So ever since making my vegan chocolate zucchini cake I’ve been super keen to try putting zucchini in other baked goods, and these vegan zucchini muffins were it!
And…they are super good! They taste wonderful while also having this wholesome feel.
And now I’m thinking some vegan zucchini bread is up next because putting zucchini in baked goods is nothing but a very good idea (Update: vegan zucchini bread is here as well as vegan zucchini brownies and vegan zucchini fritters!).
And now I’m going to include a batter shot below that is not super pretty looking, but I had to show it so you can see how thick this batter is. I know that if I don’t show it some people will be trying to make this and then saying I must have made a mistake with the recipe, there must be more liquid required!
But no, it is supposed to be super thick. You start mixing it, and then you might have to let the batter sit for a couple of minutes and then mix it again, so that the zucchini releases more of its moisture into the batter and somehow it all comes together. It has to be thick, because zucchini is such a moist ingredient that once baked, you have the most perfectly moist zucchini muffins.
You’ll spoon the batter into the muffin partitions, it definitely won’t pour!
It is super important that you don’t use too much flour though, and since flour is a tricky measurement (and cup sizes across the world are different!), weighing it on a food scale is the best option.
If you’re not going to weigh the flour then make sure you use the correct technique for measuring flour which is ‘spoon and level’, you have to fluff up the flour, spoon it into the cup and then level it off with a knife. Don’t pack it in, it has to be spooned and levelled (and use a US cup measure), otherwise you can accidentally use more than required. Which is why weighing is often a very good idea for accuracy.
If you did accidentally use too much flour then your batter will be too thick to mix and you’ll need to compensate with a bit more liquid, but I’m hoping you’ll weigh the flour so that won’t happen and you’ll get a consistent result.
The zucchini is shredded up before going into the batter and the easiest way to do this is in a food processor. You can grate it by hand but it would take much longer.
And if you’re wondering: why the heck use zucchini in baked goods? Well the answer is – they provide heaps of moisture, without adding flavor! So you don’t taste any zucchini in the final product, but you get deliciously moist baked goods as a result. The zucchini cooks down so that there’s almost no trace of it in the final product (okay yes you can see a tiny bit of green in these muffins, but trust me they don’t taste like green vegetables!).
And then I also used walnuts in these and I really think the walnuts take these muffins to the top levels of deliciousness! Of course if you have a nut allergy you can just leave them out or add in some raisins! I think that would be super good with these too.
I hope you’ll enjoy these vegan zucchini muffins, they are:
- Super delish!
They are awesome to eat exactly as is, but I’m also a fan of cutting them in half and putting on some vegan butter. Keep them covered at room temperature and they’ll stay fresh for up to 5 days.
What do you think of these vegan zucchini muffins? Let me know in the comments and shoot any questions my way (and rate the recipe too please, thanks!).
For more fabulous vegan muffins, check out these recipes:
- Vegan Banana Bread Muffins
- Vegan Chocolate Chocolate Chip Muffins
- Vegan Blueberry Muffins
- Vegan Pumpkin Muffins
- Vegan Raisin Bran Muffins
- Vegan Cornbread Muffins
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Wholesome and delicious vegan zucchini muffins. These vegan muffins are moist, filling super easy to make, and fabulous either as is or spread with some vegan butter.
- 2 cups (250g) All Purpose Flour
- 1/2 cup (100g) White Sugar
- 1/2 cup (100g) Brown Sugar
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/2 tsp Salt
- 1 cup (140g) Shredded Zucchini (packed)*
- 1/2 cup (120ml) Olive Oil*
- 2 tsp Vanilla Extract
- 1/4 cup (60ml) Soy Milk (or other non-dairy milk)
- 1 Tbsp Apple Cider Vinegar
- 1 Flax Egg
- 1 cup (100g) Walnuts (broken up)*
- Preheat the oven to 350°F (180°C).
- Sift the flour into a mixing bowl and add the white and brown sugar, baking soda, baking powder, cinnamon, nutmeg and salt.
- Shred your zucchini in a food processor or with a grater and add to the mixing bowl.
- Prepare your flax egg by mixing 1 Tbsp of ground flaxseed meal with 3 Tbsp of hot water and allowing it to sit for a minute to become gloopy.
- Add the olive oil, vanilla, soy milk and apple cider vinegar to the mixing bowl along with your flax egg.
- Mix into a thick batter. If you are finding it difficult to mix it all in properly, then let the batter rest for a couple of minutes and the moisture from the zucchinis will seep through the batter, so when you mix it again it should all come together.
- Add in the broken up walnuts and mix.
- Spray a muffin tray with non-stick spray and divide the batter evenly between the muffin partitions.
- Place into the oven to bake for 35 minutes or until a toothpick inserted into the center of one of the muffins comes out clean.
- Remove the muffins from the tray and transfer to a wire cooling rack to cool.
*You’ll need about 2-3 small zucchinis for 1 cup of shredded zucchini.
*I often like using a high quality olive oil in baking but you can switch for a different vegetable oil if you prefer.
*You can omit the walnuts if you prefer, or use something different like raisins (though I haven’t tested this).
- Serving Size: 1 Muffin (of 12)
- Calories: 284
- Sugar: 17g
- Sodium: 229mg
- Fat: 14.9g
- Saturated Fat: 1.8g
- Carbohydrates: 34.8g
- Fiber: 1.6g
- Protein: 3.8g
Keywords: vegan zucchini muffins