Vegan Zucchini Muffins

Like zucchini bread you can eat with your hand, these vegan zucchini muffins are the ultimate summer picnic snack. You can have a batch ready in 45 minutes, with just one bowl to clean. If you’re looking for an easy-to-grab, perfectly portable, mess-free snack, these muffins are the way to go.

These muffins were inspired by my classic zucchini bread, only they’re even easier to make, and perfect for eating on the go. Here’s what you need to know about them:

• Flavour – let’s address the elephant in the room – do these taste like zucchini? No, zucchini has a very mild flavour and cinnamon and nutmeg give these muffins a familiar, sweet taste that has little to do with vegetables.
• Texture – these muffins are moist, wholesome and filling, while still very light.
• Dairy and egg free
• Quick and easy, with just 1 bowl to clean

Are Zucchini Muffins Really Healthy?

Depends on what you’re comparing them to, but I dare say that these are definitely healthier than most muffins, and even healthier than your typical zucchini muffins. They’re made with coconut oil, naturally sweetened with maple syrup, and packed with freshly grated zucchini.

Ingredients You’ll Need to Make Vegan Zucchini Muffins

All-purpose flour – for this recipe, it’s super important that you don’t use too much flour. It’s tricky to measure flour, so I recommend using a food scale if you have one. If not, make sure to use the “spoon and level” technique for measuring flour: fluff up the flour, then spoon it into the cup, and level it off with a knife.

Baking powder – the only leavening agent in this recipe, so make sure it’s fresh and measured precisely.

Cinnamon and nutmeg – add the signature flavour to these zucchini muffins, which is why they don’t taste like zucchini, they taste like cinnamon and nutmeg.

Coconut oil – use refined melted coconut oil. Unrefined coconut oil has a stronger coconut flavour, so if you want to keep these vegan zucchini muffins tasting like classic zucchini bread, go with refined coconut oil.

Maple syrup – to sweeten the muffins. You can also use agave syrup or a liquid sweetener if you prefer (such as stevia). However, maple syrup has a unique flavour that goes really well with the rest of the ingredients in this recipe, so I would recommend sticking with it.

Flax egg – one flax egg is the perfect plant-based substitute for one chicken egg. To make a flax egg, simply mix one tablespoon of flax meal (ground flax seeds) with two and a half tablespoons of warm water, and let the mixture sit for a few minutes until it thickens.

Plant-based milk – I used unsweetened almond milk, but you use any plant-based milk you like, such as soy, oat, rice or coconut milk.

Zucchini – grated zucchini adds a ton of moisture, without altering the flavour, which is perfect for vegan baking.

Walnuts – an optional addition to these muffins, but I really recommend using them. They add flavour and make the texture even more interesting. If you’re really not a fan of walnuts, or have an allergy, you can try swapping them for raisins, chopped pecans and even almonds.

How to Make These Easy Vegan Zucchini Muffins

These vegan zucchini muffins are exceptionally easy to make, calling for only:

• 1 bowl
• 10 ingredients
• 15 minutes

You can have them ready in four simple steps:

1. In a medium bowl, mix flour with baking powder, cinnamon and nutmeg.
2. Add coconut oil, maple syrup, flax egg and almond milk. Stir well.
3. Fold in the grated zucchini and chopped walnuts.
4. Transfer the batter to your muffins tray and bake for 30 to 35 minutes.

Extra Tips to Make Sure These Muffins Turn Out Well for You

• The batter is very thick; this is normal, so please don’t add more liquid. If you find it difficult to mix, once you add the grated zucchini, let the batter rest for a few minutes, allowing the zucchini to release more moisture into the batter. Give it a quick final stir before transferring it to the baking tray. You’ll need to spoon the batter into the muffin partitions, it definitely won’t pour!
• It’s important to get the flour to liquid ratio right, so weigh the flour if possible. If you’re using cups, make sure to measure it right – spoon and level.
• If you’re not too keen on grating the zucchini by hand, you can use a food processor, but that can quickly chop it too much and you’ll end up with mushy muffins.

Zucchini Muffins FAQs

How many servings does this make?

This recipe makes 12 standard size muffins.

How long will these keep?

Store these muffins in an airtight container. How long they keep depends on where exactly you’re keeping them.

• At room temperature: up to 3 days
• In the fridge: up to 1 week
• In the freezer: 2 to 3 months

Do I have to peel the zucchini before shredding it?

No, the peel is fine to stay on for this recipe. Make sure to squeeze out the extra water from the shredded zucchini before adding it to the bowl.

Can I make this batter the day before I want to make these?

I wouldn’t recommend doing this. The moisture from the zucchini would cause separation in the batter, and the baking powder would become stale and prevent the muffins from rising. If you want to save these for later, you can easily keep them in the freezer for up to 3 months.

More Vegan Muffins

If you’re a fan of muffins, make sure to check out these:

• carrot muffins
• apple pie muffins
• matcha muffins
• strawberry muffins

Or, click here for a complete list of vegan muffin recipes.