Are you looking for a delicious way to use up all that zucchini from your garden? These vegan zucchini muffins are the perfect solution, combining the best of summer's bounty with a tender, fluffy muffin that's sure to become a family favorite.
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It's that time of year again! Zucchini plants are bursting with an abundance of fresh, green squash. If you're a gardener or know someone who is, you might find yourself with more zucchini than you know what to do with. These vegan zucchini muffins are the perfect solution to make the most of your harvest.
These muffins are not only delicious but also incredibly versatile. They make a great breakfast treat, a satisfying snack, or even a healthier dessert option. Packed with shredded zucchini, they're moist, tender, and full of flavor. Plus, they're vegan (obviously), so everyone can enjoy them!
If you're looking for more ways to use up your zucchini bounty, try my crispy zucchini fritters, addictive zucchini chips, or my fresh, flavorful summer pasta with veggies. With so many delicious options, you'll never get tired of this summer squash.
So, grab your grater and get ready to transform your garden-fresh zucchini into a batch of irresistible vegan zucchini muffins.
👨🍳How To Make Vegan Zucchini Muffins
- Preheat your oven to 350°F (175°C). Grease or line a muffin tin with liners.
- In a large bowl, combine the shredded zucchini, brown sugar, maple syrup or agave nectar, vegetable oil, applesauce, and vanilla extract. Mix well.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
- If using, fold in the chopped walnuts or pecans.
- Spoon the batter into the prepared muffin tin, filling each cup about ⅔ full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Top Tip
Squeeze out the excess moisture from the shredded zucchini before adding it to the batter. To do this, place the shredded zucchini in a clean kitchen towel or cheesecloth and twist it to wring out as much liquid as possible. This helps prevent the muffins from becoming too wet or gummy.
💡How To Make Bakery Style Muffins
Want vegan zucchini muffins with big, bakery-style domed tops? Simply follow these instructions
- Use a higher baking temperature: Preheat your oven to 425°F (220°C) for the initial baking stage. This high heat helps the muffins rise quickly, creating the domed top.
- Fill muffin cups to the top: Fill your muffin cups almost to the top, about ⅞ full. This allows the batter to rise above the rim of the cup, creating a taller muffin.
- Use a thicker batter: A thicker batter will hold its shape better during baking, leading to a taller muffin. You can achieve this by using less liquid or adding more dry ingredients.
- Fill only 6 muffin cups in a 12-cup tray: When you fill every other cup, it allows for better air circulation around each muffin. This helps the muffins bake more evenly and rise more effectively.
- Bake in two stages: Bake the muffins at the high temperature (425°F/220°C) for 5-7 minutes. Then, reduce the temperature to 350°F (175°C) and continue baking for another 15-20 minutes, or until a toothpick inserted into the center comes out clean. The initial high heat creates the domed top, while the lower temperature ensures the muffins cook through without burning.
- Don't overmix: Mix the batter until just combined. Overmixing can lead to tough, flat muffins.
Customize This Recipe
- Chocolate Chip: Fold in ½ cup of vegan chocolate chips to the batter for a sweet and indulgent twist.
- Lemon Blueberry: Add 1 tablespoon of lemon zest and 1 cup of fresh or frozen blueberries to the batter for a bright and fruity variation.
- Carrot Cake: Replace half of the zucchini with grated carrots and add ½ cup of raisins for a carrot cake-inspired muffin.
- Savory Herb: Reduce the sugar to ¼ cup, omit the cinnamon and nutmeg, and add 1 tablespoon of chopped fresh herbs (such as rosemary or thyme) for a savory breakfast muffin.
❄️Storage Instructions
Refrigerator
To store your vegan zucchini muffins, allow them to cool completely on a wire rack. For refrigerator storage, place the muffins in an airtight container or resealable plastic bag and store them for up to 5 days.
To reheat refrigerated muffins, microwave individual muffins for 15-20 seconds or until warm.
Freezer
To freeze the muffins, wrap each one tightly in plastic wrap or aluminum foil, then place them in a freezer-safe container or resealable plastic bag, labeled with the date and contents. Frozen muffins can be stored for up to 3 months.
To thaw frozen muffins, remove the desired number and let them thaw at room temperature for about an hour, or microwave the unwrapped muffin for 30-45 seconds or until heated through.
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📖 Recipe
Vegan Zucchini Muffins
Ingredients
- 1 ½ cups shredded zucchini squeeze the moisture out
- 1 ½ cups all-purpose flour
- ½ cup brown sugar packed
- ¼ cup maple syrup or agave nectar
- ¼ cup vegetable oil
- ¼ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ cup chopped walnuts or pecans optional
Instructions
- Preheat your oven to 350°F (175°C). Grease or line a muffin tin with liners.
- In a large bowl, combine the shredded zucchini, brown sugar, maple syrup or agave nectar, vegetable oil, applesauce, and vanilla extract. Mix well.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
- If using, fold in the chopped walnuts or pecans.
- Spoon the batter into the prepared muffin tin, filling each cup about ⅔ full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
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