February 27, 2023

Breakfast

Vegan Zucchini Muffins

Vegan Zucchini Muffins are the best healthy muffins ever! They are moist, naturally sweetened with no added sugar, packed with shredded zucchini, walnuts, and dark chocolate chips. They're made with oat flour and have a great source of fiber from the ground flaxseed.

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three vegan zucchini muffins stacked on top of one another.

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.

The base of these muffins are made with oat flour which is just blended oats. You can sub for all purpose flour or whole wheat flour, but then these won’t be gluten free. Alternatively, you can use a gluten free flour blend like bob’s red mill or King arthurs.

Baking powder will help these muffins rise during baking time, giving them a fluffy texture.

Cinnamon add a ton of natural flavor.

A touch of salt helps balance out all the flavors.

Ground flax is a great source of fiber and helps add to the overall texture of these muffins.

There is no added sugar in these muffins, but instead they are sweetened with banana and apple sauce.

To keep these muffins vegan, use a dairy free milk such as oat milk, almond milk, cashew milk, etc!

Vanilla extract adds a ton of flavor to any baked good.

Use fresh, shredded zucchini instead of frozen zucchini for best results. Frozen will still work, however, they will need to be thawed first and then squeezed to remove any excess water.

Vegan Chocolate chips tastes amazing in these muffins and really help to disguise those shredded zucchini pieces.

I love to add in walnuts for a crunch factor and healthy fats for nutritional value, however you can either leave them out or swap for your favorite nut instead.

all the ingredients you need to make these Vegan Zucchini Muffins in individual containers.

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.

mashed banana and apple sauce added to a mixing bowl.

almond milk, vanilla extract and shredded zucchini added in next.

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

oat flour and ground flax added to the same bowl of wet ingredients.

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

dairy free chocolate chips and walnuts added to the batter.

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!

the batter added to prepared muffin tins and topped with more chocolate chips.

the Vegan Zucchini Muffins after being baked.

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

a hand holding one of the muffins with a bite taken out of it to show the inside texture.

Taste And Texture

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

Frequently Asked Questions

Can I use a different flour instead of oat flour?

Yes, you can sub for all purpose flour or whole wheat flour, but then these won’t be gluten free. Alternatively, you can use a gluten free flour blend like bob’s red mill or King arthurs.

Do I have to squeeze out the zucchini juice? what happens if i don’t?

Yes, it’s recommended. Skipping this step will result in a soggy, overly moist muffin.

Are these healthy?

Yes! These definitely are. There is no added sugar, they are loaded with veggies and healthy fats + fiber. A great way to start the day!

Other Recipes You May Like

Vegan Zucchini Muffins

5 based on 1 reviews

PIN RECIPE

PREP TIME:

15 minutes

COOK TIME:

30 minutes

Author - Hannah

Ingredients

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

SCALE:

YIELDS:

18 muffins

Directions

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.