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Vegan zucchini muffin topped with chopped walnuts.
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4.99 from 64 votes

Vegan Zucchini Muffins

Wholesome and delicious vegan zucchini muffins. These vegan muffins are soft, moist and easy to make. Serve plain or spread with vegan butter.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast, Dessert
Cuisine: American, Vegan
Diet: Vegan
Servings: 12
Calories: 301kcal

Ingredients

  • 2 cups All Purpose Flour (250g)
  • ½ cup White Granulated Sugar (100g)
  • ½ cup Light Brown Sugar (100g)
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1 teaspoon Cinnamon
  • ¼ teaspoon Nutmeg
  • ½ teaspoon Salt
  • 1 Flax Egg 1 Tbsp Ground Flaxseed + 3 Tbsp Hot Water
  • 1 cup Shredded Zucchini (140g) Packed cup
  • ¼ cup Soy Milk (60ml) or other non-dairy milk
  • ½ cup Canola Oil (120ml) or Vegetable Oil
  • 2 teaspoons Vanilla Extract
  • 1 Tablespoon Apple Cider Vinegar or Distilled White Vinegar
  • 1 cup Walnuts (100g) Chopped, plus more to place directly on top of the muffins before baking.

Instructions

  • Preheat the oven to 350°F (180°C). Spray a muffin tray with non-stick spray.
  • Sift all purpose flour into a mixing bowl and add white and brown sugar, baking soda, baking powder, cinnamon, nutmeg and salt. Mix together.
  • Prepare your flax egg by mixing 1 tablespoon of ground flaxseeds with 3 tablespoons of hot water from the kettle. Let it sit for a minute to become gloopy.
  • Add the flax egg, shredded zucchini, soy milk, canola oil, vanilla extract and vinegar to the bowl and mix into a thick batter.
  • If you're finding it difficult to mix then step away from the bowl for a couple of minutes and let the batter rest. The zucchini will release more moisture into the batter so that when you come back it will easily come together into a thick batter.
  • Add the chopped walnuts and mix in.
  • Divide the batter evenly between the muffin partitions of the prepared muffin tray.
  • Bake for 20 minutes or until a toothpick inserted into the center of one of the muffins comes out clean.
  • Let the muffins cool for a few minutes in the muffin tray before transferring them to a wire cooling rack to cool completely.

Notes

  1. Measure the flour correctly. It is super important that you don't use too much flour and since flour is a tricky measurement, 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'. Spoon the flour into your measuring cup and then level off the top with a knife. 
  2. Flax egg - can be replaced with 3 tablespoons of applesauce.
  3. Shredded zucchini - must be fresh. So you must shred it yourself from whole zucchini and use it right away. If it's pre-shredded it will have dried out too much to provide the moisture we need for this recipe. There is no need to peel the zucchini first. You can just cut off the ends and then shred it, peels and all. You'll need about 2-3 small zucchinis for 1 cup of shredded zucchini.
  4. Don't squeeze the shredded zucchini. We need all the moisture from the freshly shredded zucchini. If there is water that pools at the bottom of your food processor after shredding then you can leave that behind, but don't squeeze the moisture out of the zucchini, we need all of it for deliciously moist muffins.
  5. Walnuts. You can omit the walnuts if you prefer, or use something different like raisins or chocolate chips. 
  6. Gluten-free: For a gluten-free version of these muffins I recommend replacing the flour with a gluten free all purpose baking blend in the same quantity.
  7. Oil-free: For an oil free version you can try replacing the oil with applesauce in the same quantity. It will likely be slightly more dense, but still delicious.
  8. Storing: Like all muffins these vegan zucchini muffins are at their absolute BEST on the day of baking. Soft, moist and so delicious. However, they will keep for 3-4 days in an airtight container at room temperature. Or you can keep them in the fridge but let them come to room temperature before serving.
  9. Freezing: They are also freezer friendly for up to 3 months. Let them cool completely before freezing and ideally freeze them on the day of baking so that they lock in their freshness. Thaw in the fridge and then bring them to room temperature on the countertop before serving.
  10. This recipe has been updated with new photos and lots of extra tips but the recipe itself is unchanged. 

Nutrition

Serving: 1Muffin | Calories: 301kcal | Carbohydrates: 36g | Protein: 4g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 230mg | Potassium: 121mg | Fiber: 2g | Sugar: 18g | Vitamin A: 42IU | Vitamin C: 2mg | Calcium: 53mg | Iron: 1mg