Wholesome vegan zucchini muffins that are moist, fluffy and easy to make! These muffins come together in one bowl using common pantry ingredients.
The recipe has been adapted from my popular vegan carrot muffins and vegan zucchini bread recipes.
Why you'll love these muffins
EASY TO MAKE: Like all my muffin recipes, this is a great beginner recipe that comes together in one bowl! You'll have this easy snack in no time.
TASTE/TEXTURE: Less dense than banana bread but denser than a typical cake, for example my vegan lemon cake.
Ingredients you'll need
Notes about the ingredients
Grated zucchini. You don't need to squeeze the zucchini and waste any precious vegetable juice in this recipe! The zucchini's moisture is balanced with a smaller amount of dairy-free milk in the recipe. I grated my zucchini in a food processor but a box grater will work fine.
Brown sugar for moisture and depth of flavor. Alternatively, you can use granulated sugar, coconut sugar, or a combination of them. But I'm going to keep it simple!
Spices that are similar to those used in carrot muffins and carrot cake. Zucchini muffins are similar to carrot muffins but with a different vegetable :).
Even though these muffins are eggless, they work wonderfully without any special egg replacers (such as a flax egg)!
A complete list of ingredients, quantities and instructions are in the gray recipe card at the bottom of this post.
Making the zucchini muffin batter
The best thing about this recipe is that it can be prepared in one large bowl!
Simply whisk all the dry ingredients, add the wet ingredients and mix until combined.
The consistency of your muffin batter will depend on how you measured your flour and how you grated your zucchini. If your batter is a little thick, walk away for 5 minutes. Shortly, the sugar will dissolve and the zucchini will seep liquid, and make a looser batter.
Like all my quick bread recipes, my top tip is to avoid overmixing your batter. Some lumps are fine, as long as they aren't lumps of flour!
These muffins are delicious with no toppings. However, I included an optional crumble topping that's super easy to make!
Alternatively, you can top your muffins with:
- Chopped walnuts or pecans
- Demerara sugar, just like my blueberry muffins or apple muffins
- Vegan chocolate chips
Tips for baking the muffins
These vegan zucchini muffins are straightforward to bake!
For large muffins (pictured), fill each muffin cup to almost the top (pictured). Or to make smaller kid-friendly muffins, fill the muffin cups by two-thirds (you'll get many more muffins).
For extra-high muffin tops, space the muffins apart in your muffin tin (as pictured). If you have only 1 muffin tin, you'll need to bake 6 muffins at a time and in 2 lots (it's worth it, I promise)! Baking the muffins spaced apart encourages more oven heat to circulate each muffin so they rise more.
You can easily:
- Replace all-purpose flour with whole wheat flour or spelt flour
- Replace brown sugar with coconut sugar. I don't recommend using maple syrup as it'll be too heavy for these muffins. The sugar can also be reduced to ¾ cup (150g).
Replacing oil with unsweetened applesauce, mashed banana or nut butter may work but will make the muffins denser.
I recommend making my vegan savory muffins instead. You can use only shredded zucchini or combine it with shredded carrot.
If you'd like some extra texture or fun, you can also add:
- dairy-free dark chocolate chips
- chopped pecans or walnuts
- dried cranberries or raisins
I recommend adding them at the same time as the wet ingredients.
More vegan muffins
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Vegan Zucchini Muffins
- 3 cups (375g) all-purpose plain flour, (note 2)
- 1 ¼ cup (240g) packed brown sugar, granulated sugar or coconut sugar
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground ginger
- Pinch of salt, optional
- 2 cups (250g) coarsely grated zucchini, (around 1 medium large zucchini)
- 1 cup (250g) dairy-free milk
- ½ cup (125g) neutral flavored oil
- ¾ cup (85g) chopped walnuts, or vegan chocolate chips, optional
- 1 tablespoon apple cider vinegar, or lemon juice, optional
- 1 teaspoon vanilla extract, optional
Crumb Topping (optional, note 3 for alternatives)
- ½ cup (65g) all-purpose plain flour
- 3 tablespoons (35g) granulated sugar, brown sugar or coconut sugar
- 2 ½ tablespoons (35g) vegan butter, margarine or coconut oil, melted and cooled
- ¼ teaspoon ground cinnamon
- Preheat the oven to 180°C (350°F). Line a 12-cup muffin pan with paper liners.
To make the muffins:
- Add all the dry ingredients to a large mixing bowl and mix until there are no more lumps. Add all the wet ingredients (including the zucchini) and mix until just combined. If you're using nuts or chocolate chips, add them at the same time as the wet ingredients.
- Use an ice cream scoop or a spoon to divide the batter into your muffin pan. The muffin batter should be close to the top of each cup (check the step-by-step images above, note 3).
Make the crumb topping (optional):
- Using the same bowl, add all ingredients for your crumb topping. Mix with a spoon or your fingertips until combined and the mixture is flaky and crumbly.
- Generously sprinkle the crumb topping onto your muffins.
Baking and storing the muffins:
- Bake the muffins for 23-28 minutes or until you can insert a toothpick in a muffin and it comes out clean. These muffins are very moist so a few crumbs on your toothpick are fine.
- Allow the muffins to cool in the muffin pan for 15 minutes (or until they aren't too hot) then place them on a wire rack.
- Enjoy the vegan zucchini muffins warm or at room temperature. They're perfect by themselves or with some vegan butter.
- Store any leftover muffins in an airtight container at room temperature for up to 3 days, in the fridge for up to 5 days or in the freezer for up to 1 month. If the crumb topping softens over time, you can reheat them in the oven for 10 minutes at 160°C (320°F) or until heated through.
- For the best results, I recommend using a kitchen scale to measure the ingredients. It's difficult to measure flour and zucchini accurately with measuring cups. If you only have cups, make sure you don't pack the flour into the cup. Instead, use a spoon to fill up the measuring cup and level it with the flat side of a knife.
- For healthier vegan zucchini muffins, you can use whole wheat flour or spelt flour and coconut sugar.
For the highest muffin tops, I recommend baking 6 muffins at a time in a 12-cup muffin tray. Spacing apart the muffins allows the hot oven air to bake them faster, resulting in higher tops. This means you'll need to bake the muffins in 2 lots.
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Miriam Attard says
These are so great!!! I made them for my work mates & they were gobbled up. I made them with less sugar (200g) and they were delicious.
Oh that's music to my ears!! I'm so happy that you and your work mates loved these! Thanks Miriam 🙂
Maybe I missed it, but can these be made gluten free? We have celiac disease.