**this post may contain affiliate links, which means I will make a small commission for products purchased through my link.

Why You’ll Love This Recipe

• Vegan Zucchini Muffins are jam packed and loaded with shredded zucchini.
• A great way to add in those hidden veggies.
• You don’t taste the zucchini AT ALL.
• This recipe is made in one bowl and comes together in less than 30 minutes.
• A great meal prep recipe for the whole week.
• These muffins make a great grab-and-go breakfast option.
• They taste amazing at room temperature or pop them in the microwave for a few minutes to warm them up!
• As written this recipe is vegan, plant-based, dairy free and gluten free.
• Check out my gluten free zucchini bread for another great option!

Ingredients And Substitutions

These are the main ingredients and substitutions for Vegan Zucchini Muffins. Scroll down to the recipe card for a full list of ingredients and instructions.

Oat flour – This is just blended oats and gives the muffins a hearty, slightly nutty texture. You can sub in all-purpose or whole wheat flour, but they won’t be gluten-free anymore. If you need a GF option, a 1:1 gluten-free flour blend like Bob’s Red Mill or King Arthur works too.

Baking powder – Helps the muffins rise and gives them that soft, fluffy texture.

Cinnamon – Adds warm, cozy flavor throughout the batter.

Salt – Just a pinch helps balance and enhance all the other flavors.

Ground flax – Adds texture and helps bind the muffins without needing eggs.

Banana + applesauce – These two bring natural sweetness and moisture without needing added sugar.

Dairy-free milk – Oat, almond, or cashew milk all work well to keep the muffins vegan-friendly.

Vanilla extract – Rounds out the flavor and makes everything taste more like a treat.

Shredded zucchini – Fresh works best here! If using frozen, make sure to thaw and squeeze out any excess water before adding.

Vegan chocolate chips – Optional, but highly encouraged — they melt into the muffins and help disguise the zucchini (in the best way).

Walnuts – Add crunch and a little something extra. You can leave them out or swap in your favorite nut if you’d like.

How To Make

ONE: In a large mixing bowl, add in banana and then mash it with either a fork or potato masher. Then, add in the apple sauce, almond milk, and vanilla, Add in the shredded and then squeezed zucchini. Mix well.

TWO: Next, fold in the oat flour, ground flax, salt, baking powder and cinnamon. Mix well.

THREE: Fold in the vegan chocolate chips and walnuts last.

FOUR: Then, add batter to prepared muffin tins, top with more chocolate chips if desired and bake at 350F for 25-30 minutes. Allow to cool slightly, and enjoy!

Tips And Tricks

The quickest and fastest way to shred zucchini is in a food processor, it takes 5 seconds. Otherwise, you can use a cheese grater!

Use a fork to mash the banana down until there are little to no chunks left.

Zucchini retains a lot of water, so it’s important to drain as much as as possible. Add the shredded zucchini to a clean paper towel and squeeze until there is little to no juice left.

Use a large cookie scoop to quickly and easily add batter to the prepared muffin tins.

Make your own oat flour by blending oats in a blender for 30-60 seconds.

A tip about baking with zucchini

Whenever working with shredded zucchini for a recipe. It’s always great to note that zucchinis can hold a ton of moisture. In an effort to not have a soggy muffin, it’s important to squeeze out any excess liquid from the zucchini before placing them in your baked good.

You can easily do this by adding the zucchini to a mesh strainer or if you don’t have that, you can use paper towels or a clean kitchen towel. All three of these will work just as good.

How To Serve And Store

Serve these Vegan Zucchini Muffins once they are cool enough to handle, or serve at room temperature.

Store leftovers in an airtight container in the fridge and enjoy within 5-7 days. Pop them in the microwave for 10-15 seconds to reheat and enjoy.

Optional add in’s

Chopped walnuts and dark chocolate chips are totally optional. You can add in any toppings that you desire. Here are a few to name:

• raisins
• cranberries
• pecans
• milk chocolate chips
• shredded carrots instead of zucchini

Taste And Texture

These Vegan Zucchini muffins are filled with zucchini, but you’d never believe it! They are soft, tender and incredibly chewy.

Other Recipes You May Like

• Gluten Free Zucchini Banana Bread
• Banana Chocolate Chip Muffins
• Brown Butter Blueberry Muffins
• Dairy Free Blueberry Muffins
• Lemon Poppy Seed Muffins

If you make these Vegan Zucchini Muffins, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!

Pin Print

Vegan Zucchini Muffins

4.50 from 2 ratings

Hannah Kling

Vegan Zucchini Muffins might just be my favorite muffins ever. They’re soft, naturally sweetened with banana and applesauce, and packed with shredded zucchini, walnuts, and melty dark chocolate chips. Made with oat flour and ground flax, they’ve got the perfect balance of cozy flavor and satisfying texture in every bite.

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 18 muffins

Ingredients  

1x2x3x

• 2 cups oat flour
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/4 cup ground flax
• 1/2 cup mash banana (about 1 large banana)
• 1 + 1/2 cups almond milk (may sub any other milk or nut milk alternative)
• 1 tsp vanilla extract
• 1 cup of shredded zucchini (squeezed to remove any liquid (about 1 large zucchini))
• 1/4 cup apple sauce
• 3/4 cup dark chocolate chips
• 1/2 cup chopped walnuts

Instructions

• Preheat oven to 350F and prepare your muffin tin by lining it with cupcake liners or spraying the inside of the cavities with non-stick spray.
• In a food processor or using a cheese grater, shred the zucchini and then add it to a clean dish towel or paper towel and squeeze out all the excess liquid. Set aside.
• Next, in a large mixing bowl, add in the banana and apple sauce and mash with a fork until there are little to no chunks of the banana left.
• Add in the almond milk, vanilla extract and squeezed shredded zucchini next, mix well.
• Then, add in the oat flour, baking powder, cinnamon, salt, and ground flax. Mix with a whisk until ingredients are well incorporated. Set aside.
• Fold in the dark chocolate chips and chopped walnuts and mix until ingredients are well combined.
• Pour batter into prepared muffin tin and bake 25-30 minutes or until a toothpick inserted in the center comes out clean and the tops are golden brown and firm to the touch.
• Remove muffins from the oven and allow to cool. Enjoy!

Notes

• The quickest and fastest way to shred zucchini is in a food processor, it takes 5 seconds. Otherwise, you can use a cheese grater!
• Use a fork to mash the banana down until there are little to no chunks left.
• Zucchini retains a lot of water, so it’s important to drain as much as as possible. Add the shredded zucchini to a clean paper towel and squeeze until there is little to no juice left.
• Use a large cookie scoop to quickly and easily add batter to the prepared muffin tins.
• Make your own oat flour by blending oats in a blender for 30-60 seconds.

Did you make this recipe?Don’t forget to tag @lovelydelites across all social media platforms!