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Amazing Vegan Zucchini Muffins 10 mins

Vegan zucchini muffins

Discover flavorful vegan zucchini muffins, a delightful treat perfect for any occasion. These muffins are easy to make and use simple plant-based ingredients, making them a healthy and delicious option.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups grated zucchini, squeezed dry
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1/3 cup vegetable oil
  • 1/4 cup unsweetened applesauce
  • 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, let sit for 5 minutes)
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened non-dairy milk
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
  3. In a separate medium bowl, combine the grated zucchini, granulated sugar, brown sugar, vegetable oil, applesauce, flax egg, and vanilla extract. Mix well.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Gently fold in the non-dairy milk and optional nuts.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. 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 a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Ensure your grated zucchini is squeezed dry to prevent soggy muffins.
  • For a sweeter muffin, you can increase the sugar slightly.
  • Experiment with different non-dairy milks like almond, soy, or oat milk.

Nutrition