These vegan zucchini muffins are light and fluffy and perfect for a weekend breakfast! Spread some vegan buttery spread on a fresh muffin and enjoy for an easy snack. These pack well in lunches, too!
I remember the first summer we ever had a serious vegetable garden. And by serious, I guess I mean that we were serious about not letting it get taken over by weeds. We only planted tomatoes (cherry, heirloom, roma and beefsteak), tomatillos, peppers and zucchini.
We had SO MANY zucchini! Can you relate? It seems like when people plant zucchini, it has a tendency to really multiply. Which can be a good thing, especially if you are in the market for some vegan zucchini muffins.
This vegan zucchini muffin recipe has a traditional zucchini bread flavor, and is light and tender. These are just right for breakfast, a snack, or dessert. You could even serve them with a scoop of ice cream if you wanted to.
The zucchini and the applesauce keep these muffins very moist, even over a few days. Of course, they’re so good, they usually don’t last very long! I’ve made them twice now, and this is a new favorite breakfast muffin in our house.
Do I have to peel the zucchini before shredding it?
No, just rinse the zucchini, then shred it. The peel is fine to stay on for this recipe. Be sure to squeeze out the extra water from the shredded zucchini before adding it to the bowl.
Can I make these vegan zucchini muffins with almond flour or coconut flour?
You could use up to 3/4 cup of almond flour if you wish. I haven’t tried these with coconut flour, but grain free flours tend to make muffins and cakes heavier and more dense. I don’t recommend coconut flour for this recipe.
How do I make sure my muffins rise properly?
You will want to double check and see if your baking soda and baking powder are still fresh. Expired leavening agents don’t work very well to give muffins and cakes a light and fluffy texture.
Can I make this batter the day before I want to make these?
I haven’t tried that, and I don’t recommend it. I think the zucchini would cause some separation in the batter that would not be a desired effect. You can bake the muffins and store in an airtight container or freeze them if you want to bake them ahead of time.
These vegan zucchini muffins are:
- lightly spiced
- delicious when warm and topped with vegan buttery spread
- perfect for a brunch or luncheon
Disclosure: This post contains affiliate links.
Vegan Zucchini Muffins.
You will love these classic zucchini muffins made without eggs and dairy. A light, fluffy, and delicious vegan breakfast recipe.
Ingredients
- 2 1/4 cups white spelt flour you can use all purpose flour, spelt is what works for our family
- 1/2 cup brown sugar lightly packed
- 1/2 cup granulated sugar
- 1 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1 1/2 cups grated zucchini squeeze out the excess liquid after shredding
- 1/3 cup unsweetened applesauce
- 3/4 cup non-dairy milk
- 1/4 cup canola oil
Instructions
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Preheat oven to 350 degrees. Line a muffin tin with paper liners
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Mix all the dry ingredients in a large bowl.
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Add the wet ingredients, including zucchini, being careful not to overmix.
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Fill muffin cups 3/4 of the way full. Bake at 350 degrees for 20 minutes. Let cool then enjoy!
Recipe Notes
These muffins can be frozen. Store in a freezer bag for up to three months.
Nutrition facts are for one muffin.
This post was originally published in September 2013. It has been updated.
These are wonderful!
Thank you very much. This is information that I was looking for.
Made them tonight and these are delicious! Hoping to make more before I lose my summer zucchini & freeze muffins for later. Great recipe!
What a wonderful recipe! It worked great and was delicious. My 3 yo son loved these. He has eczema and tons of food allergies so finding yummy things for him is so fun!
This recipe was simple and straightforward! I absolutely loved it and plan to bake more in the near future. Thank you!
So glad to hear this, thanks for letting me know!
Holy Cow!
Such a great recipe!
Wish I had started out here instead of buying muffin mixes at health food stores and substituting different ingredients for eggs and milk. Everything I made tasted pretty, well, disappointing…if disappointing could be considered a flavor. you have given me my confidence back in baking. I have been eating only plant-based foods for 3 months now and always worried about tackling baking.
thanks a million!
p.s. i have a mini muffin tin that I would like to use with this recipe. what are the adjustments in temp or time, if any?
Holy Cow!
Such a great recipe!
Wish I had started out here instead of buying muffin mixes at health food stores and substituting different ingredients for eggs and milk. Everything I made tasted pretty, well, disappointing…if disappointing could be considered a flavor. you have given me my confidence back in baking. I have been eating only plant-based foods for 3 months now and always worried about tackling baking.
thanks a million!
Yay! So glad you liked this recipe! I’m glad you have your confidence back! Well done! :)
I have everything in my pantry right now, except for almond meal. Is there a substitute for it? Would really like to make these Right NOW!!
Sure, just use more spelt flour, all-purpose flour, or oat flour in place of the almond meal. :)
Can I substitute spelt flour with white or whole wheat (or a mix)?
Yes, that’s fine!
how many muffins does this recipe yield?
These were awesome! Since I try to avoid refined sugars, I left out the granulated sugar and brown sugar and instead used 1/2 C honey & 1/4 C molasses, cut the almond milk to 1/4 C and added about 1/2 C raisins (because raisins make everything taste better!) These were delicious and sooo much more moist than my old, non-vegan zucchini muffins!
This is a perfect recipe!!!! Just what I want to try. Thank you for posting it! :) I plan to grow some zucchini next year….usually we have friends trying to give them away, but not this year!