Vegan Zucchini Muffins Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Fill Muffin Tin: Spoon the batter evenly into the 12 muffin slots, filling each about 3/4 full for best rise.
- Bake: Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- 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
Find it online: https://servedbynora.com/vegan-zucchini-muffins-recipe/
