Soft and moist vegan zucchini muffins made with fresh zucchini and pantry staples. An easy, healthy dairy-free muffin recipe for any time.
🧁 Vegan Zucchini Muffins Recipe
🧾 Ingredients
- 2 cups all-purpose flour
- 1 cup grated zucchini (excess moisture squeezed out)
- ¾ cup coconut sugar or brown sugar
- ½ cup plant-based milk
- ⅓ cup neutral oil (such as avocado or canola)
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- ½ cup chopped walnuts or chocolate chips (optional)
👩🍳 Instructions
First, preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
Next, in a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
Then, in a separate bowl, mix the coconut sugar, plant-based milk, oil, and vanilla extract until smooth.
After that, gently fold the wet ingredients into the dry ingredients until just combined.
Meanwhile, fold in the grated zucchini and optional walnuts or chocolate chips.
Next, divide the batter evenly among the muffin cups.
Then, bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Finally, remove the muffins from the oven and allow them to cool before serving.
🌱 Benefits of Vegan Zucchini Muffins
First, these vegan zucchini muffins are dairy-free and egg-free, making them suitable for a plant-based lifestyle.
Additionally, zucchini adds moisture, fiber, and nutrients without overpowering the flavor.
Moreover, this recipe uses simple pantry ingredients, making it easy and affordable to prepare.
Furthermore, these muffins are versatile and can be enjoyed for breakfast, snacks, or dessert.
In addition, they store well and are perfect for meal prep or lunchboxes.
Finally, vegan zucchini muffins offer a delicious way to enjoy baked goods while incorporating vegetables.
