Vegan Zucchini Bread Muffins
The BEST Vegan Zucchini Muffins! Fluffy, moist, and oil-free, these plant-based muffins are a tasty way to use up zucchini for a simple breakfast muffin or afternoon snack.
👩🍳 Kristina’s recipe notes
EASE: Super easy, 30-minutes, simple ingredients
PROS: Soft and fluffy, flexible to add your own flavorings
PREP? Good to prep ahead, last 1 month in freezer
PLAN IT: Make a batch and enjoy as breakfast or a snack with a smear of nut butter and a piece of fruit, then fruit the rest to pull out for a quick bite in the month ahead.
👉 Ingredient notes
Be sure to check out the full ingredient list in the recipe card below
- Shredded zucchini: you’ll need fresh grated zucchini for this recipe, as the moisture releases to create a fluffy muffin (no dry zucchini!)
- Flour: all purpose white flour is what I used, but all purpose wheat (or a combo of the two) will work as well; use gluten free all purpose flour for gluten free muffin
- Sugar: a mixture of white and brown granulated sugar yields the best muffins, but you could use all of one or the other in a pinch
- Baking essentials: baking soda, baking powder, and salt
- Flax egg: ground flax seed and hot water are mixed to create a flax egg, which helps muffin retain texture
- Spices: cinnamon and nutmeg are what I used, but you can also get creative and try new flavors
- Wet ingredients: plant-based milk (I used oat), applesauce to make it oil-free (use a neutral oil if you don’t it), vanilla, and apple cider vinegar
- Crumb topping: optional, but worth it; a little bit of flour, sugar, cinnamon, melted vegan butter, and crushed nuts or seeds
- Recommended tools: 12-count muffin tin, muffin liners, mixing bowls, cookie cooling rack
🥣 How to make (step-by-step photos)
Below are step-by-step photos with short instructions of how to make zucchini muffins. For the full recipe and ingredients, see the recipe card at the bottom of this page.
1️⃣ Step One: Preheat oven and prep muffin tin
First, preheat your oven to 350 degrees. Line muffin tins with muffin liners. Then shred your fresh zucchini, if you haven’t already.
2️⃣ Step Two: Make flax egg
Add ground flax seeds and hot water to a small bowl and mix until well combined, then let sit 5 minutes to thicken.
3️⃣ Step Three: Mix dry ingredients
Sift the flour into a large mixing bowl, then add white granulated sugar, brown granulated sugar, baking soda, baking powder, cinnamon, nutmeg, and salt. Whisk to combine.
4️⃣ Step Four: Add wet ingredients and let sit
Add the shredded zucchini, thickened flax egg, plant-based milk, applesauce, vanilla extract, and apple cider vinegar to the bowl of dry ingredients and mix to combine.
Batter consistency tip!
The mixture may seem very dry, but continue to mix until it is as combined as possible and then let the batter sit for 5-10 minutes until the zucchini releases its water. The moisture from the zucchini will help hydrate the ingredients and after sitting you can mix a bit more to make sure the batter is well mixed.
5️⃣ Step Five: Make crumb topping
Add flour, sugar, and cinnamon to a small bowl and mix to combine. Then add melted vegan butter and use your fingers to mix it into the flour mixture to create a crumb-like texture.
4️⃣ Step Six: Bake muffins
Add batter to the muffin tin until each is about 2/3 filled, and sprinkle with crumb topping (if using).
Place tin in the oven and bake 18-20 minutes, or until a toothpick or fork comes clean.
Then remove muffins to a cooling rack to cool, then store or enjoy!
❓ Recipe questions + quick tips
For the most moist and fluffy muffins, use white all purpose flour. All purpose wheat flour will work as well, but it will make a denser muffin – you could also do a mix of white and wheat (I have not tested this yet, so please let me know if you do).
To make these muffins gluten free, use all purpose gluten free flour instead of traditional all purpose.
A creamy plant-based milk like oat milk is best, but any type of plant-based milk will work well.
These muffins are oil-free by using applesauce, however you can use a neutral oil in place of applesauce if you don’t have it.
💡 Additional ingredient ideas
- Add chocolate chips. Add 1/2 cup dark chocolate chips for a chocolate-y take on zucchini muffins.
- Add cut apples or pears. Add 1/2 cup diced fruit like apples or pears for a fruity muffin.
- Serve with a smear of butter (of any kind). Enjoy these muffins with a spread of vegan butter, nut butter, or seed butter for a tasty flavor boost.
🧊 How to store and reheat
- Refrigerator storage: Store leftover muffins in an airtight container on the counter for up to 4 days, and in the refrigerator for up to 5-6 days.
- Freezer storage: Freeze in a freezer-friendly bag or container for up to 1 month.
- Reheat instructions: To thaw, remove from the freezer into the refrigerator for 24 hours before eating, or zap in the microwave for 30-60 seconds.
👉 More plant-based muffin recipes
Want more muffin recipes? Try Apple Bran Muffins, Lemon Poppyseed Muffins, and Lemon Berry Cornmeal Muffins. Or try this same recipe as a bread instead of muffins in my Vegan Zucchini Bread!
NOT SURE WHERE TO START WITH PLANT-BASED EATING?
Get my 4-Day Plant-Based Meal Plan
Subscribe to my daily recipe emails and I’ll send you my FREE meal plan to kickstart your plant powered journey.
Vegan Zucchini Bread Muffins
Equipment
- 1 muffin tin
- 1 mixing bowl
- 1 cooling rack
Ingredients
Zucchini Bread Muffin Ingredients
- 1 tablespoon ground flax
- 3 tablespoons hot water
- 2 cups all purpose flour
- ½ cup granulated white sugar
- ⅓ cup light brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- 1 cup shredded zucchini freshly grated
- ¼ cup plant-based milk
- ½ cup applesauce
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
Crumb Topping Ingredients (Optional)
- ⅓ cup all purpose flour
- 3 tablespoons granulated sugar
- ¼ teaspoon ground cinnamon
- 3 tablespoons vegan butter melted
- ¼ cup nuts or seeds chopped or crushed (optional)
Instructions
- Preheat oven and prep muffin tin: First, preheat your oven to 350 degrees. Line muffin tins with muffin liners. Then shred your fresh zucchini, if you haven’t already.
- Make flax egg: Add ground flax seeds and hot water to a small bowl and mix until well combined, then let sit 5 minutes to thicken.
- Mix dry ingredients: Sift the flour into a large mixing bowl, then add white granulated sugar, brown granulated sugar, baking soda, baking powder, cinnamon, nutmeg, and salt. Whisk to combine.
- Add wet ingredients and let sit: Add the shredded zucchini, thickened flax egg, plant-based milk, applesauce, vanilla extract, and apple cider vinegar to the bowl of dry ingredients and mix to combine. The mixture may seem very dry, but continue to mix until it is as combined as possible and then let the batter sit for 5-10 minutes until the zucchini releases its water. The moisture from the zucchini will help hydrate the ingredients and after sitting you can mix a bit more to make sure the batter is well mixed.
- Make crumb topping (optional): Add flour, sugar, and cinnamon to a small bowl and mix to combine. Then add melted vegan butter and use your fingers to mix it into the flour mixture to create a crumb-like texture.
- Bake muffins: Add batter to the muffin tin until each is about 2/3 filled, and sprinkle with crumb topping (if using). Place tin in the oven and bake 18-20 minutes, or until a toothpick or fork comes clean.
- Cool and enjoy: Remove muffins from the tin and let cook on a cooling rack. Then store or enjoy!
Nutrition
Notes
