Vegan Zucchini Muffins
When you think of certain vegetables, you probably imagine savory meals. Well, I am here with my vegan zucchini muffins to turn your world upside down. I use grated zucchini, whole wheat flour, and almond milk to create muffins that are soft, sweet, and packed with hidden veggies. I have these ready in under 30 minutes with just enough chocolate in each bite to distract any picky eaters.
Servings: 12 muffins
Calories: 193kcal
Ingredients
- 2 cups whole wheat flour
- ¾ cup coconut sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tbsp ground flax seeds
- 1 pinch sea salt
- ¼ cup olive oil or vegetable oil
- 1 cup unsweetened almond milk or soy milk
- 1½ cup grated zucchini, drained and water squeezed out
- ½ cup vegan chocolate chips
Instructions
- 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.
Notes
- My #1 Secret Tip for this vegan zucchini muffins recipe is to squeeze the grated zucchini thoroughly using a clean towel instead of just pressing it lightly. When I remove as much liquid as possible, it makes a noticeable difference in how well my muffins rise and hold their shape.
- Grate finely: Smaller shreds blend into the batter better and prevent uneven pockets of moisture.
- Rest batter: I let the batter sit for a few minutes to give the flour and flaxseed a chance to hydrate, improving the final texture.
- Fill equally: I fill each muffin cup 2/3 the way, which gives it enough space to rise without overflowing, and ensures that all the muffins bake at the same rate.
- Use fresh leavening: Always check the expiry dates of the baking soda and baking powder. Expired leavening agents will not work, and the muffins will end up flat and dense. This is also why I store mine in airtight containers.
- Do not peel: I keep the green skins on for color and a nutrient boost.
Nutrition
Serving: 1muffin | Calories: 193kcal | Carbohydrates: 29g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 145mg | Potassium: 193mg | Fiber: 3g | Sugar: 11g