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4.80 from 5 reviews

These vegan zucchini muffins are soft, fluffy, and make the perfect breakfast or snack! They are easy to make, ready in 30 minutes, and are kid-approved. These muffins can also be made gluten free, oil free, or refined sugar free!

two vegan zucchini muffins stacked on top of each other

I’ll admit, I don’t use vegetables in my baking very often. But when you eat as many cookies and cupcakes as I do, sometimes you just crave something a liiittle bit healthier.

These vegan zucchini muffins are dairy free, egg free, and can easily be made gluten free. If you’re looking to use up some leftover zucchini, double the batch!

Featured Reader Review

“Just whipped up a batch of these because I have a ton of zucchini in my garden- they were delicious! I can’t wait to make them again!” 

Joan
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Why These Vegan Zucchini Muffins Work

  • The zucchini is undetectable, but it makes the muffins super moist and fluffy!
  • Similar to my vegan blackberry muffins, vegan zucchini muffins freeze well and are perfect for a school snack, breakfast on the go, or even to serve at brunch.
  • Ground cinnamon and nutmeg add a delicious warm spice to the muffins!
  • The recipe is easy to customize accordingly for different diets and food allergies.
  • These vegan zucchini muffins are a great way to sneak some veggies into your day (just like these banana carrot muffins!), and they are freezer friendly!
  • You can make these with or without chocolate chips!

Ingredients Needed

ingredients to make vegan zucchini muffins
  • Zucchini: you’ll need around 1 cup of shredded zucchini. Note that the zucchini doesn’t have to be peeled!
  • Flour: I use regular all-purpose flour in this recipe, but you can also use whole wheat flour, white whole wheat flour, or even gluten free 1-1 baking flour to make gluten free vegan zucchini muffins.
  • Oil: I use canola oil, but you can use any neutral oil! Alternatively, you can use unsweetened apple sauce for an oil free option.
  • Flax: Ground flaxseed is used to make the flax egg. It must be ground – whole flaxseed will not work! You can also use chia seeds in place of flax to make a chia egg.

Step By Step Instructions

Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.

STEP ONE: First, make the flax egg. Mix warm water and ground flaxseed together, then let it sit until the mixture has a gel-like consistency. This takes around 10-15 minutes.

STEP TWO: Preheat the oven and prepare 12 muffins tins with liners.

STEP THREE: Shred the zucchini until you have 1 cup, packed down. Pat it dry with paper towel and squeeze out excess water and set aside.

process showing how to make flax egg and shred zucchini for vegan zucchini muffins
process showing how to make vegan zucchini muffins

STEP FOUR: In a medium bowl, whisk the oil, milk, and vanilla together. Whisk in the sugars, then stir in the flax egg. Add the grated zucchini.

STEP FIVE: Add in the dry ingredients and mix until combined. Add vegan chocolate chips if desired. Pour the batter into muffin liners, almost to the top (around 3/4 full).

STEP SIX: Bake the vegan zucchini muffins for 15 minutes, or until a toothpick comes out clean from the centre of one of the muffins.

Let the muffins cool in the baking tin for 5 minutes then transfer to a wire rack to cool completely.

vegan zucchini muffins in a muffin tin with chocolate chips scattered around

Expert Tips

  • Be sure to only use the flax egg once it has reached that egg-like consistency! If you add it in when it’s still fully liquid, it won’t act properly as an egg replacer or provide the necessary structure to the muffins.
  • Pat the zucchini dry with paper towels to remove some of the excess water. Some zucchini’s will be a lot wetter than others. You don’t have to pat it completely dry, just squeeze out any extra water.
  • Be sure to properly measure your flour. Too much flour will make the batter really thick and can lead to dry muffins.
  • I love to add vegan chocolate chips, dried cranberries, or chopped up walnuts to these muffins.
hand holding a vegan zucchini muffin with a bite out of it

Storage Instructions

The vegan zucchini muffins will be good for 2-3 days at room temperature in an airtight container, but I actually like to freeze them in a ziploc bag as soon as they have cooled.

When I’m ready to eat them, I take one out of the freezer and microwave it for 30 seconds (which makes them taste fresh out of the oven), or let it thaw at room temperature.

More Vegan Recipes You’ll Love

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Vegan Blackberry Muffins
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Vegan Pumpkin Spice Muffins
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If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!

4.80 from 5 reviews

Vegan Zucchini Muffins

Gabby Kislanko
These vegan zucchini muffins are soft, fluffy, and make the perfect breakfast or snack! They are easy to make, are ready in 30 minutes, and are kid-approved!
Prep Time: 15 minutes
Bake Time: 15 minutes
Total Time: 30 minutes
Servings: 12 muffins
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Ingredients
 

  • 1 tbsp ground/milled flaxseed
  • 2 cup (250 g) all-purpose flour (or whole wheat flour or gluten free 1-1 baking flour)* SEE NOTES
  • ½ tsp baking soda
  • 1 tsp baking powder
  • ¼ teaspoon salt
  • ¼ cup canola oil (or other neutral oil) , *can use apple sauce for oil-free
  • ½ tsp ground cinnamon
  • ¼ tsp nutmeg
  • 1 cup shredded zucchini (roughly 1 medium zucchini), patted dry
  • 1 tsp vanilla extract
  • ¼ cup (50 g) granulated sugar
  • ½ cup (105 g) light brown sugar
  • ½ cup vegan milk of choice (I use unsweetened almond milk)
  • ½-¾ cup vegan semisweet chocolate chips, optional

Instructions
 

  • Make the flax egg by combining 1 tbsp ground flaxseed with 2½ tbsp water in a small bowl. Set aside until the mixture becomes gel-like (around 10-15 minutes)
  • Preheat the oven to 350°F and line a muffin tin with 12 liners.
  • In a medium bowl, combine flour, salt, baking soda, baking powder, cinnamon, and nutmeg and set aside.
  • Shred the washed, unpeeled zucchini and measure out one cup, then pat dry with paper towels to remove some of the moisture. Set aside.
  • Whisk together the oil, milk, and vanilla extract. Whisk in the brown sugar and granulated sugar.
  • Add in the flax egg, then stir in the shredded zucchini.
  • Mix in the dry ingredients until combined. Stir in chocolate chips if desired, then fill the muffin tins 3/4 of the way full.
  • Bake 12-15 minutes or until a toothpick inserted in the middle of a muffin comes out clean. Let cool in the tin for 5 minutes then transfer to a wire rack to cool completely.

Equipment

Mixing Bowl
Whisk

Video

Notes

PLEASE NOTE: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the “Metric” tab.
FLAX EGG: The flax egg won’t work properly in the recipe unless wait for it to become gel-like and goopy. If after 15 minutes it’s still watery, you can put it in the fridge for a few minutes to firm it up. The flax seed must be ground up, not whole. You can also use chia seeds to make a chia egg, or a store-bought egg replacer. If you don’t follow a vegan diet, you can replace this with one egg.
GLUTEN FREE FLOUR: If using gluten free 1-1 baking flour, add 3 tablespoons more milk. 
MEASURING FLOUR: Properly measure your flour using the scoop and level method or a kitchen scale. 
SUGAR SUBSTITUTIONS: The sugar can be substituted for coconut sugar at a 1:1 ratio, or maple syrup. If using maple syrup, use around 2/3 cup (or 1/2 cup if you like the muffins to be less sweet). Depending how wet your zucchini is, you may need to reduce milk by 2 tablespoons, but if the batter seems too thick, add in the 2 tablespoons of milk after.
It is important to note that any substitutions to the original recipe will slightly change the texture of the muffins. This includes different sweeteners and flours.
OPTIONAL MIX INS: I like to add in 1/2 cup of chocolate chips to these muffins. You can also add in cranberries or chopped nuts too!
TO MAKE INTO ZUCCHINI LOAF: To make these muffins as a loaf, use a 9×5 loaf pan, and bake at 350°F for around 45-55 minutes, or when a toothpick inserted in the middle comes out clean.
Storage and Freezing Instructions: Store muffins for 2-3 days at room temperature in an airtight container.
Freezing is my favorite way to have fresh muffins on demand! Freeze the cooled muffins in a ziploc freezer bag for up to 2-3 months.  When ready to eat, take one out of the freezer and microwave it for 30 seconds (which makes them taste fresh out of the oven), or let it thaw at room temperature.
Calories: 176kcal, Carbohydrates: 30g, Protein: 2g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 1g, Sodium: 99mg, Potassium: 67mg, Fiber: 1g, Sugar: 13g, Vitamin A: 21IU, Vitamin C: 2mg, Calcium: 47mg, Iron: 1mg
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The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.