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
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Vegan Zucchini Muffins.
You will love these classic zucchini muffins made without eggs and dairy. A light, fluffy, and delicious vegan breakfast recipe.
- 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
- Preheat oven to 350 degrees. Line a muffin tin with paper liners
- Mix all the dry ingredients in a large bowl.
- Add the wet ingredients, including zucchini, being careful not to overmix.
- Fill muffin cups 3/4 of the way full. Bake at 350 degrees for 20 minutes. Let cool then enjoy!
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.