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vegan zucchini muffins on a board

Vegan Zucchini Muffins

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


  • 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


  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.


*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


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