These Easy Vegan Zucchini Muffins are soft, moist, and packed with goodness! With simple ingredients like zucchini, flour, and spices, they make a perfect snack or breakfast treat.
Trust me, you’ll want to keep some handy for those snack attacks. Plus, they are a sneaky way to get in some veggies! I love enjoying them warm with a little nut butter on top!
Key Ingredients & Substitutions
Zucchini: Fresh, medium-sized zucchini is key for these muffins. You can also use yellow squash as a substitute if you have it on hand. Remember to squeeze out excess moisture for a better texture!
Flour: All-purpose flour works great, but whole wheat flour adds a nutty flavor and is healthier. If you want a gluten-free option, try almond flour or a gluten-free flour blend—just pay attention to the texture.
Sugar: Granulated sugar is common for sweetness, but coconut sugar adds a nice caramel flavor. You can use maple syrup or agave instead; if you do, reduce the liquid by a couple of tablespoons.
Applesauce: This acts as a binding agent and egg substitute. If you don’t have it, mashed banana works well too, giving a slight banana flavor that many enjoy!
Plant-based Milk: Almond or soy milk is great, but oat milk adds richness. If you’re nut-free, go for rice milk. Just make sure it’s unsweetened to keep the muffins from getting too sweet!
How Do You Prevent Soggy Zucchini Muffins?
The key to preventing soggy muffins lies in how you handle the zucchini. Start by grating it and then using a clean kitchen towel or paper towels to wring out the excess moisture. This helps achieve that tender, fluffy texture.
- Grate your zucchini and place it in a towel. Squeeze firmly to remove as much liquid as possible.
- Use a light touch when mixing the wet and dry ingredients. Overmixing can develop gluten and make the muffins tough.
- Fill the muffin tins no more than 2/3 full to allow room for rising without spilling over.
Easy Vegan Zucchini Muffins
Ingredients You’ll Need:
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1 1/2 cups all-purpose flour (or whole wheat flour for a healthier option)
- 1/2 cup granulated sugar or coconut sugar
- 1/4 cup vegetable oil or melted coconut oil
- 1/4 cup unsweetened applesauce (acts as egg replacement)
- 1/2 cup plant-based milk (almond, soy, oat, etc.)
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- Optional: 1/2 cup chopped nuts or vegan chocolate chips
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus 20-25 minutes of baking time. Overall, you should be enjoying delicious muffins in about 40-45 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that your muffins bake evenly. Line a muffin tin with paper liners or grease it lightly with oil.
2. Prepare the Zucchini:
Grate your zucchini and place it in a clean kitchen towel or a few paper towels. Squeeze out the excess moisture as best as you can. This helps keep the muffins from becoming soggy.
3. Mix the Dry Ingredients:
In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, baking soda, ground cinnamon, and salt. Use a whisk or spoon to stir everything together until it’s well mixed.
4. Combine the Wet Ingredients:
In another bowl, whisk together the vegetable oil, applesauce, plant-based milk, and vanilla extract. Make sure everything is well blended.
5. Mix Wet and Dry Ingredients:
Pour the wet ingredients into the dry ingredient mixture. Stir gently until just combined. Be careful not to overmix—some lumps are okay!
6. Add Zucchini and Mix-Ins:
Now, gently fold in the grated zucchini and any optional add-ins like nuts or vegan chocolate chips. This adds an extra touch of flavor and texture to your muffins.
7. Fill the Muffin Tin:
Using a spoon or ice cream scoop, divide the batter evenly into the muffin tin, filling each cup about 2/3 full to allow room for rising.
8. Bake:
Place the muffin tin in the preheated oven and bake for 20-25 minutes. You’ll know they are done when a toothpick inserted into the center comes out clean.
9. Cool the Muffins:
Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then carefully transfer them to a wire rack to cool completely.
10. Enjoy!
Your vegan zucchini muffins are ready to enjoy! Serve them warm, or store them in an airtight container at room temperature for up to 3 days. They make a wonderful snack or breakfast treat!
FAQ About Easy Vegan Zucchini Muffins
Can I Use Different Flours for This Recipe?
Absolutely! While all-purpose and whole wheat flour work well, you can also use gluten-free flour blends if you’re avoiding gluten. Just make sure to follow the instructions on the package for best results.
How Can I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want them to last longer, consider freezing them! Just wrap each muffin in plastic wrap and place them in a freezer bag. They can be frozen for up to 3 months.
Can I Substitute the Applesauce?
Yes! If you don’t have applesauce, you can use mashed bananas or even silken tofu as a substitute. Both will provide moisture and help bind the ingredients without compromising the flavor too much.
What Add-Ins Can I Use?
The options are endless! You can add vegan chocolate chips, chopped nuts like walnuts or pecans, or dried fruits like raisins or cranberries. Just keep the total add-ins to about 1/2 cup to ensure the batter maintains the right consistency.
