These vegan zucchini muffins are soft, sweet, and full of healthy ingredients. With no oil and no refined sugar in the batter, you can feel good about serving them for breakfast, a snack, or even dessert. Choose your favorite add-ins like chocolate chips, raisins, walnuts, or pecans.
Imagine you could wave a magic wand and suddenly the children or picky eaters in your life would not only eat their veggies, but they'd also beg you to make them . . . for dessert! The good news is you don't need a magic wand when you have this delicious vegan zucchini muffin recipe.
When my kids were little I used to make these mini muffins all the time, but the recipe contained eggs and oil, so I decided to revamp my old recipe and the result is eggless, plant-based, and pure perfection!
You'll love these Vegan Zucchini Muffins because they're:
- Healthy and full of nutrients
- Eggless & Dairy-Free
- Whole-food plant-based
- Refined Sugar-Free (depending on your add-ins)
- Quick & Easy
- Perfect for breakfast, snacks, or even dessert!
- Moist & Delicious!
Can I Make these Refined Sugar-Free?
The batter for these zucchini muffins is already refined-sugar free. The sweetness comes from the applesauce and maple syrup or date syrup. To keep them refined sugar-free just be sure to choose ad-ins that don't have added sugar. Nuts and raisins are a great choice.
Do Dried Cranberries have added sugar?
Unfortunately, it's very hard to find dried cranberries that don't have added sugar. The closest I've ever found were brands that have reduced sugar or brands that use natural sweeteners like apple juice. If you have a dehydrator at home you might be able to make your own dried cranberries. But the easier choice, if you want to keep these muffins refined-sugar-free, is to use raisins, chopped dates, or chopped figs.
How do you make muffins without eggs?
I often get this question, but the answer is surprisingly simple: you just need something in the batter to bind everything together. In this eggless zucchini muffin recipe, there are two binders: applesauce and ground flaxseed. I have even made this recipe without the flaxseed and it worked fine (though I prefer it with). Other common binders for egg-free baked goods include chia seeds, mashed ripe banana, nut butter, silken tofu, vegan yogurt, and more. So if you're new to plant-based cooking you can experiment with a wide range of egg replacements in baking.
Can these Zucchini Muffins be made Gluten-Free?
You can try to make these vegan zucchini muffins gluten-free by substituting with a gluten-free flour. I would recommend oat flour, which you can make yourself by pulsing rolled oats in a food processor. If you try to make these gluten-free, please let me know in the comments and I will update the post with your results.
How to serve Vegan Zucchini Muffins
These vegan zucchini muffins are healthy enough to serve with breakfast but sweet enough to be dessert (especially if you go for the chocolate chip option!). They also make a perfect snack, lunch box treat, or portable meal for hiking or traveling. They are truly the best complete bites of food around!
For even more flavor and nutritional boost, you could try serving these muffins slathered in chia berry jam. Yum!
What kind of muffin form should I use?
I have both metal and silicone muffin forms. The advantage of the metal Mini Muffin Pan is that it is more rigid and sturdy. They also work better with paper muffin cups (if you need to bring the muffins to a bake sale, for instance.) Using paper cups can also make clean-up easier.
On the other hand, what I love about the Silicone Mini Muffin Pan is that you don't need to use paper cups or cooking spray (more environmentally friendly and you never have to worry about running out of cups!). However, the form itself is quite flexible so you need to place it on a baking sheet. With looser batters this sometimes results in spills, though that isn't the case with this recipe.
How to Make Vegan Zucchini Muffins
Believe it or not, this vegan muffin recipe is actually super simple. Start by preheating the oven to 375°F or 190°C and prepping the muffin pan. For a silicone form, just place the form on a baking sheet. If you are using a metal muffin tin, be sure to either place muffin cups or use a cooking spray to keep the muffins from sticking.
Shred a ½ cup of carrots and a medium zucchini in a food processor (recommended) or by hand with a grater (this will result in bigger chunks of zucchini and carrot and could affect the cooking time). You should have about 1 ½ cups of shredded zucchini and ½ cup of shredded carrots.
Next, add all the dry ingredients to a bowl and whisk to combine. This step is important, as it allows for even distribution of the baking soda, baking powder, ground flaxseed, and salt.
Form a small hole in the center of the dry ingredients and add the wet ingredients. Use a wooden spoon or silicone spatula to combine. Don't over mix. When wet and dry ingredients are combined, first fold in the zucchini and carrots and then fold in your add-ins of choice.
I recommend choosing just one or two complementary add-ins (like walnuts and raisins or chocolate chips and pecans). In total, you only need about ¼ to ⅓ of a cup. Be sure everything is evenly distributed.
Spoon the batter into the muffin form and place in the oven.
Cook for 20 minutes. After 20 minutes remove the muffins from the oven. Stick a toothpick or a fork into the center of one of the bigger muffins at the center of the form (those will take the longest to cook). If the toothpick comes out clean, the muffins should be done. If there is wet batter on the toothpick, return the muffins to the oven for another 2 to 5 minutes.
After the muffins are done, don't try to take them out of the pan right away, especially if you are using a silicone form. Let the muffins cool for at least 10 minutes before removing from the form. (I know it will be tough!) This will allow the muffins to set and keep them from sticking.
Can I Make these Vegan Zucchini Muffins Regular-Size?
Sure! You can make about 12 regular sized muffins with this recipe. Just follow the instructions below but set your oven to 350°F or 180°C. They will take about 25 minutes. Be sure to use a toothpick to make sure they are done. If not, add another 3 to 5 minutes to the cooking time.
Can I use this recipe to make Vegan Zucchini Bread?
Yes! You will need to use a bread pan that's either lined with parchment or coated with cooking spray. Bake on 350°F or 180°C for 45 to 50 minutes. Use a toothpick to make sure they are fully cooked in the center.
How do I store these muffins? Can I freeze these vegan zucchini muffins?
If you plan to eat the muffins within a few days, they can be stored in an airtight container in the refrigerator (up to 5 days for best flavor and texture.) However, if you want to make extra zucchini muffins, you can store them in an airtight container in the freezer for up to 3 months. Just defrost a few hours on the counter before serving. If you store them in a deep container, place a piece of parchment paper between each layer to keep the muffins from sticking together.
If this recipe for Vegan Zucchini Muffins speaks your language, you might also love:
- No-Bake Pretzel Brownie Bites
- No-Bake Carrot Cake Bites
- Strawberry Citrus Popsicles
- Easy Oil-Free Vegan Pancakes
- How to Make Muesli (Sugar-Free)
Vegan Zucchini Muffins (Oil-Free & Low Sugar)
- 1 medium zucchini (courgette) (8 oz, or about 1 ½ cups shredded)
- ½ cup shredded carrots (2 to 3 oz)
- Preheat the oven to 375°F or 190°C. If using a metal muffin tin, place paper cups or spray with cooking spray. If you are using a silicone form, place the form on a baking sheet.
- Roughly chopped the zucchini and carrots. Place in a food processor and pulse until all of the pieces are broken down. Set aside. (Alternatively, shred the whole zucchini and carrots using a box grater).
- Add all of the dry ingredients to a large mixing bowl and whisk to combine.
- Form a hole in the center of the dry ingredients. Add the wet ingredients and use a spatula or wooden spoon to combine. Don't over mix.
- Add the zucchini and carrots to the batter and use the spatula to fold them in.
- Finally, add any mix-ins to the batter and gently fold them in.
- Use an ice cream scoop or two large spoons to fill the muffin form with the batter.
- Place the filled muffin pan in the oven and bake for 20 to 25 minutes. Remove the muffins from the oven and insert a toothpick into a muffin in the center of the form. If the toothpick comes out clean, the muffins are done. If the toothpick comes out with wet batter, return the muffins to the oven and bake another 2 to 5 minutes.
- When the muffins are done, let them sit in the muffin form to cool for 10 minutes. This will allow them to set and keep them from sticking.
- Serve and enjoy warm or place in an airtight container and store in the refrigerator for up to 5 days or the freezer for up to 3 months.
- When choosing add-ins, you just need about ⅓ cup total. Keep it simple with just 1 or 2 complimentary add-ins.
- If your batter is too dry, you can add 1 tbsp of water. Be careful to not add too much water, as there is a lot of liquid in the zucchini and adding more liquid will increase the baking time.
- Baking can be tricky. Be sure to strictly follow the measurements for the wet and dry ingredients.
- Oven temperatures can vary greatly and this (along with altitude and humidity) will affect the baking time for each person. You might need to adjust the recipe slightly based on your own situation.
- If you have a question or if you try this recipe and want to offer additional feedback about cooking times, gluten-free options, best ad-ins, etc. please do so in the comments below. I'm always happy to update recipes based on reader feedback!