Vegan Zucchini Muffins
Looking for a tasty way to sneak in some veggies? Vegan zucchini muffins are the perfect solution! These moist, flavorful treats are a hit with both kids and adults alike, offering a delicious twist on traditional muffins.
If you’re new to making muffins using zucchini, no problem! We’ll tell you everything you need to know about making zucchini muffins at home. From essential ingredients to helpful tips, you’ll be whipping up a batch of these irresistible muffins in no time!
Also, if you adore having muffins on-hand, make sure to try out these all-time favorite easy Vegan Blueberry Muffins, mouthwatering Vegan Banana Muffins with Crumb Topping, and sweet and spicy Vegan Pumpkin Chocolate Chip Muffins.
Let’s get started together—we’re muffin without you!
Table of Contents
Why These Easy Zucchini Muffins are So Awesome
Discover the magic behind these vegan zucchini muffins! From their moist texture to their delightful flavor, these treats are sure to impress. Here’s why these muffins stand out from the rest!
- Absolutely Delicious: Zucchini adds a moist, slightly sweet taste to the muffins.
- Oh-So-Healthy: They’re a great way to sneak in some veggies, perfect for picky eaters.
- Super Versatile Snack: Enjoy them for breakfast, as a snack, or even as a dessert!
- Easy as Pie: Simple recipe with basic ingredients found in most kitchens.
- Freeze Fantastically: Make a big batch and freeze for later, ideal for grab-and-go.
- Mouthwatering Mix-Ins: Add nuts, seeds, vegan chocolate chips, freeze dried fruit, or other yummy ingredients that tickle your fancy.
Key Ingredients
Let’s learn about the ingredients that make zucchini muffins taste so good! If this recipe becomes a favorite, check out this Vegan Chocolate Zucchini Bread. You’ll love it! Here’s what goes into these tasty treats to make them just right:
- Zucchini: Shredded zucchini adds moisture and a subtle, sweet flavor to the muffins.
- Plant-Based Milk: Using a dairy-free milk binds the ingredients together and adds moisture. Feel free to use any type that you like. Plant-based milks with more fat will add richness, while types with more sugar will add more sweetness. Experiment with different kinds and see which one you like best!
- Oil: Adds moisture and richness to the muffins. The best type of oil to use is a neutral or light-flavored oil such as sunflower, vegetable oil, or canola oil.
- Vanilla Extract: This panty staple gives muffins a deliciously sweet and aromatic flavor.
- Spices: Cinnamon and nutmeg lend a warm, spicy flavor the the finished muffins. Think outside the box and swap these spices for ginger, lavender, rosemary, cardamom, or dried lemon (or orange) peel. Yum!
Helpful Tips and Tricks for Making Muffins with Zucchini
Master the art of creative baking with healthy zucchini! These tips and tricks will help you create perfect vegan zucchini muffins every time. You’ll wonder how you ever baked without this nifty, neutral-tasting veggie!
- Grate-ful Muffins: Remember to grate the zucchini finely. This helps it blend into the batter smoothly. You’ll be glad you took the time to do this!
- Squeeze, Please: Use a paper towel (or a clean kitchen cloth) to remove moisture from the grated zucchini. This helps to get the best texture in the finished muffins.
- Appetizing Additions: Enhance the flavor and texture of your muffins with vegan chocolate chips, chopped nuts, seeds, shredded coconut, or fresh or dried fruit.
- Muffin Liner Love: Use muffin liners to prevent sticking and make cleanup easier. Even better, find decorative liners that match your mood, the occasion, or are just plain fun! (These rainbow silicone muffin liners are super cute!)
- Beware of Over-Blending: Stir the batter gently to keep the muffins light and fluffy. If over-mixed, the finished muffins may be tough and more dense.
- Out-of-the-Oven Goodness: Enjoy these muffins fresh from the oven for the best taste and aroma. To keep warm, wrap loosely in aluminum foil with enough space to vent so they don’t get soggy. You can also split and toast the muffins when they’re more than a day old. Perfection!
- Spice It Up: Try adding a dash of nutmeg, cardamom, or ginger for a warm, spicy flavor.
- Maximize Taste with Mini Muffins: Use a mini muffin tin for bite-sized treats, perfect for snacking.
- Create a Cream Cheese Confection: Turn them into dessert by adding a dollop of vegan cream cheese frosting on top.
- Give Them a Sweet Butter Boost: Whip softened vegan butter with a drizzle of vegan honey for a delicious spread.
How To Make Healthy Zucchini Muffins
Creating delicious vegan muffins with zucchini is easier than you think! Follow these simple steps to bake up a batch of moist and flavorful treats. Get ready to enjoy a delightful twist on traditional stodgy muffins!
Prep Ingredients: Grate zucchini and gather flour, sugar, plant-based milk, oil, baking powder, baking soda, cinnamon, salt, and nutmeg.
Mix Dry Ingredients: Combine flour, baking powder, baking powder, cinnamon, salt, nutmeg, and sugar in a bowl.
Mix Wet Ingredients: Whisk plant-based milk, oil, and grated zucchini in a separate bowl.
Combine Mixtures: Stir wet ingredients into dry ingredients until just combined. Remember not to over-mix! Doing this creates muffins with a tough texture.
Bake Muffins: Spoon batter into muffin tin with cupcake liners and bake at 350°F for about 25-30 minutes, or until a toothpick comes out clean.
Recipe FAQs
You sure can! Simply swap out the all-purpose flour for a gluten-free version. We’d had good luck with King Arthur’s Gluten-Free Measure for Measure and Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour.
Place any remaining zucchini muffins in a covered container or bag in the fridge for up to a week. If it may take longer to eat them, store them side by side in a freezer-safe ziploc (or silicone) bag or container. They should last for up to 3 months. To thaw, move the muffin(s) to the fridge overnight. To warm them up, simply toast or bake for a few minutes or microwave for around 30 seconds.
Yes! You can do it two ways—whip up the batter the night before and spoon the batter into the lined muffin tins the next day OR you can bake up a batch and freeze them (once completely cooled) for future use. Either way works well.
You may think that cucumber would be a great substitute, but it actually has too much water content and would mess up the recipe. Instead, try using shredded sweet potato, carrots, butternut, or yellow squash. Even beets would work if you don’t mind the added color or earthy flavor.
Vegan Zucchini Muffins
Equipment
- food processor for shredding zucchini
- Muffin Tin
Ingredients
- 2 ⅓ cups all-purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoons 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 25-30 minutes, or until an inserted toothpick comes out clean. Then remove from the oven and allow to cool.
Notes
- The easiest way to shred zucchini is with a food processor using the shredding attachment blade. Simply remove the interior blending blade, add on the shredding blade, and feed the zucchini through the shoot.
- Sift the baking powder and soda through a strainer to avoid clumps.
- Do not over mix the batter, to avoid tough muffins.
Nutrition
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Leave a Comment
Easy delicious healthy muffins! Great way to eat a vegetable!
I was skeptical at first about zucchini muffins, but they’re soo good! I love the texture and I’ll be adding zucchini to more muffin recipes from now on!
I never thought to make zucchini muffins before — genius!! This is such a great way to use up leftover zucchini too.