Fluffy, moist, chocolate chip-loaded Vegan Zucchini Muffins! Bake a batch of these easy, one-bowl muffins when you want to use up your fresh summer zucchini.
I have lots more vegan muffin recipes where that came from. Try my Vegan Blueberry Muffins, my Vegan Banana Muffins, or my Lemon Poppy Seed Muffins next!
The minute I baked my first Vegan Zucchini Loaf, I knew it would become a new summer staple. It’s one of the best ways to turn my fresh zucchini into a fluffy, delicious treat I can slice and enjoy for breakfast or an afternoon snack. These Vegan Zucchini Muffins have that same magic, except they’re even easier to share with my family and friends!
They’re easy to make in one bowl, incredibly moist, and secretly packed with grated zucchini (exactly why I crave them all summer). Oh, and I added plenty of dairy-free chocolate chips, just for good measure.
Why you’ll love these zucchini muffins
- Packed with zucchini – These easy 1-bowl muffins are soft, moist, and secretly packed with shredded zucchini.
- A summer treat! I tend to end up with a lot of extra zucchini in the summer. Thankfully, between these muffins and my crisp Vegan Zucchini Fritters, they never go to waste.
- Kid-approved – If your kids love my Vegan Chocolate Chip Muffins, they’ll be fans of these zucchini muffins, too. The sweet flavors and melted chocolate chips hide the veggies perfectly!
How to make vegan zucchini muffins
Find the complete recipe with measurements in the recipe card below.
Whisk the vegetable oil, soy milk, ground flaxseeds, sugars, and vanilla together in a large bowl.
Blot the grated zucchini dry with paper towels. Add it to the bowl with the wet ingredients and stir to combine.
Sprinkle the flour, baking powder, baking soda, salt, cinnamon, and nutmeg over the top of the wet mixture. Gently stir just until the dry flour is absorbed.
To finish, fold in the chocolate chips or your desired add-ins.
Divide the muffin batter between the muffin liners and press a few extra chocolate chips into the tops. Sprinkle with coarse sugar.
Bake the muffins until a toothpick inserted in the center comes out clean. Set them aside to cool, then enjoy!
Mix-ins for zucchini muffins
I’m all about the melted pools of dairy-free chocolate chips in these muffins. If you want something different, fold chopped walnuts, pepitas, chopped pecans, lemon zest, or dried fruit (cherries, cranberries, or raisins) into the batter instead.
Frequently asked questions
We actually need that excess liquid to make these muffins ultra-moist, so don’t squeeze the grated zucchini. Patting it dry with paper towels is all you need to do!
Yes, as long as it’s grated. I’d also recommend thawing and patting the zucchini dry before adding it to the batter.
Yes, the all-purpose flour can be swapped for a quality gluten-free 1:1 flour blend.
Try using an equal amount of unsweetened applesauce for an oil-free variation.
Absolutely. My Vegan Chocolate Zucchini Muffins are oh-so moist and chocolatey, and I know you’ll love them, too.
The baked and cooled zucchini muffins will keep for up to 2 days at room temperature, up to 5 days in the fridge, or up to 3 months in the freezer. Store them in an airtight container or wrap the individual muffins in plastic wrap to keep them moist.
Vegan Zucchini Muffins
Ingredients
- 1/3 cup vegetable oil
- 1/4 cup unsweetened soy milk
- 2 tablespoons ground flaxseeds
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar light or dark
- 2 teaspoons pure vanilla extract
- 1 cup grated zucchini
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg optional
- 1 cup vegan chocolate chips or chopped walnuts, and/or dried cherries/cranberries/raisins
- coarse sugar for sprinkling the tops
Instructions
- Preheat the oven to 400 degrees F and line a standard muffin pan with paper liners. Spray them lightly with oil to prevent any sticking.
- In a large bowl, add the vegetable oil, soy milk, ground flaxseeds, sugars and vanilla. Whisk until well combined.
- Lightly blot the grated zucchini with paper towels to remove excess liquid, and add to the bowl. Stir into the wet mixture.
- Add the flour to the wet ingredients, then sprinkle the baking powder, baking soda, salt, cinnamon, and nutmeg on top of the flour. Stir gently with a wooden spoon until just combined, being careful not to over mix the batter, or your muffins will be dense instead of fluffy.
- Fold in the chocolate chips, walnuts, and/or dried fruit, if desired.
- Fill the liners 3/4 of the way full, then sprinkle a few extra chopped walnuts/chocolate chips on top. Sprinkle with coarse sugar, if desired.
- Bake for 22-26 minutes, until lightly golden on top and a toothpick inserted comes out clean. Let cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely. Enjoy!
Notes
- Gluten-Free: Replace the all-purpose flour for a quality gluten-free 1:1 flour blend.
- Oil-Free: Use an equal amount of unsweetened applesauce instead of vegetable oil.
