Vegan Zucchini Muffins Recipe
This Vegan Zucchini Muffins Recipe is perfect for anyone who loves soft, moist and healthy baked treats.
Ingredients
- 2 cups grated zucchini lightly squeezed
- 2 cups all-purpose flour
- ¾ cup brown sugar
- ½ cup vegetable oil or melted coconut oil
- ½ cup plant-based milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 1 tablespoon lemon juice or apple cider vinegar
Instructions
Prepare the Oven
- Preheat your oven to 180°C or 350°F. Line a muffin pan with paper liners. Set it aside while preparing the batter.
Grate the Zucchini
- Wash and grate fresh zucchini using a box grater. Lightly squeeze excess water but keep some moisture inside.
Mix Dry Ingredients
- In a large bowl, add flour, baking soda, baking powder, cinnamon, nutmeg and salt. Whisk gently until evenly combined.
Mix Wet Ingredients
- In another bowl, combine brown sugar, oil, plant-based milk, vanilla extract and lemon juice. Stir until smooth and glossy.
Combine Wet and Dry
- Pour the wet mixture into the dry ingredients. Mix gently using a spatula. Do not overmix the batter.
Add Zucchini
- Fold the grated zucchini into the batter. Mix just until evenly distributed. The batter should look thick but moist.
Fill Muffin Cups
- Spoon the batter evenly into muffin liners. Fill each cup about three-quarters full for best rise.
Bake the Muffins
- Place the pan in the oven. Bake for 20 to 22 minutes until a toothpick comes out clean.
Cool Before Serving
- Remove muffins from the oven. Let them cool in the pan for five minutes, then transfer to a rack.
Notes
- Do not over-squeeze the zucchini or muffins may turn dry.
- Add chopped walnuts for extra crunch and nutrition.
- Chocolate chips make these muffins kid-friendly and fun.
- Use whole wheat flour for a healthier option.
- Replace sugar with coconut sugar if desired.
- Add orange zest for a fresh citrus flavor.