Best Vegan Zucchini Muffin Recipe for Moist, Healthy Treats

Are you on the hunt for a delicious, moist, and wholesome vegan treat that’s perfect any time of the day? Look no further!

These best vegan zucchini muffins are a delightful way to sneak in some veggies while satisfying your sweet tooth. Bursting with fresh zucchini, warm spices, and a light crumbly texture, these muffins are perfect for breakfast, snacks, or even a guilt-free dessert.

Whether you’re vegan, gluten-free, or just someone who loves a tasty muffin, this recipe is easy to follow and yields consistently fantastic results. Plus, they freeze well, so you can enjoy them anytime!

Forget about dry, bland muffins. These zucchini delights are packed with flavor and natural moisture, thanks to shredded zucchini and plant-based ingredients.

You’ll love how effortlessly this recipe comes together, and your kitchen will smell amazing as these muffins bake to golden perfection. Ready to whip up a batch of comforting vegan zucchini muffins?

Let’s dive in!

Why You’ll Love This Recipe

There are countless reasons to make these vegan zucchini muffins your go-to recipe:

• Moist and tender: The zucchini adds natural moisture, so these muffins never feel dry or crumbly.
• Vegan and wholesome: Made without eggs or dairy, these muffins are perfect for plant-based diets and anyone looking to avoid common allergens.
• Quick and easy: Minimal ingredients and straightforward steps make this a great recipe for beginners.
• Customizable: Add nuts, chocolate chips, or dried fruit to suit your preference.
• Perfect balance of flavors: Warm cinnamon and nutmeg combine with subtle sweetness to create a comforting treat.

Ingredients

• 1 ½ cups shredded zucchini (about 1 medium zucchini, squeezed dry)
• 1 ¾ cups all-purpose flour (or whole wheat pastry flour for a healthier option)
• ¾ cup organic cane sugar (or coconut sugar)
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ cup unsweetened applesauce (acts as egg replacer and adds moisture)
• ½ cup almond milk (or any plant milk)
• ⅓ cup melted coconut oil (or neutral oil like canola)
• 1 tsp vanilla extract
• Optional add-ins: ½ cup chopped walnuts, pecans, or vegan chocolate chips

Equipment

• Muffin tin (12-cup standard size)
• Muffin liners or non-stick spray
• Mixing bowls (large and medium)
• Grater (for shredding zucchini)
• Measuring cups and spoons
• Whisk or fork
• Spatula or wooden spoon
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C) and line your muffin tin with paper liners or grease with coconut oil to prevent sticking.
2. Prepare the zucchini: Grate the zucchini using a box grater. Place the shredded zucchini in a clean kitchen towel or cheesecloth and gently squeeze out excess moisture. This step ensures your muffins aren’t soggy.
3. Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
4. Combine wet ingredients: In a separate bowl, whisk the applesauce, plant milk, melted coconut oil, and vanilla extract until smooth and fully blended.
5. Incorporate zucchini: Stir the shredded zucchini into the wet ingredients mixture.
6. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Using a spatula, gently fold everything together until just combined. Be careful not to overmix; a few lumps are okay.
7. Optional: Fold in your favorite add-ins like walnuts or vegan chocolate chips for extra texture and flavor.
8. Fill the muffin cups: Evenly distribute the batter into the prepared muffin tin, filling each cup about 3/4 full.
9. Bake: Place the muffin tin in the oven and bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean.
10. Cool: Allow the muffins to cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely.

Tips & Variations

“Squeeze out the zucchini thoroughly — it makes all the difference in muffin texture!”

• Make it gluten-free: Swap all-purpose flour for a 1:1 gluten-free flour blend.
• Sweetener swaps: Use maple syrup or agave instead of sugar, but reduce the plant milk slightly to keep the batter consistency right.
• Add fruit: Mix in ½ cup raisins, dried cranberries, or blueberries for extra bursts of flavor.
• Spice it up: Add a pinch of ground ginger or cloves for a warm, cozy twist.
• Storage: Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition Facts

Serving Suggestions

These muffins are incredibly versatile and go well with a variety of options:

• Enjoy them warm with a pat of vegan butter or nut butter for a comforting breakfast.
• Serve alongside a cup of hot herbal tea or coffee for a delightful afternoon snack.
• Pair with a fresh fruit salad for a balanced brunch spread.
• For a special twist, spread with vegan cream cheese and a drizzle of maple syrup.

Conclusion

This vegan zucchini muffin recipe is sure to become a staple in your kitchen. It’s an easy, nutritious, and delicious way to enjoy the bounty of fresh zucchini while indulging your sweet tooth.

The moist texture and warm spices create a comforting treat that everyone will love, whether they follow a vegan lifestyle or not. Plus, with plenty of room for customization, you can make these muffins uniquely yours every time you bake.

Don’t forget to check out other recipes on the blog for more amazing dishes like the Chocolate Heaven Cake Recipe for a decadent dessert or the Classico Sun Dried Tomato Alfredo Sauce Recipe for a savory twist.

For cooler days, the Clam Chowder San Francisco Recipe is a comforting classic you’ll want to try. Happy baking and enjoy these delicious vegan zucchini muffins!

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