Vegan Zucchini Muffins Recipe

Introduction

These vegan zucchini muffins are moist, flavorful, and perfect for a healthy snack or breakfast. Packed with shredded zucchini and warm spices, they offer a delicious way to enjoy a plant-based treat that everyone will love.

Ingredients

• 2 ⅓ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 ½ teaspoons cinnamon
• ½ teaspoon salt
• ¼ teaspoon nutmeg
• 1 ½ cups shredded zucchini, tightly packed (about 2-3 medium sized zucchini)
• 1 cup granulated sugar
• ¾ cup plant-based milk
• ¼ cup canola oil
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat the oven to 350 degrees F and line a muffin tin with paper liners.
2. Step 2: In a large mixing bowl, combine the flour, baking soda, baking powder, cinnamon, salt, and nutmeg.
3. Step 3: Shred the zucchini and squeeze out any excess liquid using your hands or by pressing between kitchen towels or paper towels.
4. Step 4: In a medium bowl, mix the shredded zucchini with sugar, canola oil, plant-based milk, and vanilla extract until well combined.
5. Step 5: Once the oven is preheated, add the wet ingredients to the dry ingredients and mix until just combined.
6. Step 6: Spoon the batter evenly into the 12 muffin slots.
7. Step 7: Bake for 30 minutes or until a toothpick inserted into the center of a muffin comes out clean.
8. Step 8: Remove from the oven and allow the muffins to cool before serving.

Tips & Variations

• To prevent soggy muffins, be sure to squeeze out as much moisture as possible from the shredded zucchini.
• Swap canola oil with melted coconut oil for a subtle tropical flavor.
• Add chopped nuts or vegan chocolate chips to the batter for extra texture and sweetness.
• Use gluten-free flour blend if you want to make these muffins gluten-free.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To reheat, warm in the microwave for 15-20 seconds or enjoy them cold—they taste great either way.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these zucchini muffins?

Yes, these muffins freeze well. Wrap them individually in plastic wrap or place in a freezer-safe container, and freeze for up to 3 months. Thaw at room temperature or warm in the microwave before eating.

What type of plant-based milk works best?

Any unsweetened plant-based milk like almond, soy, oat, or cashew milk works well in this recipe. Choose your favorite based on taste and availability.

Vegan Zucchini Muffins Recipe

Print Recipe

★★★★★

4.5 from 603 reviews

These Vegan Zucchini Muffins are moist, flavorful, and perfectly spiced with cinnamon and nutmeg. Made without any eggs or dairy, they’re a delightful plant-based treat featuring shredded zucchini for added moisture and nutrition. Ideal for breakfast, snacks, or dessert, these muffins are easy to make and ready in just over 40 minutes.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 12 muffins 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 ⅓ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 ½ teaspoons cinnamon
• ½ teaspoon salt
• ¼ teaspoon nutmeg

Wet Ingredients

• 1 ½ cups shredded zucchini, tightly packed (about 2–3 medium sized zucchini)
• 1 cup granulated sugar
• ¾ cup plant-based milk (such as almond, soy, or oat milk)
• ¼ cup canola oil
• 1 teaspoon vanilla extract

Instructions

1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to prevent sticking and ease cleanup.
2. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, baking soda, baking powder, cinnamon, salt, and nutmeg. Whisk these together until evenly distributed.
3. Prepare Zucchini: Shred the zucchini using a grater, then squeeze out excess moisture with your hands or between kitchen towels or paper towels to avoid soggy muffins.
4. Combine Wet Ingredients: In a medium bowl, mix together the shredded zucchini, granulated sugar, canola oil, plant-based milk, and vanilla extract until well combined.
5. Mix Wet and Dry Ingredients: Add the wet ingredients to the dry ingredients and gently stir just until combined. Avoid overmixing to keep muffins tender.
6. Fill Muffin Tin: Spoon the batter evenly into the 12 muffin slots, filling each about 3/4 full for best rise.
7. Bake: Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center of a muffin comes out clean.
8. Cool: Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely for best texture.

Notes

• To prevent soggy muffins, it’s important to squeeze excess moisture from shredded zucchini.
• Feel free to swap canola oil with any neutral-flavored oil like vegetable or avocado oil.
• These muffins store well at room temperature for 2 days or in the refrigerator for up to a week.
• For added texture and flavor, consider folding in ½ cup chopped nuts or vegan chocolate chips.
• Use fresh zucchini for the best moisture and flavor; avoid using frozen zucchini as it tends to be too watery.

Keywords: Vegan zucchini muffins, plant-based muffins, healthy zucchini recipe, dairy-free muffins, egg-free muffins