Vegan Zucchini Muffins

Tall-domed, tender-crumbed, and quietly packed with vegetables—these vegan zucchini muffins strike that perfect muffin balance. Light and fluffy on the inside, golden and gently spiced on the outside, they’re made with simple pantry ingredients and just the right amount of zucchini to keep things moist without tipping into soggy. Just shred, squeeze, stir, scoop, and bake.

The result is a batch of muffins that feel homemade in the best way: soft, warm, and endlessly adaptable. Fold in chocolate chips, toasted walnuts, or dried fruit. Toast them the next morning, freeze them for later, or serve them as-is with a fun boba coffee or matcha latte. These are the kind of muffins that quietly disappear—one golden bite at a time.

Why You’ll Love These Vegan Zucchini Muffins

These vegan zucchini muffins check all the right boxes—light, moist, warmly spiced, and surprisingly flexible. Whether baked for weekend meal prep, packed into lunchboxes, or eaten over the sink in your pajamas, they deliver comfort and practicality in equal measure. Here’s what makes them stand out:

• Moist, Fluffy, and Just Sweet Enough: The zucchini adds subtle sweetness and natural moisture, creating a soft, tender crumb without weighing things down.
• Two-Bowl, No-Fuss Method: Just a simple stir-together batter that comes together with 15 minutes of prep, and bakes up in just 30 minutes.
• Warm, Cozy Flavor: Cinnamon and nutmeg give these muffins that familiar, spiced-bakery aroma—perfect for morning coffee or an afternoon reset.
• Customizable and Freezer-Friendly: They hold up beautifully to chocolate chips, toasted nuts, dried fruit, or even a crumble topping. Batch-bake and freeze for a quick grab-and-go option all week long.
• Kid-Approved, Grown-Up-Worthy: Soft enough for toddlers, just-sweet-enough for adults, and low-key packed with vegetables—these muffins win on all fronts.

Key Ingredients

This recipe keeps it simple—just a few pantry staples, plus zucchini, working together to create a soft, spiced crumb with a golden top and moist interior. Each ingredient serves a purpose, and the result is a batch of vegan zucchini muffins that bake up tender, reliable, and endlessly adaptable. Here’s what you’ll need:

• All-Purpose Flour: The backbone of the batter. It creates structure while allowing the crumb to stay soft and sliceable, not dense or gummy.
• Baking Powder & Baking Soda: The rise-and-lift duo. Baking soda activates with the acidity in the batter to create lightness, while baking powder gives the muffins their signature dome.
• Cinnamon & Nutmeg: These warm spices bring cozy, bakery-style flavor to every bite. Just enough to complement the zucchini without overpowering it.
• Zucchini: A mild summer squash with a high water content, zucchini is the secret to a soft, moist crumb in these muffins. Once grated and squeezed, it adds structure, subtle sweetness, and natural hydration.
• Granulated Sugar: Balances the flavor and encourages a golden, lightly crisp top. The amount is just right to keep the muffins snackable, not overly sweet.
• Plant-Based Milk: Adds moisture and helps bind the ingredients together. Any unsweetened non-dairy milk works here—almond, oat, soy, or whatever’s on hand.
• Neutral Oil: Canola, sunflower, or vegetable oil keeps the crumb moist and light. It also gives the muffins a soft interior that holds up well to freezing and reheating.
• Vanilla Extract: Rounds everything out with gentle sweetness and aroma. A small splash goes a long way in baked goods like this.

How To Make

These vegan zucchini muffins come together using two bowls, bake up in 30 minutes, and cool into the kind of muffin that actually holds its texture and flavor for days. After shredding, squeeze out the extra moisture using a clean kitchen towel. Then stir, scoop, and bake. For the full recipe details, scroll to the end of the post!

Step 1: Preheat the Oven and Line the Pan – Start by preheating your oven to 350°F. Line a 12-cup muffin tin with paper or silicone liners.

Step 2: Mix the Dry Ingredients – In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt. This ensures the leavening and spices are evenly distributed before the wet ingredients are added.

Step 3: Shred the Zucchini – Using a food processor or box grater, shred the zucchini and measure it tightly packed. Then squeeze out any excess moisture using a clean kitchen towel or paper towels—this helps prevent soggy muffins and ensures an even bake.

Tips for Baking Perfect Vegan Zucchini Muffins

These muffins are easy to make, but a few small details can make a big difference in texture, flavor, and rise. Here’s how to get the best results every time:

• Grate and Squeeze: After shredding the zucchini, use a clean kitchen towel or paper towels to press out excess liquid. This keeps the batter from turning soggy and helps the muffins bake evenly.
• Measure Flour Carefully: Spoon the flour into your measuring cup and level it off with a knife. Scooping straight from the bag can compact the flour and lead to dense muffins.
• Mix Gently: Once the wet and dry ingredients are combined, stir just until the batter comes together. Overmixing activates the gluten and leads to a tougher crumb.
• Bake Until Golden and Set: Start checking around the 28-minute mark. The tops should be domed and lightly golden, and a toothpick inserted in the center should come out clean.
• Cool Before Storing: Let the muffins cool completely before transferring them to a container. Trapping steam while they’re still warm can make the tops turn sticky.

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