These light fluffy vegan zucchini muffins are perfect for dessert, brunch, or even an afternoon snack! Each bite is a perfect blend of spiced cinnamon and nutmeg, moist zucchini, and a hint of sweetness that lingers on the tongue. The tender crumb melts in your mouth, making it delicious served on its own, as well as in addition to a hot cup of coffee or tea. Enjoy the comfort and satisfaction with each delectable bite of zucchini muffin!
1 ½cupsshredded zucchinitightly packed (about 2-3 medium sized zucchini)
1cupgranulated sugar
¾cupplant-based milk
¼cupcanola oil
1teaspoonvanilla 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
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.