Food, Recipes

Vegan Lemon Zucchini Breakfast Muffins


Vegan Lemon & Zucchini Breakfast Muffins

Ah, English summertime. If it’s good, it’s really good. We do garden parties, lots of Pimms, and long walks in the countryside. We get very short days in the winter, so we like to make the most of the long summer days that have the sun shining until 10 pm by eating and drinking well with friends until the sun goes down.

The vegetable gardens are overflowing with produce at the moment. Beetroot, spinach, kale, and zucchini are just some of the seasonal beauties. One of my favorite ways of using up zucchini (or courgette as it is known here in the UK) is to bake with them. This recipe for lemon & zucchini breakfast muffins is my summer go-to for breakfast or a mid-morning snack. Moist, delicious, and light; everything you want from a summer garden-glut cake. You can definitely make these zucchini breakfast muffins more of a dessert-style muffin by omitting the seeds and adding a vegan cream cheese frosting, but I like them on the healthier side most of the time. If you’ve got a free weekend coming up, pack a picnic and include these to please adults and kids alike. Or, make them on a lazy Sunday to enjoy as a mid-morning pick-me-up when you’re stuck at your desk in need of salvation. Easy to make and deliciously satisfying–what are you waiting for?!

Vegan Lemon Zucchini Breakfast Muffins


Prep Time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Yield: 12 Muffins
  • 2 tablespoons chia deeds
  • 6-7 tablespoons water
  • 1/2 cup vegetable oil (canola, sunflower, etc.)
  • 1 cup muscovado sugar
  • 2 medium zucchini
  • 1 1/2 cup wholemeal (whole wheat) flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 lemon, juiced
  • zest of 1 lemon
  • 1/4 cup sunflower seeds
  • 2 tablespoons non-dairy milk


1. Preheat oven to 360°F/180°C and line a muffin tin with 12 muffin cups.

2. Prepare your chia “eggs” by putting your chia seeds in a large bowl and adding the water. Leave to become gelatinous for 5-10 minutes.

3. Add vegetable oil and sugar to chia “eggs” and whisk until combined.

4. Sift in flour, baking powder, and baking soda.

5. Add in almond milk, lemon juice, and zest to loosen batter.

6. Fold in zucchini and sunflower seeds and distribute evenly between the 12 muffin cases.

7. Bake for 25 minutes until inserted skewer comes out clean and top is golden.

These lemon zucchini breakfast muffins are best enjoyed fresh but will keep happily in an airtight container for 3-4 days.

Also by Kat: Three Mushroom Pesto Linguine

Related: Vegan Orange Currant Muffins

Gluten-Free & Vegan Blueberry Scones

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Photos: Kat Kennedy

Kat Kennedy
Kat Kennedy is an explorative writer and advocate for sustainable living. She's a proud 'third culture kid' who is passionate about houseplants, vegan baking and outdoor adventures. You can read more of her articles on her blog, Sphynx Kennedy, or keep up with her on Instagram @sphynxkennedy.
  • Laura Montgomery

    Can you make these with gluten free flour?

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