Go Back
–+ servings
Baked vegan zucchini muffins on a white marble background.

Vegan Zucchini Muffins

Keri Bevan
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.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 muffins
Calories 172 kcal

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.

Notes

❄️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.

Nutrition

Calories: 172kcalCarbohydrates: 27gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 1gTrans Fat: 0.03gSodium: 183mgPotassium: 100mgFiber: 1gSugar: 14gVitamin A: 33IUVitamin C: 3mgCalcium: 44mgIron: 1mg
Keyword vegan zucchini muffins
Tried this recipe?Let us know how it was!