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–+ servings
side view of 2 vegan zucchini muffins stacked on top of each other.
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Vegan Zucchini Muffins

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.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 12 muffins
Calories: 194kcal
Author: Nora Taylor

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
US Customary - Metric

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

  1. Gluten-Free: Replace the all-purpose flour for a quality gluten-free 1:1 flour blend.
  2. Oil-Free: Use an equal amount of unsweetened applesauce instead of vegetable oil.

Nutrition

Serving: 1of 12 muffins | Calories: 194kcal | Carbohydrates: 35g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Sodium: 147mg | Potassium: 84mg | Fiber: 2g | Sugar: 20g | Vitamin A: 32IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 2mg