If you’re in search of a delightful and healthy breakfast or treat, these easy Vegan Zucchini Muffins are a wonderful choice. With a recipe that’s both easy to follow and delicious, these muffins are soft and moist.
Soft, Cozy, and Perfect Zucchini Muffins
These muffins are ideal for breakfast, brunch, a midday snack, or even a light dessert, making them a versatile addition to any meal plan. You’ll want to make a lot as they go fast for daily breakfasts, food-on-the-go, lunchbox treats, meal prep, or for picnics and gatherings.
Nutritious and Easy to Make
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. There is no need for eggs or dairy, just wholesome ingredients that come together effortlessly. 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.
About This Recipe
Recipe Notes
- Finely grate the zucchini for the best soft and even texture throughout the muffins.
- Blot dry excess moisture from the zucchini if it seems especially watery.
- Avoid overmixing the batter to keep the muffins light and tender.
- Chopped walnuts or pecans add a delicious bit of crunch and pair well with the warm spices.
- For a sweeter bakery-style muffin, sprinkle the tops lightly with coarse sugar before baking.
- Mini chocolate chips can be added for a more dessert-style zucchini muffin variation.
- 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.
- The muffins freeze well, making them great for meal prep and quick breakfasts
How to Serve Vegan Zucchini Muffins
These Vegan Zucchini Muffins are easy to serve for breakfast, brunch, snacks, or light summer or fall gatherings. Their soft texture and warm cinnamon flavor pair well with both sweet and simple spreads
Serve them:
- Warm with vegan butter or apple butter
- With almond butter or peanut butter
- Alongside fresh fruit or a fruit salad
- With warm drinks (herbal tea), or cold drinks (smoothies)
- As part of a brunch spread with smoothies and fresh juices
- Packed into lunchboxes or picnic baskets
- With a drizzle of maple syrup or a light glaze for a sweeter treat
- Alongside yogurt and berries for an easy breakfast plate
They also work well for:
- Summer brunches
- Meal prep breakfasts
- Afternoon snacks
- Back-to-school baking
- Road trips and grab-and-go breakfasts
- Casual weekend baking and entertaining
Recipe FAQs
Do I need to peel the zucchini?
No, you don’t need to peel it. The skin is soft and adds extra nutrients.
Can I add nuts or chocolate chips?
Absolutely! Add-ins like nuts, raisins, or chocolate chips work great in this recipe.
Can I make mini muffins with this recipe?
Yes! Just reduce the baking time for mini muffins.
Planning Ahead Tips
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Vegan Zucchini Muffins
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon ground flaxsseed (for flax egg)
- 3 tablespoons hot water (for flax egg)
- 1 cup finely grated zucchini (packed)
- 1/4 cup plant-based milk (coconut, soy, almond)
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 tablespoon apple cider vinegar
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2/3 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 set aside.
- In small glass or bowl, mix ground flax seed with 2 1/2 tablespoons of water to make flax-egg. Set aside.
- In a large mixing bowl, combine wet ingredients: flax egg, vegetable oil, plant-based milk, apple cider vinegar, and vanilla extract. Then add in zucchini. Stir until well blended.
- In a separate bowl, whisk together all the dry ingredients: flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Slowly add the dry ingredients to the wet mixture and stir until just combined. If desired, gently fold in added chopped nuts.
- 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!
Note from the Editor
Making zucchini muffins and zucchini bread is one of my favorite ways to use the abundance of zucchini that I get from the garden. Not only does it taste great, but it’s a way that zucchini can be easily frozen in a recipe with little texture or taste change. Zucchini by itself does not freeze well, so this is a great alternative.
