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Vegan Zucchini Muffins – Connoisseurus Veg

These vegan zucchini muffins are moist, lightly spiced, and bursting with sweet raisins and crunchy walnuts! The perfect treat to bake up whether you’re looking to use up extra zucchini or just craving some sweetness!

Stack of 3 Vegan Zucchini Muffins.

It’s that time of year when everyone is about to be bombarded with zucchini. Even if you don’t grow your own, chances are that you know someone who does, which means you’ll probably be the lucky recipient of some free zukes.

What shall you do with all that squash? Well, I have plenty of ideas, from vegan stuffed zucchini to vegan zucchini fritters to zucchini soup.

But what if you’re sick of having zucchini for dinner? That’s when you bake up a batch of these vegan zucchini muffins!

You can’t tell these muffins have zucchini in them (except if you look closely for those telltale little green flecks). They don’t taste like zucchini. But the zucchini does make them extra soft and moist.

Jump to:

Ingredients You’ll Need

  • Flour. I’ve only tested this recipe with all-purpose wheat flour, so I’m not sure how it will turn out with anything else.
  • Sugar. Use organic sugar to keep the recipe vegan.
  • Brown sugar. This also needs to be organic. Coconut sugar works as a substitution.
  • Baking powder.
  • Baking soda.
  • Cinnamon.
  • Salt.
  • Non-dairy milk. Just about any variety that’s unsweetened and unflavored will work, such as soy milk, almond milk, oat milk, or cashew milk.
  • Canola oil. Feel free to substitute your favorite baking oil, such as melted coconut oil, corn oil, or vegetable oil.
  • Apple cider vinegar. See my post on apple cider vinegar substitutes if you don’t have this on hand.
  • Vanilla extract.
  • Zucchini. One small zucchini is enough to make this recipe.
  • Raisins.
  • Walnuts.

Tip: If you’re not a fan of raisins and/or walnuts, feel free to experiment with other stir-ins such as chocolate chips, different nuts like pecans, or other types of dried fruit.

How They’re Made

The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!

  • Stir your dry ingredients together in a large mixing bowl: flour, sugar, brown sugar, baking powder, soda, cinnamon and salt.
  • Stir the liquid ingredients together in a separate container, such as a liquid measuring cup: milk, oil, apple cider vinegar, and vanilla.
  • Pour the wet ingredients into the dry mixture and stir just until everything is mixed.

Tip: Don’t overmix your batter. Stop stirring as soon as all of the flour is mixed in, even if the batter is lumpy. This will ensure your vegan zucchini muffins have the best possible texture!

Hand pouring liquid ingredients into dry ingredients for making muffin batter.
  • Fold in shredded zucchini, raisins and walnuts.

Tip: Your zucchini can be grated using the coarse side of a box grater or the shredder disc of a food processor.

Hand stirring raisins, nuts and shredded zucchini into muffin batter.
  • Divide your batter among 12 paper-lined muffin cups and sprinkle the top of each muffin with a bit of brown sugar.
Vegan Zucchini Muffin batter in a muffin tin.
  • Bake the muffins for about 20 minutes. You can test them for doneness by lightly pressing a finger into the top of one. If it springs back, they’re done.
Vegan Zucchini Muffins in a muffin tin.
  • Let your muffins cool for a few minutes before removing them from the tin.
  • Enjoy them as-is, or cut them open and spread each half with some vegan butter!
Vegan Zucchini Muffin with a coffee cup and cooling rack in the background.

Shelf-Life & Storage

Vegan zucchini muffins will keep in an airtight container at room temperature for about 2 days, in the fridge for about 5 days, or in the freezer for about 3 months.

Frequently Asked Questions

Can these vegan zucchini muffins be made gluten-free?

I’m guessing that an all-purpose gluten-free flour blend could be used, but I haven’t tried, so no promises!

More Vegan Muffin Recipes

Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!

Close up of a Vegan Zucchini Muffin on a white wooden surface.

Vegan Zucchini Muffins

These vegan zucchini muffins are moist, lightly spiced, and bursting with sweet raisins and crunchy walnuts! The perfect treat to bake up whether you’re looking to use up extra zucchini or just craving some sweetness!

Ingredients

  • 2
    cups
    all-purpose flour
  • ¼
    cup
    organic granulated sugar
  • ¼
    cup
    organic brown sugar,
    plus 1 tablespoon for topping
  • 1
    teaspoon
    baking powder
  • ½
    teaspoon
    baking soda
  • 1 ½
    teaspoons
    ground cinnamon
  • ½
    teaspoon
    salt
  • 1
    cup
    unflavored and unsweetened non-dairy milk

  • cup
    canola oil
  • 1
    teaspoon
    apple cider vinegar
  • 1
    teaspoon
    vanilla extract
  • 1
    cup
    coarsely grated zucchini
  • ¾
    cup
    raisins
  • ½
    cup
    chopped shelled walnuts

Instructions

  1. Preheat the oven to 350°F.

  2. Line a 12-cavity muffin tin with papers.

  3. In a large mixing bowl stir together the flour, sugar, brown sugar, baking powder, baking soda, cinnamon, and salt.

  4. In a separate container, such as a liquid measuring cup, stir together the milk, oil, apple cider vinegar, and vanilla.

  5. Pour the liquid mixture into the bowl with the dry ingredients and stir just until everything is combined.

  6. Fold in the zucchini, raisins and walnuts.

  7. Divide the batter among the muffin cups and sprinkle the tops with a bit of brown sugar.

  8. Bake the muffins for 20 to 22 minutes. Test them for doneness by lightly pressing a finger into the top of a muffin. If it springs back, they’re done.

  9. Transfer the tin to a cooling rack and allow the muffins to cool for a few minutes before removing them from the tin.

Nutrition Facts

Vegan Zucchini Muffins

Amount Per Serving (1 muffin)

Calories 223
Calories from Fat 89

% Daily Value*

Fat 9.9g15%

Saturated Fat 0.8g4%

Sodium 166mg7%

Potassium 166mg5%

Carbohydrates 31.7g11%

Fiber 1.6g6%

Sugar 12.9g14%

Protein 3.5g7%

Calcium 74mg7%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.



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