Garden Fresh Vegan Zucchini Muffins

Welcome to your new favorite go-to recipe for incredibly moist, utterly delicious, and remarkably easy-to-make Vegan Zucchini Muffins! These wholesome delights are a perfect choice for a quick and healthy breakfast, a satisfying snack, or a delightful tea-time treat. Infused with natural sweetness from applesauce and ripe bananas, these muffins are designed to be a convenient “grab-and-go” option, ideal for even the most hectic weekday mornings or busy afternoons. I frequently incorporate these healthy zucchini muffins into my weekly meal prep, ensuring that a nourishing and delightful option is always at hand for my family.

Zucchini season is truly a cause for celebration, and if you’re like many of my readers, you adore healthy zucchini recipes. Inspired by the immense popularity of my existing vegan zucchini bread recipe (which is already fantastic!), I’ve meticulously tweaked it to bring you these equally irresistible vegan muffins. This recipe maintains all the beloved qualities of its bread counterpart – moist, flavorful, and incredibly satisfying – but in a perfectly portioned muffin form.

Many traditional zucchini muffin recipes often call for elaborate steps like squeezing out excess moisture from the shredded zucchini. This unnecessary step often leads to drier muffins and, let’s be honest, more cleanup! With these easy vegan zucchini muffins, you can forget about the fuss. The beauty of this recipe lies in its simplicity: just shred the zucchini and mix it in. The ground flaxseed acts as a magical binder, perfectly absorbing the zucchini’s natural moisture to create muffins that are consistently moist and delightfully fluffy, without any extra effort.

Indulge in Chocolate Chip Zucchini Muffins

Imagine biting into a soft, moist muffin, perfectly sweet, with pockets of ooey-gooey melted vegan chocolate chips. These muffins are truly a delight for the taste buds! The combination of fresh zucchini and rich dark chocolate creates a harmonious flavor profile that’s hard to resist. However, if your love for chocolate knows no bounds, you might be interested in exploring my double chocolate zucchini muffins. These decadent muffins are crafted with almond butter and offer an even more intense chocolate experience, tasting absolutely incredible.

But what if you’re not always in the mood for sweet zucchini recipes? That’s perfectly understandable! Zucchini is an incredibly versatile vegetable, and there are countless savory ways to enjoy it, especially during its peak season. Have you had the chance to try my zucchini pizza bites? They are an insanely delicious appetizer that comes together super quickly – perfect for unexpected guests or a speedy weeknight treat. Or perhaps you’d prefer my vegan stuffed zucchini boats? Everyone who tries them raves about the hearty, “meaty” filling. And for a truly crowd-pleasing option, my husband’s absolute favorite are these Corn + Zucchini Fritters. Why not step out of your comfort zone and give something new a try this zucchini season?

The Power of Healthy Ingredients

Crafting delicious and healthy muffins begins with selecting the right ingredients. Each component in this recipe plays a crucial role, not only in flavor and texture but also in contributing to the nutritional value of these vegan zucchini muffins.

• Fresh Zucchini: The star of the show! One large zucchini or two smaller ones will typically yield around 2 to 2 ½ cups of shredded zucchini, which is the perfect amount for this recipe. Zucchini adds incredible moisture, a subtle earthy flavor, and a boost of vitamins and fiber without making the muffins soggy. If you opt to substitute with yellow summer squash, remember to choose the longer, thinner varieties. The thicker, rounder summer squash often contains too many large seeds, which can affect the texture of your muffins.
• Flour: The foundation of our muffins. In the photographs shared, I specifically used Bob’s Red Mill Gluten-free 1-to-1 baking flour, making these an excellent choice if you require gluten-free zucchini muffins. This blend works beautifully, providing a light and airy texture. For those who don’t need gluten-free, I often achieve similarly fantastic results using a combination of whole wheat flour and spelt flour. The key is to use any all-purpose flour that you know works well for you and your dietary needs. Incorporating whole grains is a wonderful way to introduce diverse fibers into your gut microbiome, promoting digestive health and regularity.
• Ripe Banana: More than just a flavor enhancer, mashed ripe banana serves as a natural sweetener, allowing us to significantly reduce the amount of added syrup in the recipe. It also contributes to the muffin’s moist texture and provides essential nutrients like potassium and dietary fiber. Ensure your banana is very ripe for maximum sweetness and easy mashing.
• Unsweetened Applesauce: A true workhorse in vegan baking, applesauce is a pantry staple for good reason. It not only adds natural sweetness and moisture but also interacts perfectly with the baking powder, providing the necessary lift and rise for light and fluffy vegan muffins. It helps create that desirable dome top without the need for eggs or oil.
• Ground Flaxseed: An absolutely essential ingredient in vegan baking, ground flaxseed (often referred to as a “flax egg” when mixed with water) acts as an incredible binder and emulsifier. It helps hold the muffins together in the absence of eggs and contributes healthy Omega-3 fatty acids. Ground chia seeds can be used as a good substitute if you don’t have flaxseed on hand. To achieve the perfect fine powder suitable for baking, you can easily grind whole flax or chia seeds using a spice grinder.
• Pure Maple Syrup: While the banana and applesauce provide a significant amount of natural sweetness, a touch of pure maple syrup enhances the overall flavor profile without relying on refined sugars. You can also use a similar amount of honey (if not strictly vegan) or date syrup for a different depth of sweetness. Because of the other natural sweeteners, you’ll find this recipe doesn’t require an excessive amount of added syrup.
• Walnuts: I’m a big fan of the added texture and nutty crunch that chopped walnuts bring to these muffins. Beyond the delightful mouthfeel, walnuts are an excellent source of beneficial Omega-3 fatty acids, making these muffins even healthier. If walnuts aren’t your preference, feel free to simply omit them, or substitute with any other chopped nut or seed you enjoy, such as pecans, almonds, or pumpkin seeds.
• Vegan Chocolate Chips: For healthy muffin recipes, I always reach for dark chocolate mini chips. They typically contain less sugar than milk chocolate varieties, and their smaller size means you can get more chips per ¼ cup, ensuring a delightful hint of chocolate in every single bite! Look for brands that are certified vegan to ensure no dairy is used.
• The full list of ingredients, along with precise amounts and detailed measurements, can be found conveniently in the comprehensive recipe card below.

Why You’ll Fall in Love with This Recipe:

These Vegan Zucchini Muffins aren’t just another recipe; they’re a solution for delightful, wholesome baking that fits seamlessly into a busy, health-conscious lifestyle. Here’s why this recipe is destined to become a cherished favorite in your kitchen:

• QUICK: Life is busy, and sometimes, you simply don’t have the luxury of waiting for a zucchini loaf to slowly bake in the oven. That’s where these healthy vegan muffins shine! With minimal prep time and a relatively quick bake, you can have a batch of warm, fresh muffins ready in a flash. You know I’ve always got you covered when it comes to speedy, delicious options!
• EASY: One of the most common dilemmas with zucchini baking is the fear of soggy results from excess moisture. Many recipes demand that you painstakingly squeeze out the liquid from shredded zucchini. Not this one! There’s absolutely no need for that extra, messy step. The ground flaxseeds in this recipe work their magic by binding with the zucchini’s natural moisture, ensuring that the final product is consistently moist, incredibly delicious, and perfectly fluffy. If this is your very first time baking with zucchini, rest assured, this recipe is incredibly forgiving and foolproof.
• HEALTHY: Prioritizing your well-being doesn’t mean sacrificing flavor, and these muffins are a testament to that. They are thoughtfully sweetened with wholesome ingredients like unsweetened applesauce, mashed ripe banana, and just a touch of pure maple syrup or honey. You’ll find absolutely no refined sugars in the ingredients list of any of my recipes – ever. Furthermore, these healthy muffins are completely oil-free, relying on the natural moisture and binding properties of the fruit and zucchini. Opt for whole grain flour, and you’ve got a truly whole foods, plant-based recipe that nourishes your body from the inside out.
• VEGAN: Whether you’re committed to a vegan lifestyle or simply exploring plant-based options, these eggless and dairy-free muffins will exceed your expectations. They taste absolutely incredible, offering all the richness and indulgence of traditional muffins without any animal products. For a vegan muffin recipe, they achieve an impressive rise and fluffy texture, proving that delicious results don’t require any complicated egg or dairy substitutions.
• GLUTEN-FREE: Inclusivity in baking is important! This recipe is incredibly adaptable for those with gluten sensitivities or celiac disease. You can confidently use an all-purpose gluten-free flour blend, such as Bob’s Red Mill 1-to-1 baking flour, to create perfectly delicious gluten-free zucchini muffins that everyone can enjoy. The texture remains excellent, ensuring no one misses out on this wholesome treat.

Mastering the Art of Zucchini Muffins: A Step-by-Step Guide

Creating these delightful vegan zucchini muffins is a straightforward process, designed for ease and enjoyment. Follow these simple steps to bake a batch of perfectly moist and flavorful muffins:

First, begin by preheating your oven to 350°F (175°C). While the oven heats up, prepare your muffin pan by lining it with parchment paper liners. This simple step ensures your muffins won’t stick and makes for easy cleanup.

Next, take your ripe banana and mash it thoroughly with a fork in a medium-sized mixing bowl until it’s smooth and lump-free. The riper the banana, the easier it will be to mash and the sweeter your muffins will be.

Now it’s time to shred the star ingredient: the zucchini. I find using my food processor with the grating attachment to be a fantastic time-saver, making quick work of the task. Alternatively, you can easily use the coarse side of a box grater. Aim for approximately 2 to 2 ½ cups of shredded zucchini. This can typically be achieved with one large zucchini or two small to medium-sized ones. Remember, there’s no need to squeeze out any excess liquid; the flaxseed will handle it!

Once your zucchini is shredded, add it to the bowl with the mashed banana. Then, incorporate the remaining wet ingredients: applesauce, maple syrup (or honey), and vanilla extract. Mix everything together thoroughly until all the wet components are well combined. Set this bowl aside while you prepare the dry ingredients.

Now, gather all your dry ingredients in a separate large mixing bowl. Combine the flour, ground flaxseed, cinnamon, baking powder, baking soda, and sea salt. Use a fork or a whisk to mix these ingredients thoroughly. This process helps to break up any potential clumps in the flour and ensures that the leavening agents and spices are evenly distributed throughout the batter, leading to consistently baked muffins.

Once your dry ingredients are well mixed, carefully pour the wet ingredients (the banana, zucchini, applesauce, maple syrup, and vanilla mixture) into the large bowl containing the dry ingredients. Gently mix everything together using a spatula or spoon. It’s important to avoid overmixing here; mix only until the ingredients are just combined and you no longer see any pockets of dry flour at the bottom of the bowl. Pull your spatula all the way underneath the batter to ensure everything is fully incorporated. A slightly lumpy batter is perfectly fine and often preferred for tender muffins.

With the batter mixed, it’s time for the delightful add-ins! My personal favorites for these muffins are chopped walnuts for extra texture and mini dark chocolate chips for pockets of melty sweetness. You have the flexibility to customize your muffins here – feel free to use any other nuts or seeds you prefer, such as pecans or pumpkin seeds. Alternatively, if you’re not in the mood for chocolate, fresh or frozen blueberries make a fantastic substitution. Gently fold these add-ins into the batter until they are well incorporated. Be careful not to overmix at this stage.

You’ll notice that the batter will be quite thick, and the applesauce will already begin to activate the baking powder, hinting at the lovely rise to come. To evenly distribute the muffin batter into your prepared muffin tins, grab a cookie scoop or use two large spoons. Fill each muffin cup about ¾ full for perfectly sized muffins. If you end up with 11 slightly larger muffins instead of 12, don’t worry – there’s nothing wrong with a generously sized muffin!

Once your muffin tin is filled, carefully place it into your preheated oven. Now, you can relax for approximately 27 minutes while your kitchen fills with the irresistible aroma of freshly baked goods. The muffins are perfectly done when a toothpick inserted into the center of the largest muffin comes out clean, indicating no wet batter remains.

After baking, remove the muffin tin from the oven and allow the muffins to cool in the pan for a few minutes until they are cool enough to handle safely. Then, transfer the muffins to a wire rack to finish cooling completely. While it’s tempting to dive in immediately, resisting the urge and waiting until the muffins are completely cool before peeling off the liners will ensure they come out cleanly and beautifully intact.

Debra’s Pro Tips for Perfect Muffins Every Time

Achieving bakery-quality muffins at home is easier than you think, especially with a few insider tips. Here are some of my expert recommendations to ensure your vegan zucchini muffins turn out perfectly every single time:

• Patience Pays Off with Wrappers: It’s incredibly tempting to unwrap a warm, freshly baked muffin, but for the best results, exercise a little patience. If you attempt to peel off the cupcake liner when the muffin is still hot or even warm, some of the delicious muffin will likely stick to the wrapper. Allowing the muffins to cool completely means they will release cleanly and effortlessly from their liners, leaving you with a perfectly intact, beautiful muffin.
• The Mini Chip Advantage: When incorporating chocolate chips, I always recommend using mini chips in healthy muffin recipes. The reason is simple yet effective: their smaller size allows for a more even distribution throughout the batter. This ensures that you get a delightful burst of chocolate in every single bite, rather than large chunks in some areas and none in others.
• Yellow Summer Squash Substitution: If fresh zucchini isn’t readily available, yellow summer squash makes a wonderful and very similar substitute. Just be mindful of the type of summer squash you select. Opt for smaller, thinner squash to get your required 2 cups shredded. Larger, rounder summer squash varieties tend to have more prominent and numerous seeds, which can alter the texture of your muffins. The goal is to use squash with tender flesh and minimal seeds.
• Filling Muffin Tins: For beautifully domed and consistently sized muffins, aim to fill your muffin tins about ¾ full. This provides enough space for the batter to rise without overflowing. Don’t fret if your batch yields only 11 muffins instead of the expected 12 because you filled them a bit more generously – there’s absolutely nothing wrong with slightly larger muffins! The key is to try and make sure all your muffin tins have roughly the same amount of batter so that they bake evenly and are all done at the same time. This prevents some muffins from being undercooked while others become too dry.
• Gluten-Free Flour Success: As you can see from the accompanying photos, these muffins rise beautifully even when made with gluten-free all-purpose flour. This recipe has been tested and proven to work wonderfully with a 1-to-1 gluten-free baking blend, resulting in perfectly fluffy and tender vegan and gluten-free zucchini muffins that are ideal for those with specific dietary needs or preferences.

Discover More Wholesome Muffin Recipes You’ll Love

If you’ve enjoyed the simplicity and deliciousness of these Vegan Zucchini Muffins, you’ll be thrilled to explore other healthy muffin recipes designed for wholesome indulgence. Expand your baking repertoire with these fantastic options:

• Jam Filled Oatmeal Muffins: Naturally vegan and gluten-free, these muffins offer a delightful surprise with every bite.

Did you know that actively commenting on and rating recipes is one of the most impactful ways to show support for your favorite food bloggers? If you had the pleasure of making this delicious recipe, please consider leaving a five-star rating below and sharing your thoughts in a comment. Your feedback is invaluable! Additionally, I would absolutely love to see your culinary creations. Please share your photos on Instagram by tagging me @dkhealthcoach and using the hashtag #debraklein. Happy baking!

📖 Recipe

Vegan Zucchini Muffins

Author: Debra Klein

These Vegan Zucchini Muffins, naturally sweetened with applesauce and ripe bananas, are incredibly easy to make. They are perfect for a healthy breakfast, a satisfying snack, or a delightful tea-time treat. Enjoy their moist texture and wholesome goodness!

★★★★★

5 from 45 votes

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Prep Time 8 minutes mins

Cook Time 27 minutes mins

Total Time 35 minutes mins

Course Breakfast

Cuisine American

Servings 12 muffins

Calories 203 kcal

Equipment

• Food Processor
• Balloon whisk
• Box Grater

Ingredients

  

1x2x3x

• ▢ 1 large zucchini*
• ▢ ½ cup unsweetened applesauce
• ▢ ½ cup maple syrup or honey
• ▢ 1 ripe banana mashed
• ▢ 1 teaspoon vanilla extract
• ▢ 2 cups whole grain flour*
• ▢ ⅓ cup ground flaxseed
• ▢ 2 teaspoons cinnamon
• ▢ 2 teaspoons baking powder
• ▢ 1 teaspoon baking soda
• ▢ ¼ teaspoon sea salt
• ▢ ½ cup chopped walnuts optional
• ▢ ¼ cup mini dark chocolate chips

Instructions

 

1. Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin pan with parchment paper liners to prevent sticking.
2. Wash the zucchini thoroughly. You do not need to peel the zucchini before shredding. Shred the zucchini using a food processor or the coarse side of a box grater. You’ll need approximately 2 to 2 ½ cups of shredded zucchini.
3. In a medium bowl, mash the ripe banana until it is smooth and creamy.
4. Add the shredded zucchini, mashed banana, applesauce, maple syrup (or honey), and vanilla extract to the medium bowl. Mix these wet ingredients together thoroughly until they are well combined.
5. In a separate large mixing bowl, stir together the flour, ground flaxseed, cinnamon, baking powder, baking soda, and sea salt. Use a whisk to thoroughly combine and break up any clumps. This ensures an even distribution of leavening agents.
6. Pour the wet ingredients mixture into the large bowl with the mixed dry ingredients. Mix gently with a spatula until just well incorporated, being careful not to overmix. Ensure there is no dry flour remaining at the bottom of the bowl.
7. Gently stir in your chosen add-ins, such as the chopped walnuts and mini dark chocolate chips, until they are evenly distributed throughout the batter.
8. Use a cookie scoop or two large spoons to evenly distribute the muffin batter into the prepared muffin pan. Fill each muffin cup about ¾ full. This recipe typically yields 12 muffins. If you only get 11 slightly larger muffins due to fuller cups, that’s perfectly fine; your muffins will simply be a bit more generous in size! Just ensure all cups have a similar amount for even baking.
9. Bake in the preheated oven for 27 minutes. To check for doneness, insert a toothpick into the middle of the largest muffin; it should come out clean.
10. Allow your healthy muffins to sit in the muffin tin for 5-10 minutes until they are cool enough to handle safely. Then, carefully transfer them to a wire rack to finish cooling completely before serving or storing.

Video

Notes

ZUCCHINI: You will need approximately 2 to 2 ½ cups of shredded zucchini for this recipe. One large zucchini or two medium-sized zucchini will typically yield this amount. Don’t worry if your measurement is slightly off; the recipe is forgiving. There is no need to squeeze out excess moisture from the zucchini; the flaxseed will absorb it beautifully, ensuring moist muffins.

FLOUR: For the muffins featured in these photos, I used Bob’s Red Mill Gluten-free 1-to-1 baking flour, which is an excellent choice for delicious gluten-free zucchini muffins. I have also achieved great results using whole wheat flour, or a combination of part whole wheat flour and part spelt flour. Feel free to use any all-purpose flour that you know works best for your dietary preferences and needs.

Wrapper Tip: For neat and clean muffins, always wait until they are completely cooled before attempting to peel off the cupcake liners. If you try to remove the liner while the muffin is still hot or warm, parts of it may stick to the paper. Cooled muffins will release from the wrapper in one clean piece, preserving their perfect shape and texture.

Nutrition

Serving: 1gCalories: 203kcalCarbohydrates: 32gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 4gSodium: 235mgFiber: 3gSugar: 13g

Note

The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.

Did you make this recipe? Please leave a review below, then snap a picture and tag me @dkhealthcoach or use hashtag #dkhealtcoach on Instagram so I can see it!!