Vegan Zucchini Muffins

These Vegan Zucchini Muffins are fluffy and moist with a deliciously sweet flavor. This healthy muffin recipe makes a tasty breakfast or snack, and is a great way to enjoy your veggies!

These Vegan Zucchini Muffins are moist and flavorful - you'd hardly know that they're full of yummy vegetables. The grated zucchini gives this recipe lots of texture and moisture, as well as a mild sweet flavor that works so well with the sweet sugar and applesauce. For more texture, you can even grate an apple into the batter. Kids love these for breakfast and they also make a great snack, so consider storing some in the freezer for easy access whenever you need something quick.

This recipe is really simple, and you have probably got all the ingredients in your fridge and pantry. I've listed some add-ins and substitutions below that you can use to change up the basic recipe to fit everyone's preferences. If you're looking to start your day off in a healthy way, then these Vegan Zucchini Muffins will be perfect. Let's look at what you'll be using to make them.

Video Recipe

What you'll need

Dry ingredients

• Flour, baking powder, baking soda, salt.

Wet ingredients

• Sugar. Brown or white.
• Grapeseed oil. Avocado or melted coconut oil would work here as well.
• Apple Sauce. Store-bought or just use grated apple.
• Plant milk. I used oat milk.
• Grated Zucchini. No need to squeeze the liquid out.

How to make Vegan Zucchini Muffins

1. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

2. In a large bowl, combine the sugar, oil, apple sauce, and plant milk. Whisk really well.

3. Add the flour mixture to the wet ingredient mixture and combine thoroughly.

4. Stir the grated zucchini into the batter.

5. Line a muffin tin with paper liners. Divide the batter evenly between 12 muffin cups and bake for 30 minutes at 350°F.

Tips for the best Vegan Zucchini Muffins

• Spoon and level off your flour. To avoid dry muffins, spoon the flour into the measuring cup and then level it off with a knife. This is more accurate than scooping because it packs in too much flour.
• Sift the dry ingredients. If you have a sifter, use it when you add the dry ingredients to each other. Doing this will eliminate clumps and make it easier for the flour to incorporate with the rest.
• Don't squeeze out the zucchini liquid. This liquid adds lots of moisture to the muffins and keeps the shredded zucchini from getting dry as it bakes. Plus, there's lots of flavor in it.
• Allow the muffins to cool. Because they are so hot when they come out of the oven, the muffins are likely to crumble if moved too soon. Let them cool in the tin for 5 minutes before moving to a cooling rack.

Add-ins and Substitutes

• Substitute other fruits. Applesauce is great as a binder and for flavor, but if you want to add other fresh or dried fruits, you can try blueberries, cranberries, dates, or banana.
• Add seeds. For a boost of healthy flavor, add chia seeds, flaxseed, pumpkin seeds, or sunflower seeds.
• Substitute gluten free. By replacing the all-purpose flour with a gluten free baking flour 1:1, you can make this allergen friendly.
• Add nuts. These Vegan Zucchini Muffins would also taste great with chopped nuts added in. Enjoy them with almonds, pecans, and walnuts.

How to Store

Store these Vegan Zucchini Muffins once they have cooled in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 7 days. They can also be frozen in a ziplock freezer bag or container for 3-6 months. Defrost overnight in the fridge and reheat in the oven or microwave until warmed through.

What to Serve with it

• Proteins. Pair these muffins with Veggie Tofu Breakfast Scramble, Vegan Breakfast Tacos, and Vegan Scrambled Eggs.
• Coffee. Enjoy them with a hot cup of coffee, or try this delicious Caramel Macchiato or Pumpkin Spice Latte with your favorite plant-based milk and whipped cream.
• Pancakes. For a breakfast buffet, serve these Vegan Zucchini Muffins with Vegan Banana Pancakes or Vegan Potato Pancakes.
• Oatmeal. Serve them with hot oatmeal, or with these Strawberry Oatmeal Bars and Best Vegan Oatmeal Cookies. As an alternative, also try these 3-Ingredient Puffed Cereal Bars.

I hope you and your family will love these Vegan Zucchini Muffins as much as we do. They have such amazing texture and sweet flavor, they make the perfect healthy breakfast for kids and adults alike. Enjoy!

More tasty vegan recipes:

• Roasted Cabbage Steaks
• Potatoes and Green Beans
• Vegan Mushroom Sauce
• Quick Maple Sriracha Tofu