigan says

      July 15, 2022 at 6:55 pm

      I’m glad you like the recipe. Imho, every dessert- savory food too, can use citrus zest.

      Take care and thanks for writing!
      Fran

      Reply

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ENROLL FOR CLASSES


Want to learn to make the best ever vegan desserts? Of course you do! Check out Fran’s Essential Vegan Desserts Course at Rouxbe.

Rouxbe is recognized by the American Culinary Federation Education Foundation as a quality program.

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