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Vegan Zucchini Muffins

Vegan Zucchini Muffins


  • Author: Loving It Vegan
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 minutes
  • Yield: 12

Description

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.


Ingredients

  • 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)*

Instructions

  1. Preheat the oven to 350°F (180°C).
  2. Sift the flour into a mixing bowl and add the white and brown sugar, baking soda, baking powder, cinnamon, nutmeg and salt.
  3. Shred your zucchini in a food processor or with a grater and add to the mixing bowl.
  4. 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.
  5. Add the olive oil, vanilla, soy milk and apple cider vinegar to the mixing bowl along with your flax egg.
  6. 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.
  7. Add in the broken up walnuts and mix.
  8. Spray a muffin tray with non-stick spray and divide the batter evenly between the muffin partitions.
  9. 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.
  10. Remove the muffins from the tray and transfer to a wire cooling rack to cool.

Notes

*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).

  • Category: Baking, Dessert, Breakfast
  • Cuisine: Vegan

Nutrition

  • 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