Vegan Zucchini Muffins
These Vegan zucchini muffins are soft, fluffy and perfectly delicious! They are quick and easy to make and require only one mixing bowl. These Vegan gluten free zucchini muffins are great for a healthy breakfast, snacks and even dessert!
Why You’ll Love This Recipe
- These Vegan zucchini muffins are soft, fluffy and moist.
- They are made in one mixing bowl.
- The zucchini adds a great natural moisture and tons of nutrients.
- These Vegan chocolate zucchini muffins are quick and easy.
- They are great for both kids and adults.
- These muffins are a great way to sneak in veggies!
- This recipe is gluten free, dairy free, egg free and Vegan.
- Check out these Gluten Free Chocolate Zucchini Muffins for another great idea.
Ingredients & Substitutions
These are the main ingredients and substitutions for Vegan zucchini muffins. Scroll down to the recipe card for full ingredients list and instructions.
After grating fresh zucchini, squeeze out all moisture. This is very important to achieve the perfect texture. To do this, wrap grated zucchini in paper towels. Wring out all water. Then, measure and add to batter.
Both gluten free 1 to 1 flour and all purpose flour work well. I do not recommend another type of flour for this specific recipe. For a Paleo version, check out these Paleo Chocolate Chip Zucchini Muffins for another great idea.
Coconut sugar is a delicious refined sugar free sweetener. If desired, substitute lightly packed brown sugar.
Applesauce is my favorite Vegan egg replacement. In this case, it takes the place of eggs. Use unsweetened applesauce for best results.
A squeeze of lemon juice reacts with the baking soda to provide leavening. Apple cider vinegar and lemon juice are interchangeable for these muffins.
Melted coconut oil is a heart healthy baking fat. I have not tried this recipe with melted Vegan butter or another oil.
Both cinnamon and nutmeg add an unexpected, slightly warm spice.
Vanilla extract adds a great flavor as well.
Almond milk helps thin out the muffin batter. Any milk can be used if needed. Use oat milk or coconut milk for nut free zucchini muffins.
Vegan dark chocolate chips obviously add the most important touch!
Taste & Texture
These Vegan zucchini muffins taste like chocolate chip zucchini bread! The zucchini flavor is not detectable. The nutmeg and cinnamon add a very subtle warm spiced flavor.
The texture is soft, fluffy and not dry. These muffins are moist!
Health Benefits of Zucchini
Zucchini is a summer squash bursting with nutrients and vitamins. This vegetable can come in either yellow or green. Here are some health benefits of zucchini.
It is low in calories, but high in Vitamin A, manganese, Vitamin C, potassium, and Vitamin K.
In addition, the skin of zucchini is packed with antioxidants. For this reason, I do not peel my zucchini before grating.
Since zucchini has a high water content, it helps aid in digestion.
Zucchini does not spike blood sugar.
In addition to having these amazing health benefits, grated zucchini adds the best moist texture to these muffins.
How to Make
First, preheat oven to 375 degrees Fahrenheit. Generously spray a muffin pan with nonstick spray.
Grate zucchini. Use a paper towel to squeeze out all the excess moisture.
In a large mixing bowl, add all ingredients except chocolate chips. Stir until combined.
Fold in dark chocolate chips.
Use cookie scoop or large spoon to divide batter into muffin pan. Fill each muffin cavity almost to the top. Dot with extra chocolate chips on top if desired.
Bake for 14 to 16 minutes or until toothpick inserted comes out clean.
Finally, remove pan from oven. Allow muffins to cool in pan for 10 minutes before carefully removing to a cooling rack.
Expert Tips & Tricks
Use fresh zucchini for best results. Finely grate zucchini.
Use paper towels or a regular towel to wring out all moisture from zucchini. This is especially important!
Measure zucchini once it has been squeezed out. It will get smaller in size once the water is removed.
The muffin batter will seem slightly thick.
Do not over bake! As soon as a toothpick inserted comes out clean, remove muffins from oven.
Variations & Add Ins
These Vegan zucchini muffins are great as is, but consider these add ins.
Vegan white chocolate chips
Dash of ground ginger
Mini chocolate chips
How to Serve & Store
Serve Vegan zucchini muffins once cool enough to handle. They are great with a tall glass of almond milk. I love them warmed up with some peanut butter or almond butter smeared on.
Store muffins covered at room temperature for up to 3 days. After 48 hours, they will start to become a little firm at room temperature. I like to heat them in the microwave for 20 to 30 seconds to soften them up.
Frequently Asked Questions
Sure! They freeze well for up to 1 month.
Yes. They will be much less sweet though.
No. I recommend not peeling the zucchini before grating. Zucchini skin is high in nutrients and adds a varying texture to the muffins.
You May Also Like
If you make this Vegan zucchini muffins recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out these Vegan Recipes.
Get the Recipe: Vegan Zucchini Muffins
- 1 ½ cups grated zucchini, excess water squeezed out
- 1 ½ cups gluten free 1 to 1 flour, or all purpose flour
- ½ cup coconut sugar, or brown sugar
- ½ cup applesauce
- ½ tsp lemon juice
- 1 tsp baking soda
- ⅓ cup coconut oil, melted
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tsp vanilla extract
- ¼ cup almond milk
- ½ cup dark chocolate chips
- First, preheat oven to 375 degrees Fahrenheit. Generously spray a muffin pan with nonstick spray.
- Grate zucchini. Use a paper towel to squeeze out all the excess moisture.
- In a large mixing bowl, add all ingredients except chocolate chips. Stir until combined.
- Fold in dark chocolate chips.
- Use cookie scoop or large spoon to divide batter into muffin pan. Fill each muffin cavity almost to the top. Dot with extra chocolate chips on top if desired.
- Bake for 14 to 16 minutes or until toothpick inserted comes out clean.
- Finally, remove pan from oven. Allow muffins to cool in pan for 10 minutes before carefully removing to a cooling rack.
- Squeeze out all excess moisture from grated zucchini. This is very important!
- Both gluten free 1 to 1 flour and all purpose flour can be used.
- The dough will seem a little thicker than normal.
- Feel free to add more chocolate chips for a sweeter option.
- For a healthier option, chocolate chips can be omitted.
- Bake only until a toothpick inserted comes out clean.
- Do not over bake!
- Store muffins in an airtight container at room temperature for up to 3 days.
- Freeze muffins for up to 1 month if desired.
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3 Comments on “Vegan Zucchini Muffins”
Hi! Is the recipe correct in that it doesn’t have any baking powder? Thanks!
Hi Emissa! Correct, but there is baking soda in this recipe. Hope you love it!
These muffins were so moist! Loved them.