If you’re in search of a delightful and healthy breakfast or treat, these Vegan Zucchini Muffins are a wonderful choice. With a recipe that’s both easy to follow and delicious, these muffins bring the best of vegan baking right to your kitchen. They’re ideal for breakfast, a midday snack, or even a light dessert, making them a versatile addition to any meal plan.
These zucchini muffins are not just tasty but also offer a great way to sneak more veggies into your diet. The beauty of this recipe lies in its simplicity—no need for eggs or dairy, just wholesome ingredients that come together effortlessly. They’re easy to make, freeze well, and can be enjoyed fresh out of the oven or thawed from the freezer. With a texture that’s moist and fluffy, these muffins are tasty!. So, grab your ingredients and get ready to enjoy a batch of muffins that are not only good for you but also incredibly delicious.
What you’ll love about this recipe:
- Moist and tender.
- Simple to make.
- Kid-friendly and family-friendly.
- Freezer-friendly.
- Perfect for any time of
Frequently Asked Questions
Can I use gluten-free flour?
Yes, simply substitute with a gluten-free flour blend for a gluten-free option.
Do I need to peel the zucchini?
No, you don’t need to peel it. The skin is soft and adds extra nutrients.
How do I store the muffins?
Store them in an airtight container at room temperature for 2-3 days or in the fridge for up to a week.
Can I freeze these muffins?
Yes! Freeze the muffins for up to 3 months. Thaw at room temperature or warm in the microwave.
Can I add nuts or chocolate chips?
Absolutely! Add-ins like nuts, raisins, or chocolate chips work great in this recipe.
How do I avoid soggy muffins?
Make sure to squeeze out excess moisture from the zucchini before adding it to the batter.
Can I use coconut oil instead of vegetable oil?
Yes, melted coconut oil works perfectly as a substitute.
Can I use maple syrup or agave instead of sugar?
You can, but it will change the texture. Reduce the other liquid slightly to compensate.
How do I prevent muffins from sticking to the liners?
Use high-quality muffin liners or grease the pan lightly to prevent sticking.
Can I make mini muffins with this recipe?
Yes! Just reduce the baking time to 10-12 minutes for mini muffins.
Can I make the batter ahead of time?
It’s best to bake the batter right away.
Can I substitute the applesauce?
Yes, mashed bananas or pumpkin puree can be used in place of applesauce.
Cooking Tips:
- Squeeze the zucchini: Be sure to squeeze out excess moisture from the grated zucchini to prevent soggy muffins.
- Don’t overmix: Stir the batter until just combined to keep the muffins light and fluffy.
- Use ripe bananas: If you substitute applesauce with bananas, use ripe ones for extra natural sweetness.
- Measure flour correctly: Spoon the flour into your measuring cup and level it off to avoid dense muffins.
- Add mix-ins last: Fold in nuts, raisins, or chocolate chips at the very end to evenly distribute them without overmixing.
- Check doneness early: Every oven is different, so start checking muffins a few minutes before the suggested bake time.
- Let cool properly: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely for the best texture.
Serve with:
- Fruit Salad
- Vegan butter or spread
- Smoothies
- Vegan yogurt
- Almond butter
Make-ahead and Storage Tips
- Make-ahead: You can prepare the batter up to 12 hours in advance. Store the wet and dry ingredients separately, and combine them just before baking.
- Room temperature storage: Store the muffins in an airtight container at room temperature for 2-3 days. Place a paper towel in the container to absorb any moisture.
- Refrigeration: Keep the muffins in the fridge for up to a week. Let them come to room temperature or reheat them before eating for the best texture.
- Freezing: These muffins freeze well! Wrap each muffin in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature or microwave for 20-30 seconds before serving.
- Reheat for freshness: To enjoy that just-baked taste, reheat muffins in the oven at 350°F for 5-7 minutes or in the microwave for a few seconds.
More Muffin Recipes
Vegan Zucchini Muffins
Ingredients
- 1 ½ cups grated zucchini with moisture squeezed out
- 2 cups all-purpose flour (or a gluten-free flour blend)
- ½ cup brown sugar
- ½ cup granulated sugar
- ½ cup vegetable oil (or melted coconut oil)
- ¼ cup unsweetened applesauce
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon apple cider vinegar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ⅔ cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
- Grate the zucchini and squeeze out any excess moisture using a clean kitchen towel or paper towels. Set aside.
- In a large mixing bowl, combine the brown sugar, granulated sugar, vegetable oil, applesauce, and vanilla extract. Stir until well blended.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Slowly add the dry ingredients to the wet mixture and stir until just combined. Fold in the grated zucchini and, if desired, add chopped walnuts or chocolate chips.
- Fill the muffin cups about 3/4 full with the batter.
- Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or store for later!
