Vegan Zucchini Muffins
Soft, spiced, and sneakily packed with veggies—these vegan zucchini muffins bake up with golden domed tops and a tender, moist crumb. Grated zucchini brings the moisture, cinnamon and nutmeg bring the warmth, and a one-bowl method keeps it all easy. Perfect for breakfast, snacks, or freezing for later—this is the kind of muffin that quietly gets asked for again.
Servings: 12 muffins
Calories: 203kcal
Equipment
- Food Processor for shredding zucchini
- Muffin Tin
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
- Preheat the oven to 350 degrees F. Line a muffin tin with paper liners.
- Mix flour, baking soda, baking powder, cinnamon, salt, and nutmeg in a large mixing bowl.
- Shred the zucchini (see tip below) and squeeze out any excess liquid from the shredded zucchini either by hand or between kitchen towels or paper towels.
- Add the shredded zucchini to a medium mixing bowl with the sugar, oil, plant-based milk, and vanilla extract.
- Once the oven has preheated, mix together the wet and dry ingredients.
- Spoon the batter into the muffin tins, filling 12 slots evenly with the batter.
- Bake the muffins for 30 minutes, or until an inserted toothpick comes out clean. Then remove from the oven and allow to cool.
Notes
- How to Shred Zucchini: Use a box grater or food processor—no need to peel first. After shredding, squeeze out excess moisture using a kitchen towel or paper towels.
- Make Them Gluten-Free: Feel free to use a high-quality 1:1 gluten-free flour blend that includes xanthan gum. Results may vary in texture, so start with a test batch to gauge a good result.
- Add-Ins and Variations: Fold in ½ cup vegan chocolate chips, chopped walnuts, or dried fruit before baking. The base recipe is flexible and easy to customize.
- Freezing Tips: Let muffins cool completely before freezing. Store in an airtight bag or container for up to 2 months and reheat in the oven or toaster for best texture.
Nutrition
Calories: 203kcal | Carbohydrates: 37g | Protein: 3g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 264mg | Potassium: 105mg | Fiber: 1g | Sugar: 18g | Vitamin A: 60IU | Vitamin C: 5mg | Calcium: 59mg | Iron: 1mg