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Home » Breakfast » Vegan Zucchini Muffins.

Vegan Zucchini Muffins.

Jun 28, 2020 · Modified: Jun 28, 2020 by Kelly Roenicke · 17 Comments

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easy zucchini muffin recipe

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!

dairy free zucchini muffins on a green plate

 

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.

zucchini muffins on a cooling rack

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 ¾ 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.

zucchini muffin batter in a pyrex bowl

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.

buttered zucchini muffins

These vegan zucchini muffins are:

  • lightly spiced
  • delicious when warm and topped with vegan buttery spread
  • perfect for a brunch or luncheon

vegan zucchini muffins on a green plate

Disclosure: This post contains affiliate links.

buttered zucchini muffins
5 from 4 votes
Print

Vegan Zucchini Muffins.

You will love these classic zucchini muffins made without eggs and dairy. A light, fluffy, and delicious vegan breakfast recipe.

Course Dessert
Cuisine Dairy Free, vegan.
Keyword easy, fluffy
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 18
Calories 141 kcal
Author Kelly Roenicke

Ingredients

  • 2 ¼ cups white spelt flour you can use all purpose flour, spelt is what works for our family
  • ½ cup brown sugar lightly packed
  • ½ cup granulated sugar
  • 1 teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • 1 ½ cups grated zucchini squeeze out the excess liquid after shredding
  • ⅓ cup unsweetened applesauce
  • ¾ cup non-dairy milk
  • ¼ cup canola oil
US Customary - Metric

Instructions

  1. Preheat oven to 350 degrees. Line a muffin tin with paper liners
  2. Mix all the dry ingredients in a large bowl.
  3. Add the wet ingredients, including zucchini, being careful not to overmix.
  4. Fill muffin cups ¾ 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.

Nutrition Facts
Vegan Zucchini Muffins.
Amount Per Serving
Calories 141 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Sodium 134mg6%
Potassium 75mg2%
Carbohydrates 24g8%
Fiber 2g8%
Sugar 12g13%
Protein 2g4%
Vitamin A 59IU1%
Vitamin C 3mg4%
Calcium 31mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

two vegan zucchini muffins stacked

This post was originally published in September 2013. It has been updated.

 

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Filed Under: Breakfast, Dairy Free, Desserts, food, Nut Free, Recipes, Vegan Tagged With: Dairy Free, Egg Free, Fish Free, Garlic Free, Onion Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Sharon

    August 29, 2020 at 9:25 pm

    These are wonderful!

    Reply
  2. Martha

    September 15, 2018 at 1:28 pm

    Thank you very much. This is information that I was looking for.

    Reply
  3. Bethany

    September 02, 2018 at 1:39 am

    5 stars
    Made them tonight and these are delicious! Hoping to make more before I lose my summer zucchini & freeze muffins for later. Great recipe!

    Reply
  4. Alexa R.

    August 24, 2018 at 5:32 pm

    5 stars
    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!

    Reply
  5. Mindy L.

    December 22, 2017 at 12:28 pm

    This recipe was simple and straightforward! I absolutely loved it and plan to bake more in the near future. Thank you!

    Reply
    • Kelly Roenicke

      December 23, 2017 at 9:39 am

      So glad to hear this, thanks for letting me know!

      Reply
  6. isis

    July 25, 2017 at 11:13 pm

    5 stars
    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?

    Reply
  7. isis

    July 25, 2017 at 11:12 pm

    5 stars
    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!

    Reply
    • Kelly Roenicke

      July 31, 2017 at 9:56 pm

      Yay! So glad you liked this recipe! I’m glad you have your confidence back! Well done! :)

      Reply
  8. isis

    July 25, 2017 at 6:37 pm

    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!!

    Reply
    • Kelly Roenicke

      July 25, 2017 at 6:42 pm

      Sure, just use more spelt flour, all-purpose flour, or oat flour in place of the almond meal. :)

      Reply
  9. Jacki

    June 22, 2017 at 6:06 pm

    Can I substitute spelt flour with white or whole wheat (or a mix)?

    Reply
    • Kelly Roenicke

      June 24, 2017 at 9:39 am

      Yes, that’s fine!

      Reply
  10. Isabel

    November 07, 2013 at 11:41 am

    how many muffins does this recipe yield?

    Reply
  11. Lisa

    September 25, 2013 at 11:22 am

    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!

    Reply
  12. peteandbuzz

    September 20, 2013 at 12:19 am

    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!

    Reply

Trackbacks

  1. Vegan Chocolate Zucchini Muffins. - The Pretty Bee says:
    February 18, 2014 at 10:46 pm

    […] one is good for you, (sort of) with hidden veggies (zucchini). Last Monday I shared my traditional zucchini muffin recipe, which is so yummy and moist, and today I’m going to share my son’s favorite, which is […]

    Reply

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