These vegan zucchini muffins are delicious, soft, moist and easy to make. Perfect to customize and add chocolate chips or nuts. Great way to use up zucchini in the garden.
❤️ Why you'll love this recipe
- Using grated zucchini in baked goods is a great way to add moisture, without adding any extra calories or oil.
- Great way to use up zucchinis during zucchini season and to get picky eaters to eat zucchini.
- These go perfect with a morning cup of coffee or as an afternoon snack.
- Egg free and dairy free
🥣 Ingredients and substitutions
Flour - I use a mix of whole wheat flour to add in some whole grains and all purpose flour.
Sugar - I use a mix of light brown sugar and granulated white sugar. You can substitute for pure cane sugar, coconut sugar or maple syrup if you want to not use refined sugar to make healthy zucchini muffins.
Fresh Zucchini - this should be freshly grated, so it still has its moisture intact. I use about 1 medium zucchini i and I don't squeeze the excess water out.
Applesauce - unsweetened applesauce is used to add moisture, without adding extra oil. It also adds a bit of natural sweetness.
Baking soda and baking powder - no need to use a flax egg in this recipe. The baking soda and baking powder will give this recipe its lift.
Vegetable oil - you can also use melted coconut oil, avocado oil or canola oil. Just use a neutral tasting oil.
Seasonings - Vanilla extract, cinnamon, nutmeg and a pinch of salt are all you need.
Vegan chocolate chips - this is optional, but they add a nice pop of chocolate to the muffins. You can also add in nuts.
Apple cider vinegar - you can also use lemon juice or white vinegar. The vinegar helps to react with the baking soda to give even more lift to these vegan zucchini muffins.
👩🍳 Recipe tips
Make sure your baking soda and baking powder are fresh. If you've had them for over a year, your vegan muffins may not come out as fluffy.
Sift the flour to help get rid of any lumps in your muffin batter.
Don't squeeze the water out of the zucchini, we're using it to add moisture to the batter.
Let the muffin batter sit for 10 minutes while your oven is preheating. This helps the shredded zucchini to release excess moisture into the batter.
Make sure to scroll to the recipe card for full step-by-step instructions.
Step one: Mix together the dry ingredients in a large mixing bowl.
Step two: Mix together the sugar, oil and vanilla extract in a separate small bowl.
Step three: Mix the wet ingredients into the dry ingredients. Grate the zucchini with a box grater and add that in, along with the applesauce and dark chocolate chips.
Step four: Oil a muffin tin or add muffin liners to the muffin pan. Scoop batter out into 10 muffin places (I use an ice cream scoop) and bake at 350 degrees for 20-25 minutes. Let sit in the muffin tin for 5 minutes, then transfer to a wire rack to cool the muffins to room temperature.
☕️ Serving suggestions
These vegan zucchini muffins go great with some vegan butter or nut butter spread on them. Try them paired with some coffee a Vegan Pumpkin Spice Latte, tea, almond milk or soy milk.
Have them along with a fruit salad, like this Grapefruit Fruit Salad for a healthy breakfast.
❓ Recipe FAQs
Absolutely! These delicious muffins freeze really well. Make sure they come to room temperature, then freeze them in an airtight container that's also freezer friendly. Thaw them out in the fridge overnight.
Absolutely! Just use a gluten-free flour blend or gluten free oat flour. The texture will come out different and you may want to use a flax egg to help bind the muffins. Check out my How To Replace Eggs in Baking post for more egg free baking tips.
Yes! This recipe can also be used as zucchini bread. Put it in a bread pan and bake for 45-60 minutes, or until the center is fully cooked and not gooey when you put a toothpick into it.
Keep these muffins in the fridge in an airtight container and they will last 5-7 days.
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Easy Chocolate Chip Vegan Zucchini Muffins
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ cup brown sugar
- ½ cup granulated white sugar
- ½ cup vegan chocolate chips
- 1 teaspoon apple cider vinegar (or lemon juice)
- 2 teaspoon vanilla
- ½ cup neutral oil (like vegetable oil )
- 1½ cups grated zucchini (about 1 medium zucchini) (don't squeeze water out)
- ½ cup applesauce
- Grate the zucchini and set it aside, don't squeeze the water out
- Mix together the dry ingredients in a large mixing bowl and stir.1 cup all purpose flour, 1 cup whole wheat flour, 1½ teaspoons baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt, 1 teaspoon cinnamon, ¼ teaspoon nutmeg
- In a separate bowl, mix together the sugars, oil, vanilla and vinegar.¼ cup brown sugar, ½ cup granulated white sugar, 1 teaspoon apple cider vinegar, 2 teaspoon vanilla, ½ cup neutral oil
- Add the wet ingredients to the dry ingredients. Add in the applesauce, zucchini and chocolate chips and stir until flour is mixed in. Don't over stir, or the muffins will come out tough. Let this sit for 10 minutes while the zucchini releases more liquid into the batter.½ cup vegan chocolate chips, 1½ cups grated zucchini (about 1 medium zucchini), ½ cup applesauce
- Pre heat oven to 350 degrees, while you're waiting for the batter to sit. Oil or line a muffin tin with muffin paper cups.
- After the batter has sat and the zucchini has released more liquid, scoop out the batter into 10 muffin tin spaces equally.
- Bake in the oven for 20-25 minutes or until the center of the muffins are cooked. Check with a toothpick by sticking it in the middle.
- Take out of the oven and let sit for 5 minutes. Then transfer to a cooling rack.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.