These easy Vegan Zucchini Muffins are well-spiced, moist, and made with wholesome ingredients. You can’t go wrong! Save This Recipe! Enter your email and I'll send it straight to your inbox. Plus you'll get new recipes from me every week! By submitting this form, you consent to receive emails from Happy Healthy Mama.
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
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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.
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1/2 cup ground flaxseed meal
Flaxseed meal adds fiber, omega 3 fatty acids, and a little bit of protein.
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2 teaspoons each baking powder and baking soda
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1 teaspoon salt
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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.
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1 tablespoon ground ginger
Yes, 1 tablespoon. This gives a spicy, incredible flavor to these healthy zucchini muffins.
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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.
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3/4 cup pure maple syrup
Other liquid sweeteners like honey or agave nectar also work here.
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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)
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1 tablespoon pure vanilla extract
Pure vanilla extract brings more flavor to the muffins.
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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 Muffins
These healthy muffins are easy to make and are a perfect way to use your summer zucchini!
- 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.
- In a large mixing bowl, whisk together flour, flax meal, baking powder, baking soda, salt, cinnamon, and ginger.
- 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.
- Gently fold in the zucchini just until it is evenly distributed throughout the mixture.
- 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.
- Store any leftover muffins can be stored in an airtight container at room temperature for up to 3-5 days.
FAQs
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:
Double Chocolate Banana Zucchini Bread
Zucchini Chocolate Chip Baked Oatmeal
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!
Print
Vegan Zucchini Muffins
- Total Time: 32 minutes
- Yield: 12 muffins 1x
Description
A delicious way to get some extra veggies into your diet, these Vegan Zucchini Muffins are a healthy treat.
Ingredients
- 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
- Preheat the oven to 400 degrees. Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, flax meal, baking powder, baking soda, salt, cinnamon, and ginger.
- Add the oil, maple syrup, milk, and vanilla to the dry ingredients and stir until the batter is just combined. Do not over mix.
- Gently fold in the zucchini just until it is evenly distributed throughout the mixture.
- 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.
- 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
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!
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?
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.
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.
What a lucky son to get to see his breakfast go from the garden to his plate. I love it!
Would adding walnuts work in these muffins?
Yes, definitely!
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 🙂
These are delicious. Thank you for sharing 🙂
Perfect post workout snack!
Thanks for coming back and letting me know you tried these. Glad you liked them! 🙂
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!
Muffins are wonderful no matter what the season, right? I’m glad you decided to turn the oven on, too. 🙂
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. 🙂
I’m glad you (and your hubby!) liked them! 🙂
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!
You are welcome! I’m glad they still turned out well with using regular whole wheat flour.
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!!
Glad you liked them! I love that your 1 year old ate so many–too cute. 🙂
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.
No, I didn’t do anything to the zucchini. I just put in in raw (shredded). Try these-the taste and texture is great!
Thanks alot for your reply. I shall try it again.
They look AMAZING!!! So moist and delish and love the chunky-ness you retained in the zuke shreds. I love a little texture!
aww whatta good mama you are! I’d ask for another one too. 🙂
awwww that YUM face is priceless! your muffins just made M’s day!
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!
I will definitely try this! I love having muffins in the freezer for quick breakfasts!
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.
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. 🙂
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! 😉
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!
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.
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. 🙂
This looks like a great recipe! Saving this to try, all the ingredients sound great!
Anytime I can sneak veggie into… Anything I’m down with it! These sound fantastic 🙂
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!
I will never give up! 🙂