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This easy and delicious vegan zucchini muffins recipe is the perfect way to sneak in some extra veggies. Made with grated zucchini, whole wheat flour, almond milk, sugar, and vegan chocolate chips, these healthy muffins are guaranteed crowd-pleasers and are kid-friendly too!
Whether you’re looking for ways to make the most out of zucchini season or simply on the hunt for more healthy vegan muffin recipes, look no further than these easy vegan zucchini muffins. Not only are they simple to make and loaded with beneficial nutrients, but they are seriously amazing.
I’ve always been a huge lover of baked goods, but traditional muffins aren’t exactly the healthiest of treats. Enter: vegan chocolate zucchini muffins.
These little gems are as decadent as the muffins you grew up with, but with a much healthier twist. Serve them up as a healthy breakfast, snack, or even dessert. And don’t worry, kids love them too!
Quick, easy, and oh-so-delicious, these healthy chocolate zucchini muffins are everything a guilt-free treat should be!
👩🏽🍳 Why You’ll Love Vegan Zucchini Muffins
- Quick And Easy Recipe: This recipe is straightforward, and prep time is minimal so you do not have to spend a long time in the kitchen. You will love these vegan zucchini chocolate chip muffins so much!
- Convenient: These healthy vegan muffins are perfect for grabbing on the go when you have busy mornings. You can even make a double batch!
- Flavorful: These muffins are super moist and delicious – you won’t even be able to tell they’re vegan!
- Versatile: These vegan courgette muffins are wonderful for healthy snacks, breakfasts, and desserts.
- Healthy: Low calorie zucchini muffins are a great way to sneak in extra veggies or use up extra zucchini.
- Customizable: These can easily be made sugar-free and gluten-free, or customized with different ingredients like almond butter or protein powder.
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These plant-based zucchini muffins can be made with just a few simple ingredients. For the full list of ingredients and exact measurements, check out the recipe card below!
- Zucchini: Fresh zucchini is key, so grab a few medium zucchini from the store and shred them at home with a box grater. Once you have your shredded zucchini, make sure to use a clean kitchen towel or some paper towels to remove as much extra liquid as possible.
- Whole Wheat Flour: To keep these healthy zucchini muffins on the healthier side, I like to use whole wheat flour (whole grains). However, all-purpose flour would work fine, too.
- Sugar: You can use any type of sugar you prefer to add structure and sweetness.
- Almond Milk: To add moisture and help bring the muffin batter together.
- Vegan Chocolate Chips: Any dairy-free chocolate chips will work great. Feel free to add or remove some depending on how much chocolate you like in your muffins!
- Ground Flaxseed: The flax egg acts as binders for these vegan zucchini bread muffins and soak up some of the moisture from the fresh zucchini.
- Vegetable Oil: Adding a plant-based fat source like vegetable oil goes a long way in producing a soft, fluffy texture. If you don’t have any, canola oil, sunflower oil, or unrefined coconut oil would all make great options. You can also use olive oil or vegan butter in a pinch!
🍲 Ingredient Substitutions
- Flour: Substitute your favorite alternative flour for the whole wheat flour.
- Plant Milk: Feel free to swap the almond milk for another non-dairy milk like oat milk, unsweetened coconut milk, or soy milk. If you’re not worried about keeping the recipe vegan, dairy milk will also work well.
- Sugar: If you want to avoid refined sugar, try using pure maple syrup or coconut sugar instead.
- Flaxseed: You can swap out this ingredient for chia seeds if needed.
🔪 How To Make Vegan Zucchini Muffins
Here’s how to make this easy vegan zucchini muffin recipe. For more detailed instructions and nutrition facts, see the recipe card below.
Prep Ingredients, Preheat Oven: Shred your zucchini and give it a good squeeze using paper towels to get out all the excess moisture. Line a 12-hole muffin pan with paper muffin cups or grease with cooking spray.
Mix Dry Ingredients: Whisk together the flour, sugar, baking powder, baking soda, salt, and ground flaxseed in a large bowl.
Combine Wet And Dry Ingredients: Add the remaining ingredients to the large mixing bowl, then stir through until just combined.
Place Batter In Muffin Tin: Divide the muffin batter evenly between the muffin liners. Use an ice cream scoop or tablespoon measure to make it easy!
Bake And Cool: Bake for 15-20 minutes or until an inserted toothpick comes out clean. Remove from the oven and allow to cool on a wire rack.
💭 Expert Tips
- Minimize Liquid: Squeeze the grated zucchini with your hands until all excess liquid has been removed. This is an important step to keep the muffins fluffy, rather than soggy and waterlogged.
- Use Room Temperature Ingredients: For the best results, bring your ingredients to room temperature before using them.
- Measure Precisely: Instead of dunking your measuring cup into a bag of flour, spoon the flour into the cup and level it off with a knife. This helps to prevent you from using too much flour, which is one of the most common baking mistakes.
- Use The Right Tools: Make sure to use a large mixing bowl to combine your wet and dry ingredients. A large bowl ensures that you have plenty of room to mix without making a mess. Also, to avoid overmixing the batter when adding the dry ingredients to the wet ingredients, I recommend using a rubber spatula and mixing until just combined.
- Avoid Burning: Worried about burnt muffin bottoms? Slide a baking sheet underneath the muffin tin to help even out the heat as the muffins bake.
- For Younger Kids: If you are making zucchini muffins for baby, leave the sugar out altogether and cut into age appropriate pieces or spears. If you are making zucchini muffins for toddlers, cut sugar in half and bake in mini muffin tins or slice in smaller pieces.
- Vegan Zucchini Banana Muffins: Overripe mashed banana is a great way to add tons of natural sweetness and flavor to this recipe. Simply replace ½ cup of shredded zucchini with ½ cup mashed banana, add ⅛ tsp vanilla extract, and proceed as normal.
- Double Chocolate: This one’s for all my chocolate lovers out there! Try swapping out ¼ cup flour for ¼ cup cocoa powder for easy chocolate zucchini muffins that guarantee to satisfy any chocoholic. Add some frosting for healthy vegan zucchini cupcakes!
- Vegan Carrot Zucchini Muffins: Looking for some variety and a way to use up those carrots you have in the fridge? Try using a combination of shredded zucchini and shredded carrots.
- Zucchini Oatmeal Muffins: You can turn this vegan muffin recipe into zucchini oat muffins by replacing the flour with rolled oats or oat flour.
🍽 Serving Suggestions
These healthy vegan zucchini muffins are a delicious snack and a great way to start the day. You can bite right into them on their own or pair them up with spreads or other meals.
- Drinks: Wash this muffin down with a fun boba smoothie, blue butterfly pea latte, or get some more greens with a kale smoothie.
- Breakfast: Serve these muffins alongside breakfast favorites like breakfast fruit salad, a keto breakfast casserole, or sweet potato breakfast hash.
- Snack: These quick vegan muffins can be paired with a peanut butter yogurt bowl or a pumpkin Greek yogurt parfait for a match made in heaven.
- Spread: Use anything you like from tofu cream cheese or another vegan cream cheese, whipped cottage cheese to nut butter, jam, or pumpkin seed butter.
🙌 Dietary Adaptations
- Sugar-Free Option: Use a sugar alternative to replace the brown sugar. I like to use coconut sugar or maple syrup to eliminate refined sugar and reduce carbs.
- Gluten-Free Option: For gluten free vegan zucchini muffins, swap out the whole wheat pastry flour for a gluten-free variety. Try using oat flour or almond flour. Alternatively, you could use a 1:1 gluten-free flour mix like Bob’s Red Mill Gluten Free 1:1 Flour.
- To Refrigerate: Muffins will stay fresh on the countertop for up to 4 days when sealed in an airtight container or resealable bag, and it’s preferable to refrigeration. However, if you want to store them in the refrigerator, wrap them tightly in plastic wrap, and they’ll keep for up to 1 week.
- To Freeze: Wrap tightly in plastic wrap and freeze for up to 3 months.
Avoid overmixing the batter to achieve perfectly moist muffins. If you’re not on a vegan diet, you can also use a mixture of butter and oil to ensure moistness.
Too much moisture in the batter can lead to soggy muffins. Be sure to measure precisely and remove any excess moisture from the zucchini by squeezing the shreds out thoroughly.
This extra step is not necessary when you’re preparing zucchini for baked goods like bread and muffins. You can leave it on and retain all of those nutrients! It is a great way to save time with the added bonus of extra fiber.
Yes! These easy vegan courgette muffins are way healthier than the average muffin. They’re made made with healthy ingredients like fiber-rich whole wheat flour and nutrient-dense zucchini. They are dairy-free and can easily be made gluten-free and/or sugar-free with a few simple swaps.
🧁 More Muffin Recipes And Desserts!
- Healthy Apple Carrot Muffins
- Gluten Free Banana Muffins
- Matcha Muffins
- Birthday Cake Muffins
- Vegan Mug Cake
- Vegan Peach Cobbler
Love this plant based breakfast recipe? Please leave a 5-star rating 🌟 in the recipe below and/or a review in the comments section further down the page!
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🎥 Watch How to Make It
Vegan Zucchini Muffins
- Preheat the oven to 350 degrees F / 180 C. Line a 12 hole muffin tray with muffin liners.
- In a medium mixing bowl whisk together the flour, sugar, baking powder and baking soda, salt and ground flax seeds.
- Add all remaining ingredients and stir through until just combined.
- Divide the batter between the muffin liners.
- Bake in the oven for 15-20 minutes or until an inserted skewer comes out clean.
- Remove and allow to cool on a cooling rack.
- Squeeze the grated zucchini with your hands until all excess liquid has been removed. This will help to keep the muffins fluffy, rather than soggy and waterlogged.
- Don’t worry about peeling the zucchini before grating it; zucchini skin is soft and cooks well in zucchini muffins.
- For the best results, bring your ingredients to room temperature before using them.
- Instead of dunking your measuring cup into a bag of flour, spoon the flour into the cup and level it off with a knife. This helps to prevent you from using too much flour, which is one of the most common baking mistakes.
- Make sure to use a large mixing bowl to combine your wet and dry ingredients. A large bowl ensures that you have plenty of room to mix without making a mess.
- To avoid over mixing the batter when adding the dry ingredients to the wet ingredients, I recommend using a rubber spatula and mixing until just combined.
- Worried about burnt muffin bottoms? Slide a baking sheet underneath the muffin tin to help even out the heat as the muffins bake.