Quick and easy sweet Vegan Zucchini Bread Muffins. Ready in 40 minutes. Soy-free. Under 30 minutes bake time. Perfect for breakfast or snacks. Nutritious and delicious!
Why You’ll Love These Vegan Zucchini Muffins
- Ready in just 40 minutes
- Soy-free and vegan-friendly
- Ideal for breakfast or snacks
- Full of wholesome ingredients like zucchini and walnuts
- Simple to make with just 10 minutes prep time
- Great for kids – sneak some hidden veggies into their day! A good one to prep and freeze on the weekend before the rush of back to school activities.
Ingredients
The great thing about these zucchini muffins is they are affordable and don’t use any particularly unusual ingredients. The only thing you might need to pick up from the health food aisle is some ground flaxseed meal which is used as a binder and also has lots of healthy fats and fiber.
Here’s a quick shopping list of all the ingredients you’ll need:
- All-purpose flour
- Baking powder
- Ground flax
- Salt
- Ground cinnamon
- Ground nutmeg
- Lemon zest (optional)
- Oat milk
- Maple syrup
- Vegetable oil
- Shredded zucchini
- Chopped walnuts or chocolate chips
See the recipe card for quantities.
How to Make Vegan Zucchini Muffins
Step One: Combine dry ingredients in a bowl.
Step Two: Mix wet ingredients in another bowl.
Step Three: Combine wet and dry ingredients.
Step Four: Fold in shredded zucchini and walnuts or chocolate chips.
Step Five: Fill muffin tins.
Step Six: Bake until done. Cool before serving and enjoy!
See recipe card for timings and oven temperature.
Storage
These muffins taste best on the day of baking, but also keep well.
They’ll last for 3 days in the refrigerator in an airtight container, or up to 3 months in the freezer. To thaw, transfer muffins to the refrigerator overnight or microwave for a quick thaw before reheating.
If you’re into easy, snacky things like these Zucchini Muffins, you’ve gotta try my Snickerdoodle Protein Balls too. They’re super quick to make, full of cozy cinnamon flavor, and perfect for tossing in your bag or grabbing on the go.
I hope you love these wholesome vegan zucchini muffins! They’re so easy you can’t go wrong. If you like them, I’d be SO grateful if you could leave a star rating and review below (scroll right to the bottom) to help share this recipe with more foodies. You can also share your results on Instagram – tag me @glowdiaries___ and I will reshare your post to my stories 🙂
Vegan Zucchini Muffins
Ingredients
- 3 tablespoon Ground flaxseed (20g)
- ¾ cup Oat milk (180ml)
- ½ Cuc Maple syrup (120ml or or 156g)
- 6 tablespoon Vegetable oil (90ml or 75g)
- 1 teaspoon vanilla extract (4g)
- 2 cup All-purpose flour (240g)
- 1 tbsp Baking powder (12g)
- ½ tsp Salt (3g)
- ½ tsp Ground cinnamon (1g)
- ½ tsp Ground nutmeg (1g)
- 1 tsp Lemon zest (2g) optional
- 8 Oz Shredded zucchini shredded; about 2 cups; 225g
- 2/3 Cup Chopped walnuts (90g) pistachios, or chocolate chips
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin pan or line with paper liners.
- In a large mixing bowl, whisk together the ground flaxseed and oat milk. Let sit for 5 minutes to thicken.
- Meanwhile, shred the zucchini and blot with paper towels to remove excess moisture. Do not squeeze dry.
- Add the maple syrup, vegetable oil, and vanilla extract to the flax mixture. Stir until smooth.
- Add the flour, baking powder, salt, cinnamon, nutmeg, and lemon zest (if using). Stir until just combined – do not overmix.
- Fold in the shredded zucchini and chopped walnuts.
- Divide the batter evenly between the muffin cups, filling each about ¼ inch below the top.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for at least 10 minutes before transferring to a wire rack.
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