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One muffin on a white plate in front of a basket of vegan zucchini muffins.
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4.56 from 9 votes

Vegan Zucchini Muffins

These wholesome, lightly sweetened Vegan Zucchini Muffins are perfect for breakfast or a snack any time of day! They're loaded with healthy ingredients like flax, walnuts and, of course, zucchini. All you'll taste is deliciousness!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breads and Muffins
Cuisine: American
Diet: Vegan
Servings: 12
Calories: 150kcal

Ingredients

  • 1 cup whole wheat flour
  • ¾ cup all purpose flour
  • ½ cup flaxmeal
  • 2 tablespoons arrowroot powder or cornstarch
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon cinnamon use 1 teaspoon if you find cinnamon a strong flavor
  • ¾ cup non dairy milk I used almond milk. Oat or soy milk would also work.
  • ½ cup pure maple syrup
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons vanilla extract
  • 1 ½ cups grated zucchini squeeze out all water before adding to recipe
  • ¼ cup chopped walnuts optional

Instructions

  • Preheat oven to 350°F.
  • Lightly spray a 12-cavity muffin pan with cooking spray and set aside.
  • Whisk together the flours, flaxmeal, cornstarch, baking soda, baking powder, salt, and cinnamon in a medium bowl.
  • In as separate bowl, whisk together the non-dairy milk, maple syrup, apple cider vinegar, and vanilla.
  • Stir the dry into the wet and mix until just combined.
  • Stir in the shredded zucchini and walnuts and mix until just combined.
  • Fill each muffin cup about ⅔ of the way full with the batter.
  • Bake for 22 to 25 minutes until a toothpick inserted in the middle comes out clean.
  • Let cool in the pan on a wire cooling rack for 10 to 15 minutes before removing them from the pan. The muffins should pop out easily.

Notes

~ Measure the flour using the spoon and level method.
~ For gluten free, use a gluten free flour blend designed to replace wheat flour at a 1:1 ratio. I used Bob's Red Mill Gluten Free 1:1 Baking Flour for all of the process shots in this post.
~ If using gluten free flour, let the muffins cool completely for best texture. They're even better the next day!
~ Be sure to use flaxseed meal. It's sometimes called flaxmeal or ground flaxseeds. If you don't find flaxseed meal, you can grind whole flaxseed in a small coffee grinder.
~ If your trying to hide the zucchini from your kids, use the smaller holes of the grater and it will all but disappear into the batter. If you like to see the pretty green flecks, use the larger holes on the grater.
~ Squeeze out as much liquid as possible from the shredded zucchini. Wrap the shreds in a clean kitchen towel or several layers of paper towels and wring it out. Just when you think you got all the liquid out, give it another good squeeze for good measure!
~ Mix just until the batter comes together and no more white flour is visible. Do not over mix.
~ Fill the muffin cavities about ⅔rds of the way full. Do not overfill.
~ Bake until a toothpick inserted into the center comes out clean. The batter should be firm and pulling away from the sides. They tops should be a lovely golden brown.
~ Let the muffins cool in the pan for 10 to 15 minutes before removing the muffins.
~ Continue to allow the muffins to cool on a wire rack.
~ Nuts are optional, feel free to leave them out, use a different kind of nut, or even replace them with raisins, dried cranberries, or chocolate chips!
~ If you really don't like zucchini, you can use shredded carrots instead.
~ Store completely cooled muffins in an air-tight container on the counter for 3 to 4 days. You can also freeze them for up to 3 months.
 

Nutrition

Serving: 12Servings | Calories: 150kcal | Carbohydrates: 26g | Protein: 4g | Fat: 4g | Sodium: 321mg | Fiber: 3g | Sugar: 10g