Vegan Zucchini Muffins

These vegan zucchini muffins are quick to make, made with wholesome ingredients, and taste delicious with sweet honey cinnamon butter. 

OMG! I couldn’t think of a better way to use your remaining summer squash than making these zucchini muffins. This ONE-bowl dessert recipe will be a hit in your home. 

Why you’ll love these zucchini muffins

• Easy to make: With just one bowl, you’ll be able to enjoy a delicious treat that’s ready within 20 minutes or less. 
• Dairy-free: I make everything dairy-free. So you don’t have to worry about that uncomfortable feeling that sometimes comes from eating dairy. 
• Customize: Add any nuts, seeds, or fruit you like. Some of my favorites include bananas, pumpkin seeds, and walnuts.

What’s in these vegan zucchini muffins

• Flax egg: this works well as a substitute for conventional eggs. 
• Zucchini: the healthy star of the show but I promise you won’t taste the zucchini.
• Flour: you’ll need 2 cups of all-purpose flour. Yes, you can sub for gluten-free flour. 
• Brown sugar: adds a deep caramel flavor. 
• Maple syrup: not only is maple syrup refined sugar-free it also gives hints of vanilla, caramel, and prune. 
• Spices: cinnamon and nutmeg both add more depth of flavor. 
• Baking staples: don’t forget the baking soda, baking powder, salt, and vanilla extract.
• Almond milk: can substitute for any non-dairy milk of your choice. 
• Avocado oil: I use avocado oil in this recipe but feel free to sub for any neutral high-heat oil of your choice. 
• Vinegar: Apple cider vinegar or distilled white vinegar works as a base to leaven baked goods. With proper leavening, the muffins will rise appropriately and have a better crumb. 
• Delicious add-ins: I added chocolate chips to this recipe. Or you can add in nuts, seeds, or fruit. 

How to make these vegan zucchini muffins

• Preheat the oven to 350°F (180°C). Spray the muffin tray with non-stick spray.
• Sift all-purpose flour into a mixing bowl and add the brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt. Mix well.
• Prepare your flax egg by mixing 1 tablespoon of ground flaxseeds with 3 tablespoons of hot water. Let it sit for at least 10 minutes to thicken up. 
• Add the flax egg, shredded zucchini, almond milk, avocado oil, vanilla extract, and vinegar to the bowl and mix into a thick batter.

• If you’re finding it challenging to mix, step away from the bowl for a couple of minutes and let the batter rest. The zucchini will release more moisture into the batter so that when you come back it will easily come together into a thick batter.
• Add the chocolate chips and mix them in.
• Divide the batter evenly between the muffin partitions of the prepared muffin tray.

• Bake for 20 minutes or until a toothpick inserted into the center of one of the muffins comes out clean. Let the muffins cool completely. 
•  Meanwhile, make the cinnamon butter. In a small bowl, combine the vegan butter, honey/maple syrup, and cinnamon. 
•  Serve the muffins warm or at room temperature topped with cinnamon honey butter.

Vegan Zucchini Muffin Q&A

How to store and freeze zucchini muffins

The muffins will be kept for 3-4 days in an airtight container at room temperature. Alternatively, you can store them in the fridge but let them come to room temperature before serving.

They are also freezer-friendly for up to 3 months. Let them cool completely before freezing, and ideally, freeze them on the baking day to lock in their freshness—Thaw in the fridge. Bring them to room temperature on the countertop before serving.

Tips for making zucchini muffins perfectly

• Batter too thick: When you start mixing you may think “did I make a mistake?”. That’s exactly what I thought. Let the batter sit for a few minutes so that the zucchini releases more moisture into the batter. Resume mixing and it should all come together. You’ll need to spoon it into the muffin partitions as it won’t be pourable.  
• Measure the flour: When baking, it is best to use a scale to weigh your ingredients for accuracy. If you do not have a scale, do not fret. Use the ‘spoon and level’ technique for measuring flour. Fluff up the flour, spoon it into the cup, and level it off with a knife. Use a cup measure and don’t pack it into the cup, otherwise, you can accidentally use much more than required. 
• Do not squeeze the shredded zucchini: We need all the moisture from the freshly shredded zucchini. Don’t squeeze the moisture out of the zucchini, we need all of it for deliciously moist muffins.
• Add-ins: I use vegan chocolate chips in this recipe. However, feel free to switch it up. Use, nuts, seeds, and fruit of your choice. 

How to make the cinnamon butter

For this recipe I use honey. However, you can use honey, maple syrup, or any sweetener of your choice depending on your preference.

In a small bowl, combine the vegan butter, honey (or maple syrup), and cinnamon.

More Vegan Desserts to try

• Blueberry Muffins
• Banana Bread
• Sweet Potato Pie

LEAVE A COMMENT BELOW AND TAG ME ON INSTAGRAM AND LET ME KNOW IF YOU MAKE THESE ZUCCHINI MUFFINS I’D LOVE TO HEAR FROM YOU;-)

Snap a photo, post it, and tag #ImWorthyRecipes and @IMWORTHYKITCHEN on Instagram

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