Vegan Zucchini Muffins Recipe

I love this recipe because it’s the perfect combination of wholesome ingredients and indulgent flavors, making me feel both virtuous and a little spoiled at the same time. Plus, there’s something truly satisfying about sneaking veggies into a sweet treat, and these muffins nail that balance effortlessly!

These muffins, made with finely grated zucchini, are packed with nutrients, offering both moisture and ample vitamins. Ground cinnamon and nutmeg provide the flavor punch you don’t expect when biting into natural-tasting muffin “dough.” Applesauce and maple syrup sweeten these muffins in a very healthy, nonunctious way.

Enjoy your muffins with a few walnuts or dried cranberries, for some very muffin-like texture.

Ingredients

Provides structure and texture: All-Purpose Flour
Baking Powder and Baking Soda: Necessary for leavening, making light, fluffy muffins.

Zucchini, grated: This ingredient contributes moisture, nutrients, and a fraction of sweetness to my muffins.

Applesauce is a naturally sweet, healthier alternative to oil.

Maple Syrup: A natural sweetener abundant in antioxidants.

Milk Substitutes from Plants: Moisten constituents and introduce delicate tastes.

Vegetable Oil: Contributes moisture and richness.

Cinnamon and Nutmeg: Warm spices that enhance both taste and aroma.

Ingredient Quantities

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup grated zucchini
• 1/3 cup applesauce
• 1/3 cup maple syrup
• 1/4 cup plant-based milk (such as almond or soy)
• 1/4 cup vegetable oil or melted coconut oil
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts or pecans (optional)
• 1/4 cup raisins or cranberries (optional)

Instructions

1. Set your oven to 350°F (175°C), and prepare a muffin tin with either paper liners or a light coating of grease.

2. In a large mixing bowl, blend together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

3. In a different bowl, mix together the following: grated zucchini, applesauce, maple syrup, plant milk, oil, and vanilla extract.

4. The wet mixture should be added to the dry ingredients. Stir gently until just combined. Do not overmix.

5. If you are using them, mix the chopped walnuts or pecans and the raisins or cranberries in until they are evenly distributed.

6. Evenly distribute the batter among the lined muffin cups, filling each roughly to the three-quarters line.

7. Put the muffin tin into the oven that has been preheated and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

8. Let the muffins cool in the tin for approximately 5 minutes. After that, use a pair of tongs to gently transfer the muffins to a wire rack. Let the muffins cool completely before storing or serving.

9. Present the muffins either warm or at room temperature. They can be kept in an airtight container for as long as 3 days.

10. Savor the yumminess of these vegan zucchini muffins as a breakfast, a treat, or a healthy mid-day snack!

Equipment Needed

1. Oven
2. 12-cup muffin tin
3. Paper liners or grease
4. Large mixing bowl
5. Medium mixing bowl
6. Measuring cups and spoons
7. Whisk or spoon (for mixing)
8. Grater (for zucchini)
9. Spatula (for mixing and scraping)
10. Tongs (for transferring muffins)
11. Wire rack (for cooling muffins)

FAQ

• Can I use whole wheat flour instead of all-purpose flour?Certainly, you can use whole wheat flour in place of all or part of the all-purpose flour, but your muffins might turn out denser.
• What can I use instead of applesauce?Mashed bananas or extra grated zucchini may be used instead of the applesauce.
• Can I make these muffins gluten-free?Absolutely, you can substitute an all-purpose gluten-free flour blend for regular flour.
• Do I need to peel the zucchini before grating?There is no need to peel zucchini; the skin provides texture and nutrients.
• How should I store these muffins?An airtight container at room temperature is the best storage option for muffins. Keep them there for up to 3 days, and then make them an impromptu picnic food. For longer-lasting muffins, though, go cold: Refrigerator, muffin; that’s the way to go.
• Can I freeze these muffins?Indeed, it is possible to freeze these muffins. They should be wrapped one by one in plastic and placed in either an airtight container or a freezer bag before being stored in the freezer. They can last up to three months in there.

Substitutions and Variations

You can use whole wheat flour or a gluten-free flour blend in place of all-purpose flour for a more healthful or gluten-free option.
If you want to replace something in this recipe, feel free to do so. Here are some suggested substitutes for the main ingredients:

– Brown rice syrup
– Agave nectar
– Honey
Substitute almond or soy milk with any plant-based milk you prefer, like oat milk or cashew milk.
Substitutes for coconut oil may include avocado oil or olive oil.
Chopped dried apricots or figs can be used in place of raisins or cranberries for a different flavor.

Pro Tips

1. Grate the Zucchini Finely Using a finer grater for the zucchini will help it blend better into the batter, ensuring even moisture and texture throughout the muffins. Be sure to drain any excess liquid after grating if the zucchini is particularly watery.

2. Don’t Overmix the Batter Once you add the wet ingredients to the dry mixture, stir gently and only until just combined. Overmixing can lead to dense muffins.

3. Customize with Add-Ins Feel free to experiment with the mix-ins like nuts, raisins, or cranberries. You can also try adding chocolate chips or seeds like sunflower or pumpkin for extra texture and flavor.

4. Check Muffin Doneness Ovens can vary, so start checking for doneness around 20 minutes. Use a toothpick inserted in the center; if it comes out clean or with a few crumbs, the muffins are ready.

5. Add a Streusel Topping For an extra crunch, consider topping the muffins with a simple streusel. Combine flour, brown sugar, a pinch of cinnamon, and some cold plant-based butter until crumbly, and sprinkle over the batter before baking.