Wholesome vegan zucchini muffins that are moist, fluffy and easy to make! These muffins come together in one bowl using common pantry ingredients.
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.
The recipe has been adapted from my popular vegan carrot muffins and vegan zucchini bread recipes.
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)!
The full list of ingredient 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 stir 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!
Topping suggestions
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.
Expert Tips
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.
Optional add-ins
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.
To make a chocolate version of these muffins, check out my vegan chocolate zucchini muffin recipe. The chocolate muffins are slightly smaller than these ones because the chocolate chips and cocoa powder makes the muffins rise differently.
More vegan muffins
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Vegan Zucchini Muffins
Ingredients
Dry ingredients
- 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
Wet ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
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T says
So good made some with and without walnuts, the perfect start to my day!!
Anthea says
I'm so thrilled that you enjoyed them!
Lex says
We ate the entire batch in two days. Sooo so good.
Anthea says
Aw that's amazing to hear!! Thanks sooo much for letting me know 🙂
Sara Nazzari says
Mine didn't quite work unfortunately. They did rise nicely, and I left them in the oven for a bit over 30 minutes, but they went back down slightly when out of the oven and the middle got a bit too moist.
I used only 150g of sugar as suggested in one of the points, should I have been using more flour to keep the amount of dry ingredients?
I also used spelt flour, could that have been the cause?
Thanks!
Anthea says
Hi Sara, it sounds like your oven runs a little cool and didn't bake these muffins through. It's normal for muffins or cake to sink a little when they come out of the oven. But when it sinks and the middle is still moist, it means the muffins weren't totally cooked through. Reducing the sugar and using spelt flour are fine. Even though we add sugar with the dry ingredients in this recipe, technically its a wet ingredient because it adds moisture to a recipe, rather than dries it out. So, you don't need to add more flour to compensate for the sugar. I hope that helps!
Serena says
Great recipe like all of hers it was well tested and the tips she puts inside the post are very helpful. I was skeptical because the ingredient list is so simple. Made these for multiple people and the LOVED them. I used an extra large muffin tin with plenty of space between muffins to get that height and it worked great. Oil over butter is the way to go in these muffins.
Anthea says
Hi Serena, I'm so thrilled that you and everyone else loved these muffins!! I'm glad that they worked well in an extra large muffin tin too. Thanks for the kind and thoughtful feedback!
Maite says
I baked these muffins for my non-vegan family and they loved them! I add chocolate chips, highly reccommend.
Anthea says
Aw, that's wonderful to hear, Maite! Thanks so much for taking the time to leave a review!
N says
Thanks for this simple and delicious recipe! I love your recipes for that reason. I made half the recipe this batch and added some oats to the crumb topping for extra yum. People loved them!
Anthea says
I love that you added oats to the topping! Thanks so much for your support and your kind feedback, I appreciate it a lot!
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.
Anthea says
Oh that's music to my ears!! I'm so happy that you and your work mates loved these! Thanks Miriam 🙂
patricia says
Maybe I missed it, but can these be made gluten free? We have celiac disease.