Broccoli Zucchini Pumpkin Muffins

Left over veggies work really well with this recipe or start from scratch. These savoury muffins are great for kids school lunchboxes, after school snacks and over the weekend we pop them in the oven and the house smells amazing.

We had a left over roasted veggies so I bundled them into the batter however you can shred, dice, chop and grate fresh seasonal veggies of your choice. You are the creator after all.

Broccoli is a great source of vitamins K and C, a good source of folate (folic acid) and also provides potassium, fiber. Vitamin C – builds collagen, which forms body tissue and bone, and helps cuts and wounds heal. Vitamin C is a powerful antioxidant and protects the body from damaging free radicals.

Zucchinis are a good source of vitamins A, C and K (important for helping your blood to clot). They also contain minerals such as potassium (which helps to regulate blood pressure) and manganese (involved in the regulation of brain and nerve function). Zucchini contains dietary fibre, which is important for a healthy bowel. Energy – 100 g of green-skinned zucchini supplies 60 kJ (80 kJ for golden-skinned).

Broccoli Zucchini Pumpkin Muffins


  • 2 cups plain flour sifted
  • 1 tsp baking soda
  • 3 tsp baking powder
  • 2 tsp sugar (optional)
  • 1 tsp sea salt
  • 1 cup soy milk
  • ½ cup sunflower oil
  • 1 tbsp organic apple cider vinegar
  • 1 medium sized zucchini grated and liquid squeezed out
  • ½  small pumpkin & broccoli sliced in chunks
  • ½ cup grated vegan cheddar cheese
  • 1 generous handful of fresh dill finely chopped
  • handful sunflower or pumpkin seeds


  • Preheat the oven to 200° C.
  • In a large mixing bowl, add all the dry ingredients together and stir to combine.
  • Make a small well in the dry ingredients, and add the soy milk, sunflower oil, and apple cider vinegar. Stir until all the ingredients are well combined and sticky in texture. Fold through the zucchini, pumpkin, grated cheese and dill.
  • Divide the muffin mixture evenly across the muffin tray cups and sprinkle each muffin with either sunflower or pumpkin seeds. Bake for 20 minutes, or until a skewer can be inserted into the centre of a muffin and be removed without any residue.
  • One finished, remove the muffin tray from the oven and allow to cool for 5 minutes before transferring the muffins to a cooling rack. Bon Appétite
Calories: 213kcal | Carbohydrates: 20.6g | Protein: 5g | Fat: 12.6g | Saturated Fat: 2.2g | Cholesterol: 5mg | Sodium: 310mg | Potassium: 278mg | Fiber: 1.3g | Sugar: 2.4g | Calcium: 80mg | Iron: 1.8mg


Nutrition: The information shown is an estimate provided by an online nutrition calculator. Although I attempt to provide accurate nutritional information, these figures should be considered as estimates and do not replace or substitute a professional nutritionist’s advice.  

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