Simple Vegan Zucchini Muffins

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These Simple Vegan Zucchini Muffins are not just easy and delicious, but they’re also a great way to use a plentiful summer vegetable. They’re dairy-free and egg-free, packed with shredded zucchini, and just sweet enough. Give them a try – you won’t be disappointed!

Deliciously Simple Vegan Zucchini Muffins – A Must-Try Treat!

These dairy-free and egg-free zucchini muffins are a delightful treat that’s quick to make, easily customizable, and perfect for any occasion.

These Simple Vegan Zucchini Muffins also strike the perfect balance. The shredded zucchini keeps them moist, while a blend of brown and granulated sugar adds just the right amount of sweetness. Plus, you won’t even taste the zucchini – it’s just there for that amazing texture!

All you need is a whisk, two bowls (though one bowl works, too, if you want to keep it super simple), and a few pantry staples.

If your garden is overflowing with zucchini, this recipe is a fantastic way to use them up. Bake a batch, enjoy a few, and freeze the rest. These muffins freeze beautifully, making them a great option for meal prep and quick snacks on busy days.

What To Love About This Recipe

Quick and Easy: There’s nothing like whipping up a batch of muffins in no time! This vegan zucchini muffin recipe is a breeze to make. With just a whisk and two bowls, you can have these muffins ready in less than an hour. No mixer is needed!

Dairy-Free and Egg-Free: Since they’re dairy-free and egg-free, these muffins are a great option for anyone with dairy or egg allergies, or if you’re trying to cut back on animal products.

Sneaky Veggies: If you’ve got picky eaters at home, these muffins are a great way to sneak some veggies into their diet. The shredded zucchini blends right into the batter, so they won’t even notice!

Minimal Cleanup: To make these muffins, you only need a whisk and two bowls—or even just one bowl if you’re feeling extra lazy.

Perfect for Summer: Got a surplus of zucchini from your garden? This recipe is a fantastic way to use up those summer veggies and avoid any food waste.

Customizable: You can make these muffins your own by adding your favorite mix-ins. Think chocolate chips, nuts, dried fruit – the possibilities are endless!

Great for Meal Prep: These muffins freeze really well, so you can make a big batch and save some for later. Perfect for those busy days when you need a quick and tasty snack.

Potential Cons of the Recipe

Makes 10 Big Muffins

This recipe yields 10 generously sized muffins. If you prefer smaller muffins, you can easily make 12 by filling the muffin liners only three-quarters full.

Green Strains from Zucchini

While the zucchini is mostly undetectable in taste, some kids might notice the green flecks in the muffins.

Tips To Mitigate These Cons

Adjusting Muffin Size: If you want to make 12 smaller muffins, just fill the liners three-quarters full instead of all the way. This way, you can enjoy a dozen perfectly-sized treats.
Zucchini Visibility: To avoid any complaints about green bits in the muffins, simply peel the zucchini before shredding it. This will help the zucchini blend in seamlessly with the batter, making it less noticeable.

Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

All-Purpose Flour: The base of your muffin, providing structure. Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients.
Baking Powder & Baking Soda: Essential for leavening and helping your muffins rise. Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
Cinnamon & Nutmeg: These spices add warmth and depth of flavor.
Salt: Balances the sweetness and enhances the overall taste. I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
Milk (Dairy or Non-Dairy): I use oat milk, but almond, soy, or any plant milk works great.
Vinegar: Acts with baking soda to help the muffins rise, replacing the need for eggs. You can use apple cider vinegar or white vinegar.
Brown Sugar & Granulated Sugar: Provide sweetness and contribute to the moist texture. Combining both sugars will help the muffins have the perfect texture with a deeper caramelized flavor.
Neutral Tasting Oil: Keeps the muffins moist; vegetable or canola oil works perfectly.
Pure Vanilla Extract: Adds a lovely flavor undertone.
Zucchini: The star ingredient, adding moisture without an overpowering taste.
Turbinado Sugar (optional): For a delightful crunchy top.

Process Overview: How To Make Vegan Zucchini Muffins Step-by-Step

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Grate the Zucchini

Grate zucchinis using the large holes of a box grater. Do not need to squeeze out the moisture.

Step 2 – Mix Dry Ingredients

Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt together in a large bowl until combined.

Step 3 – Whisk Wet Ingredients

In a mixing bowl, combine milk, vinegar, brown sugar, granulated sugar, oil, and vanilla.

Step 4 – Mix Dry and Wet Ingredients

Fold the wet ingredients into the dry ingredients and mix everything together by hand. Do not overmix; the batter will be thick and a little lumpy. Add the grated zucchini and mix until just combined. Cover the bowl and let the batter rest for 15 minutes.

Step 5 – Distribute the Batter

Fill the muffin cups right to the top. Optional: sprinkle the tops with turbinado sugar.

Step 6 – Bake

Bake for 5 minutes at 425ºF (220ºC), then reduce the oven temperature to 350ºF (180ºC) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 20 to 23 minutes. Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

Recipe Tips

Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven for at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
Don’t overmix the batter. Use a light hand when mixing the batter to avoid overworking it, which can result in dense muffins. Mix just until you’ve evenly distributed the ingredients throughout the batter.
Let the batter rest! When your batter is ready, cover and let it rest for 15-20 minutes. Resting the batter allows the flour to fully hydrate.
For evenly sized muffins, consider using an ice cream scoop or measuring cup to portion out the batter into the muffin cups.
Bake at 425º F (218º C) for 5 minutes, and then reduce the oven temperature to 350ºF (180ºC). This initial high oven temperature will help to lift up the muffin top quickly.
Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.
Know your oven! Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, which will affect baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.

Food Allergy Swaps

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.

Variations & Additions

Add a handful of chocolate chips, walnuts, or dried cranberries for extra flavor and texture.
Sprinkle some oats on top before baking for added crunch.
Mini Muffins: A mini muffin tin turns this recipe into bite-sized treats. They’re perfect for snacking or serving at brunch! For mini muffins, bake for 11-13 minutes at 350° F (180° C).

Storing and Freezing Instructions

Pro-Tip: Line the bottom of the airtight container with paper towels. The paper towels will act like sponges, absorbing the moisture the muffins release while they are stored. Replace the paper towel when you see it is too moist.

Frequently Asked Questions

Do I need to peel the zucchini before using it to make muffins?

No, you don’t! However, you can if you want to avoid any complaints about green bits in the muffins.

Do I need to blot the zucchini before using it in the batter?

No, you don’t need to! We want that extra moisture, so shred the zucchini and add it right to the batter.

Can I make mini muffins?

Yes, you can turn this recipe into bite-sized treats. They’re perfect for snacking or serving at brunch! For mini muffins, bake 11-13 minutes at 350° F (180° C).

More Muffin Recipes You’ll Love!

Recipe Card 📖

Oriana Romero

Prep Time 10 minutes mins

Cook Time 28 minutes mins

Total Time 38 minutes mins

Servings 10 muffins

Instructions

Preheat the oven to 425ºF (220ºC). Line 10 cavities of a 12-cup muffin pan with cupcake liners.

Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt together in a large bowl until combined.

In a mixing bowl, combine milk, vinegar, brown sugar, granulated sugar, oil, and vanilla.

Fill the muffin cups right to the top. Optional: sprinkle the tops with turbinado sugar.

Store: Store muffins covered at room temperature for 3 to 4 days, then transfer to the refrigerator for up to 1 week.
Freeze: Muffins can also be frozen for up to 3 months. Cool muffins completely, then wrap them in plastic wrap and then with foil, place in a freezer bag. Thaw frozen muffins in the refrigerator and then bring them to room temperature or warm up in the microwave or a 300°F oven for 4 to 5 minutes.
Food Allergy Swaps:
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.

Recipe Tips:

Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven for at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
Don’t overmix the batter. Use a light hand when mixing the batter to avoid overworking it, which can result in dense muffins. Mix just until you’ve evenly distributed the ingredients throughout the batter.
Let the batter rest! When your batter is ready, cover and let it rest for 15-20 minutes. Resting the batter allows the flour to fully hydrate.
For evenly sized muffins, consider using an ice cream scoop or measuring cup to portion out the batter into the muffin cups.
Bake at 425º F (218º C) for 5 minutes, and then reduce the oven temperature to 350ºF (180ºC). This initial high oven temperature will help to lift up the muffin top quickly.
Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.
Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.

Variations & Additions:

Read the whole post for more tips, tricks, variations, step-by-step photos, faqs, and more.

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Please note that nutritional information is a rough estimate and can vary depending on the products used.

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Nutrition

Serving: 1 muffinCalories: 307kcalCarbohydrates: 45gProtein: 4gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 4mgSodium: 290mgPotassium: 146mgFiber: 1gSugar: 25gVitamin A: 89IUVitamin C: 3mgCalcium: 84mgIron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast Dessert

Cuisine American

Calories 307

Keyword dairy-free egg-free muffins Vegan zucchini

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