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!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings muffins

Calories 234kcal

Author Tania Sheff

Ingredients

Dry Ingredients

2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. sea salt

Wet Ingredients

1 cup sugar
½ cup grapeseed oil or melted coconut oil
½ cup apple sauce
½ cup plant milk

2 cup grated zucchini

Instructions

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, combine the sugar, oil, apple sauce, and plant milk. Whisk really well.
Add the flour mixture to the wet ingredient mixture and combine thoroughly.
Stir the grated zucchini into the batter.
Line a muffin tin with paper liners. Divide the batter evenly between 12 muffin cups and bake for 30 minutes at 350°F.

Video

Notes

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.

Nutrition