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Home » Recipes » Breads and Muffins » Wholesome Vegan Zucchini Muffins

Last updated on July 26, 2022. Originally posted on July 18, 2022 By Maryea / 45 Comments

Wholesome Vegan Zucchini Muffins

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These easy Vegan Zucchini Muffins are well-spiced, moist, and made with wholesome ingredients. You can’t go wrong!vegan zucchini muffins on a board

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Life is full of sacrifices. When I got married, I sacrificed half of my closet space and learned to make room for shaving supplies in the medicine cabinet. When I had a baby, I sacrificed the luxury of a relaxed shower.

Now that Meghan is almost 3 and still clinging to the finicky, I-only-like-vegetables-when-there’s-a-full-moon attitude she developed about 6 months ago, one sacrifice I’m making is that sometimes, one serving of her daily vegetables is going to come in the form of a muffin.

If she’s going to eat a muffin, it’s going to be a wholesome muffin. Don’t you just love that word? 🙄

By wholesome I mean it’s made with healthy ingredients. Healthy is a relative term, but for me, that means it can’t be made with refined, white flour, it needs to be lower in sugar and made without refined sugar, AND it has to have some extra goodness (in this case we’ve got zucchini, flax seeds, and coconut oil).

Then I can feel good when she scarfs one down and promptly asks for another. And it doesn’t even feel like a sacrifice! You’re going to love this healthy muffin recipe and so will your kids!

Edited to add: I’m updating this recipe post 10 years later and Meghan is 13 and we’ve added a son to the mix, too! I couldn’t resist keeping this cute toddler photo in my post. The nostalgia is strong!

Even with a teenager and tween in the house these days, I still worry if they’re eating enough vegetables. Some things don’t change!

Recipe Ingredients–What You Need

vegan zucchini muffins recipe ingredients

  • 2 cups flour

I have tested this recipe with whole wheat pastry flour and an all-purpose Gluten-free flour blend. Both worked well. I like this GF flour blend because it’s made with whole grains and is less refined than other brands. You could also use 1 cup whole wheat flour and 1 cup all-purpose flour. I haven’t tried oat flour, but it may work as well.

  • 1/2 cup ground flaxseed meal

Flaxseed meal adds fiber, omega 3 fatty acids, and a little bit of protein.

  • 2 teaspoons each baking powder and baking soda

  • 1 teaspoon salt

  • 2 teaspoons cinnamon

Cinnamon adds flavor as well as health benefits. Cinnamon has anti-inflammatory effects and can help keep your blood sugar levels stable.

  • 1 tablespoon ground ginger

Yes, 1 tablespoon. This gives a spicy, incredible flavor to these healthy zucchini muffins.

  • 1/2 cup coconut oil, melted

You can also use avocado oil if you prefer. I don’t recommend using canola oil, sunflower oil, or vegetable oil as they are more inflammatory.

  • 3/4 cup pure maple syrup

Other liquid sweeteners like honey or agave nectar also work here.

  • 3/4 cup almond milk

I use unsweetened vanilla almond milk, but any non-dairy milk will work fine (If you don’t need or want these to be vegan, you can also use cow’s milk)

  • 1 tablespoon pure vanilla extract

Pure vanilla extract brings more flavor to the muffins.

  • 2 cups shredded zucchini

Fresh zucchini adds moisture and nutrition to the muffins! Zucchini also is a great way to add moisture–you won’t have dry muffins!

Optional:

  • I have added vegan chocolate chips to these muffins and it’s a delicious addition!
  • Serve with a smear of vegan butter or almond butter or your favorite nut butter!

How to Make Vegan Zucchini Muffinsmuffins surrounded by shredded zucchini

These healthy muffins are easy to make and are a perfect way to use your summer zucchini!

  1. Preheat the oven to 400 degrees. Line a 12-cup muffin tin with paper or silicone liners. You can also oil the muffin tins and add a sprinkle of flour if you don’t have any muffin liners.
  2. In a large mixing bowl, whisk together flour, flax meal, baking powder, baking soda, salt, cinnamon, and ginger.vegan zucchini muffins dry ingredients
  3. Add the wet ingredients (the oil, maple syrup, milk, and vanilla) to the dry ingredients and stir until the batter is just combined. Do not over mix.

wet muffin batter in a turquoise bowl

  1. Gently fold in the zucchini just until it is evenly distributed throughout the mixture.
  2. Scoop 1/3 of the muffin batter into each prepared cup. Bake the muffins on the center rack for 18-22 minutes, rotating the pan 180 degrees after 10 minutes, or until a toothpick inserted in the center comes out clean.
  3. Store any leftover muffins can be stored in an airtight container at room temperature for up to 3-5 days.

    FAQstexture of the inside of a vegan zucchini muffin

    How to you shred zucchini?

    If you have a food processor with a shredding attachment, that is a quick and easy way to do it. You can also use a box grater to shred your zucchini. I use the large side so it’s shredded, not grated zucchini.

    Can I make these vegan zucchini muffins with no oil?

    Yes, you can omit the oil and add the same amount of unsweetened applesauce in its place. The texture will be different, but they still work without oil.

    Can I make these chocolate?

    You can add dark chocolate chips or try these Chocolate Zucchini Muffins for a different option!

    When it’s zucchini season, we need allll the zucchini recipes! If you love baking with it, try some of these:

    Keto Zucchini Bread

    Chocolate Zucchini Muffins

    Double Chocolate Banana Zucchini Bread

    Zucchini Chocolate Chip Baked Oatmeal

    Zucchini Oatmeal Snack Bars

    Make sure to check out this list of 75 Healthy Zucchini Recipes!

    These delicious muffins are moist, spicy, and just sweet enough.  Although life is full of sacrifices, having to eat these is not one of them.

    You just have to make these Vegan Zucchini Muffins and let me know what you think! Share a pic and tag me on Instagram and I’ll feature you. If you try them, remember to leave a star ratings! Those ratings help other readers so much as well as help my recipes get found more easily. I appreciate you!

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    vegan zucchini muffins on a board

    Vegan Zucchini Muffins


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    • Author: Maryea Flaherty of Healthy Happy Mama
    • Total Time: 32 minutes
    • Yield: 12 muffins 1x
    Print Recipe
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    Description

    A delicious way to get some extra veggies into your diet, these Vegan Zucchini Muffins are a healthy treat.


    Ingredients

    Scale
    • 2 cups flour*
    • 1/2 cup ground flaxseed meal
    • 2 teaspoons baking powder
    • 2 teaspoons baking soda
    • 1 teaspoon salt
    • 2 teaspoons cinnamon
    • 1 tablespoon ground ginger
    • 1/2 cup coconut oil, melted
    • 3/4 cup maple syrup
    • 3/4 cup almond milk
    • 1 tablespoon pure vanilla extract
    • 2 cups shredded zucchini

    Instructions

    1. Preheat the oven to 400 degrees.  Line a 12-cup muffin tin with paper liners.  
    2. In a medium bowl, whisk together the flour, flax meal, baking powder, baking soda, salt, cinnamon, and ginger.
    3. Add the oil, maple syrup, milk, and vanilla to the dry ingredients and stir until the batter is just combined.  Do not over mix.
    4. Gently fold in the zucchini just until it is evenly distributed throughout the mixture.
    5. Scoop 1/3 of the batter into each prepared cup.  Bake the muffins on the center rack for 18-22 minutes, rotating the pan 180 degrees after 10 minutes, or until a toothpick inserted in the center comes out clean.
    6. Let the muffins stand  in the tin for 15 minutes before transferring them to a wire rack to cool completely. Muffins can be stored in an airtight container at room temperature for up to 3-5 days.

    Notes

    *I have tested whole wheat pastry flour and a 1-to-1 GF flour blend with these. Both work well.

    Recipe adapted from babycakes by Erin McKenna

    • Prep Time: 10 minutes
    • Cook Time: 22 minutes
    • Category: Dessert
    • Cuisine: American

    Nutrition

    • Serving Size: 1 muffin
    • Calories: 294
    • Sugar: 17.4g
    • Sodium: 49.6g
    • Fat: 13.1g
    • Carbohydrates: 43.5g
    • Protein: 4.75g

    Did you make this recipe?

    Tag @happyhealthymama on Instagram and hashtag it #happyhealthymama

     

     

    This post was originally published July 2011. I tested the recipe with gluten-free flour and updated to reflect a few recipe tweaks were made and new photos added in July 2022. Enjoy this oldie, but goodie! 

    Please note that link to products are affiliate links. If you’d like to save this recipe to your Pinterest board, here’s a photo for you!

    Healthy Vegan Zucchini Muffins recipe! These muffins are a great way to use up all your garden zucchini and even the kids love them!

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    Filed Under: Breads and Muffins

    Previous Post: « Perfect Rice Pilaf with Vegetables
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    Reader Interactions

    Comments

    1. Gina says

      February 7, 2013 at 11:00 am

      I used Almond Flour for protein, a little unsweetened shredded coconut, and some raw cacao nibs. I also boiled 9 tablespoons of water and added 1 tablespoon of Chia Seeds until they turned into a gelatinous consistency. My muffins taste good but the center did not rise and seems a little wet. Do you have any suggestions?

      Reply
      • Maryea says

        February 9, 2013 at 8:23 pm

        Did you use almond flour instead of the whole wheat flour? Those two flours don’t work in the same way so can’t really be subbed 1:1. I also think the addition of the chia egg would change the consistency, perhaps making it too wet.

        Reply
    2. Living Plate says

      September 22, 2012 at 9:16 am

      My son dragged in an enormous zucchini from the garden this morning, so this was my answer to “what’s for breakfast.” Delicious! I sprinkled a bit of turbinado sugar on top for crunch. We will harvest some carrots tomorrow and repeat the recipe with them for next week’s preschool snack. I love using coconut oil in place of vegetable oil.

      Reply
      • Maryea says

        September 23, 2012 at 9:45 pm

        What a lucky son to get to see his breakfast go from the garden to his plate. I love it!

        Reply
    3. karin davey says

      August 29, 2012 at 11:02 pm

      Would adding walnuts work in these muffins?

      Reply
      • Maryea says

        August 30, 2012 at 8:10 pm

        Yes, definitely!

        Reply
    4. Veronica Dowdy says

      August 27, 2012 at 12:33 pm

      My hubby and I recently switched to a vegan diet and we’re always looking for new recipes. These sound amazing and I can’t wait to try them! Thank you 🙂

      Reply
    5. Susanne K says

      August 20, 2012 at 6:33 am

      These are delicious. Thank you for sharing 🙂
      Perfect post workout snack!

      Reply
      • Maryea says

        August 20, 2012 at 8:10 am

        Thanks for coming back and letting me know you tried these. Glad you liked them! 🙂

        Reply
    6. Anneliese says

      June 24, 2012 at 2:19 pm

      I am almost ready to pull these out of the oven and the house smells fabulous! It’s 90 degrees outside and I’m so happy I decided to turn the oven on anyway. My batter made 18 muffins instead of 12. More the merrier!

      Reply
      • Maryea says

        June 24, 2012 at 9:38 pm

        Muffins are wonderful no matter what the season, right? I’m glad you decided to turn the oven on, too. 🙂

        Reply
        • Anneliese says

          June 25, 2012 at 9:04 am

          Oh my. There are only 10 left already! Hubby LOVED them. I was worried about the TBSP of ginger but it blended in very nice with everything else. I especially loved the nutty flavor of the flax. Walnuts weren’t even missed. I was going to throw some in but discovered I didn’t have any. Thanks! I’ll be looking through your site for some more vegetarian/vegan recipes. 🙂

        • Maryea says

          June 27, 2012 at 8:55 am

          I’m glad you (and your hubby!) liked them! 🙂

    7. Alina M. says

      September 30, 2011 at 9:32 am

      I baked the muffins last night. They are delicious! I made one change: used whole wheat flour. I made a double batch so that we can freeze some and have them later. This morning I will have 2 muffins with a cup of almond milk for breakfast :). Thank you, Maryea!

      Reply
      • Maryea says

        October 3, 2011 at 7:02 am

        You are welcome! I’m glad they still turned out well with using regular whole wheat flour.

        Reply
    8. Jodi says

      September 6, 2011 at 9:01 pm

      Made a dozen on Saturday, my husband and I each ate one and my one year old ate the other 10!! Amazing, keep the vegan recipes coming!!

      Reply
      • Maryea says

        September 8, 2011 at 2:44 pm

        Glad you liked them! I love that your 1 year old ate so many–too cute. 🙂

        Reply
    9. Sharon says

      August 14, 2011 at 2:18 pm

      Your muffins looks so yummy. Did you dehydrate the veggies? I have been trying to bake some muffins with veggies but always failed. The taste and texture doesn’t seem right.

      Reply
      • Maryea says

        August 14, 2011 at 3:09 pm

        No, I didn’t do anything to the zucchini. I just put in in raw (shredded). Try these-the taste and texture is great!

        Reply
        • Sharon says

          August 14, 2011 at 11:54 pm

          Thanks alot for your reply. I shall try it again.

    10. Averie @ Love Veggies and Yoga says

      July 29, 2011 at 3:17 pm

      They look AMAZING!!! So moist and delish and love the chunky-ness you retained in the zuke shreds. I love a little texture!

      Reply
    11. Kelli H (Made in Sonoma) says

      July 28, 2011 at 11:05 pm

      aww whatta good mama you are! I’d ask for another one too. 🙂

      Reply
    12. Jenn L @ Peas and Crayons says

      July 28, 2011 at 6:40 pm

      awwww that YUM face is priceless! your muffins just made M’s day!

      Reply
    13. Michaela says

      July 28, 2011 at 12:39 pm

      I want one, please!! So going to make them! I have been keeping my eyes open for a vegan muffin recipe for my aupair children and I think I have found “the one” 🙂 Thx!

      Reply
    14. Kristen @ Change of Pace says

      July 27, 2011 at 8:37 pm

      I will definitely try this! I love having muffins in the freezer for quick breakfasts!

      Reply
    15. Lindsay@LivingLindsay says

      July 27, 2011 at 8:24 pm

      You are a much better wife than I am. We have a huge walk-in closet and I don’t share it. He has the guest room closet. haha 🙂

      I’m in the same boat with Carter. He loved grilled chicken, lentils, cucumbers, etc. and now he lives on eggs and organic mac n’ cheese. Oh, and lots of fruit. So I just make sure he has a green smoothie everyday. But gosh it’s so frustrating!!! When I can start using oil again (this is tough), I’ll have to try these. I love zucchini anything, but I have a feeling my little guy (and probably the big guy, too) will be picking out the zucchini strands.

      Reply
      • Maryea says

        July 28, 2011 at 9:12 pm

        You could try subbing apple sauce for the oil. I’ve done that with most recipes with success. Meghan didn’t even notice the zucchini strands. 🙂

        Reply
    16. Charissa says

      July 27, 2011 at 5:41 pm

      I love the expression on your daughter’s face! She reminds me of my niece!

      These muffins look really great…I love your sneaky-ness about nutrition! 😉

      Reply
      • Maryea says

        July 28, 2011 at 9:15 pm

        I would really prefer not to be sneaky about it–ultimately I want Meghan to love veggies in their regular form. But sometimes, you gotta do whatcha gotta do!

        Reply
    17. Candy (Healthy In Candy Land) says

      July 27, 2011 at 4:10 pm

      This makes me regret not planting any zucchini in the garden this year! Do you buy your coconut oil in large quantities? Do you know if any particular place has a better price than others? These muffins look awesome! I love that you put ginger in them.

      Reply
      • Maryea says

        July 27, 2011 at 4:12 pm

        I get my coconut oil from Kroger, where it is only around $6-7 a jar. This is like half the price I would pay if I got it at the other grocery store I shop at! It’s still expensive, but not out of reach. 🙂

        Reply
    18. Heidi @ Food Doodles says

      July 27, 2011 at 2:44 pm

      This looks like a great recipe! Saving this to try, all the ingredients sound great!

      Reply
    19. Heather @ Get Healthy with Heather says

      July 27, 2011 at 10:44 am

      Anytime I can sneak veggie into… Anything I’m down with it! These sound fantastic 🙂

      Reply
    20. Julie H. of Spinach and Sprinkles says

      July 27, 2011 at 9:55 am

      Way to get those veggies into her growing body! You’ve kept trying through the veggies only on a full moon stage, way to go! I bet she is coming around little by little…. These must be helping the cause greatly! 🙂 Maybe these should be a go in my household!

      Reply
      • Maryea says

        July 27, 2011 at 4:12 pm

        I will never give up! 🙂

        Reply
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