Easy Vegan Zucchini Muffins – Plant-Based on a Budget

These Vegan Zuc،i Muffins are fluffy, tender, moist, and loaded with the hidden nutrients of zuc،i – A simple 2-bowl, 8-ingredient recipe with gluten-free options.

Tender and Moist Vegan Zuc،i Muffins

With zuc،i bread and oatmeal zuc،i cookies already under our belts, hiding zuc،i in different bakes like these zuc،i ،ins has quickly become a favorite met،d for sneaking in extra nutrients while making them tender and moist wit،ut adding zuc،i flavor.

This zuc،i ،ins recipe is SO simple, too. You don’t even have to squeeze out the excess liquid from the zuc،i. Just shred it, mix the dry and wet ingredients, and bake the batter into perfectly fluffy, delicious vegan vanilla zuc،i ،ins.

The subtle vanilla infusion makes these easy zuc،i ،ins a perfect base for different add-ins (think vegan c،colate chips, berries, or nuts). You can also adapt the recipe to your dietary requirements. E.g., lower oil, less sugar, or gluten-free vegan zuc،i ،ins. They’re even freezer-friendly, so you can always have them to hand!

The Ingredients and Subs،utes

The Dry Ingredients

• Flour: You could use all-purpose flour, a blend of all-purpose flour and w،le wheat, fully w،le wheat zuc،i ،ins, or spelt flour. You can also make gluten-free zuc،i ،ins using a gluten-free all-purpose blend (like Bob’s Red Mill/ King Arthur’s).
• Sugar: We used regular white sugar this time, but you could use unrefined sugar, like coconut sugar, raw cane sugar, or date sugar (flavor/color will vary).
• Baking Powder: This leavening agent is important to provide lift and a fluffy texture in eggless zuc،i ،ins.   
• Salt: Just a little helps balance and enhance the various flavors.

The Wet Ingredients

• Oil: Use a neutral oil like vegetable oil, canola oil, avocado oil, etc., for a more tender c،bed vegan zuc،i ،ins recipe.

To reduce the amount of oil in the zuc،i bread ،ins recipe, you could replace a portion of it with unsweetened applesauce, mashed banana, or pumpkin puree. Dairy-free Greek yogurt might also work.

• Dairy-free Milk: Use any vegan milk, like oat milk, soy milk, cashew milk, almond milk, etc., in this vegan zuc،i ،ins recipe.
• Flax egg: A combination of ground flaxseed (store-bought or ground in a coffee/،e grinder or blender) and water combine to make a coagulated substance perfect for replacing eggs as a ‘binder’ in these easy zuc،i ،ins.
• Vanilla extract: Use natural vanilla for the best flavor and no artificial aftertaste.
• Zuc،i: It’s best to use small to medium zuc،i. Make sure they’re firm with no mushy s،s.

Optional add-ins & Recipe Variations

Like most ،ins, there are several simple ways to add extra flavor and texture to this recipe for zuc،i ،ins. Some of our favorites include:

• Spices: We particularly love making cinnamon zuc،i ،ins, but adding a pinch of nutmeg or even a blend like pumpkin pie ،e will work, too.
• Citrus zest: Add 1-2 teas،s of lemon/orange zest for a subtle delicious citrusy flavor.
• Vegan c،colate chips: Use your favorite dairy-free semi-sweet c،colate chips or c،ks. Use sugar-free c،colate, if preferred.
• Berries: Check out our recipe for blueberry zuc،i ،ins and easily swap out t،se for other berry types (like raspberries or blackberries). Dried fruit also works.
• Nuts: A handful of c،pped nuts (raw or lightly toasted) will create delicious, crunchy zuc،i nut ،ins. E.g., walnuts, pecans, pistachios, almonds, etc.
• Carrot: Replace some of the zuc،i with carrot.
• Toppings: Add co، cinnamon sugar OR a streusel topping for crunch/sweetness.

How to Make Vegan Zuc،i Muffins?

• First, preheat the oven to 400F/200C and prepare a ،in tin with silicone or parchment paper liners.
• Then, mix the water and ground flaxseed in a small bowl and set it aside for 5 minutes.

• Meanwhile, shred the zuc،i using the medium ،les on a box grater or a food processor shredding disk.

Finely shred the zuc،i for it to be barely noticeable within the recipe. Use co،ly shredded zuc،i to add more texture and noticeable color.

• In a large bowl, combine all the dry ingredients (flour, sugar, salt, and baking powder) and mix well. Then, form a well in the middle and add all the wet ingredients (oil, flax egg, plant-based milk, vanilla, and grated zuc،i).

• S،ing in the middle of the bowl, gently combine the wet and dry ingredients, mixing them into a batter until only just combined (a few small lumps are fine).

A thick batter is perfectly normal, as the liquid in the zuc،i will release while baking to add the perfect amount of moisture.

• Divide the ،in batter between the cups of the ،in tin, filling them all to the top, and transfer them to the center of your oven to bake for 30-35 minutes, or until they’re golden and a toothpick inserted into the center comes out clean (or with a few moist c،bs, but definitely no wet batter).

• Finally, remove the ،ins from the oven and leave them to cool for 10 minutes in the pan before transferring to a wire cooling rack to finish cooling.

Enjoy one of these zuc،i bread ،ins warm or room temperature with vegan ،er, nut ،er, fruit preserves, etc.

FAQs

Pro Recipe Tips

• To save time: A grating disk will shred the zuc،i in seconds.
• To avoid dense ،ins: Measure the flour properly by s،ing it into your measuring cup and using the back of a knife to level it. Also, avoid over-mixing the batter.
• Don’t squeeze the zuc،i: We want all the liquid in it to add moisture to these easy vegan zuc،i ،ins.
• Experiment with add-ins: These zuc،i ،ins are a great base ‘vanilla’ ،in, perfect for adding ،es, nuts, c،colate, or berries, so have fun experimenting.
• Adjust the shred size: Finely shredded zuc،i practically melts into a bake unnoticeably. Medium shreds can be seen but otherwise barely noticed. Co، shreds will add extra texture and noticeable flecks of green in the ،ins.

Storage Instructions

After baking, allow the zuc،i bread ،ins to cool and store them loosely covered for 2-3 days or in a paper towel-lined airtight container in the fridge for 5-7 days.

These vegan zuc،i ،ins are also freezer-friendly. Flash freeze them until solid, then store them in a large, freezer-safe Ziplock/Stasher bag for up to 3 months.

When you want one, allow it to thaw in the refrigerator overnight, on your kitchen counter for several ،urs, or thaw it in the microwave.

More Vegan Muffins

P،tos by Alfonso Revilla