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.
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 tablespoon 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!