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This easy and delicious vegan zucchini muffins recipe is the perfect way to sneak in some extra veggies. Made with grated zucchini, whole wheat flour, almond milk, sugar, and vegan chocolate chips, these healthy muffins are guaranteed crowd-pleasers and are kid-friendly too!
Whether you're looking for ways to make the most out of zucchini season or simply on the hunt for more healthy vegan muffin recipes, look no further than these vegan zucchini muffins. Not only are they easy to make and loaded with beneficial nutrients, but they are seriously amazing.
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I've always been a huge lover of baked goods, but traditional muffins aren't exactly the healthiest of treats. Enter: vegan chocolate zucchini muffins. These little gems are as decadent as the muffins you grew up with, but with a much healthier twist. Serve them up as a healthy breakfast, snack, or even dessert. And don't worry, kids love them too!
Quick, easy, and oh-so-delicious, these healthy chocolate zucchini muffins are everything a guilt-free treat should be!
👩🏽🍳 Why This Recipe Works
- Quick and easy recipe
- Perfect for grabbing on the go
- Super moist and delicious
- Wonderful for healthy snacks, breakfasts, and desserts
- Great way to sneak in extra veggies, or use up extra zucchini
- Can easily be made sugar-free and gluten-free
- Perfect for the whole family to enjoy
- Best zucchini muffin recipe ever!
🥘 Ingredients
These plant-based zucchini muffins can be made with just a few simple ingredients. For the full list of ingredients and exact measurements, check out the recipe card below!
- Zucchini: Fresh zucchini is key, so grab a few medium zucchini from the store and shred them at home with a box grater. Once you have your shredded zucchini, make sure to use a clean kitchen towel or paper towels to remove as much extra liquid as possible.
- Whole Wheat Flour: To keep these healthy zucchini muffins on the healthier side, I like to use whole wheat flour (whole grains). However, all-purpose flour would work fine too.
- Sugar: You can use any type of sugar you prefer to add structure and sweetness. If you want to avoid refined sugar, try using pure maple syrup or coconut sugar instead.
- Almond Milk: Feel free to swap this out for another non-dairy milk like oat milk, unsweetened coconut milk, or soy milk. If you're not worried about keeping the recipe vegan, dairy milk will work fine too.
- Vegan Chocolate Chips: Any dairy-free chocolate chips will work great. Feel free to add or remove some depending on how much chocolate you like in your muffins!
- Ground Flaxseed: These act as binders for the muffins and soak up some of the moisture from the fresh zucchini. You can swap out this ingredient for chia seeds if needed.
- Vegetable Oil: Adding a plant-based fat source like vegetable oil goes a long way in producing a soft, fluffy texture. If you don't have any, canola oil, sunflower oil, or unrefined coconut oil would all make great options. You can also use olive oil or vegan butter in a pinch!
📖 Variations
- Vegan Zucchini Banana Muffins: Overripe mashed banana is a great way to add tons of natural sweetness and flavor to this recipe. Simply replace ½ cup of shredded zucchini with ½ cup mashed banana, add ⅛ tsp vanilla extract, and proceed as normal.
- Gluten Free Zucchini Muffins: You can easily make these healthy muffins gluten-free by using oat flour or almond flour instead of whole wheat pastry flour. Alternatively, you could use a 1:1 gluten-free flour mix like Bob's Red Mill Gluten Free 1:1 Flour.
- Double Chocolate: This one's for all my chocolate lovers out there! Try swapping out ¼ cup flour for ¼ cup cocoa powder for easy chocolate zucchini muffins that guarantee to satisfy any chocoholic.
- Vegan Carrot Zucchini Muffins: Looking for some variety and a way to use up those carrots you have in the fridge? Try using a combination of shredded zucchini and shredded carrots.
- Sugar-Free Zucchini Muffins: To make these refined sugar free, replace the brown sugar with maple syrup or coconut sugar.
- Oat Muffins: You can turn this recipe into zucchini oat muffins by replacing the flour with rolled oats or oat flour.
🔪 Instructions
Prep Ingredients, Preheat Oven: Shred your zucchini and give it a good squeeze using paper towels, to get out all the excess moisture. Line a 12-hole muffin pan with paper muffin cups. Whisk together the flour, sugar, baking powder, baking soda, salt, and ground flaxseed in a medium bowl.
Mix Wet And Dry Ingredients: Add the remaining ingredients, then stir through until just combined.
Place Batter In Muffin Tin: Divide the muffin batter evenly between the muffin liners. Use an ice cream scoop or tablespoon measure to make it easy!
Bake And Cool: Bake for 15-20 minutes or until an inserted toothpick comes out clean. Remove from the oven and allow to cool on a wire rack.
❓Recipe FAQs
How long do zucchini muffins last?
When stored in an airtight container or wrapped tightly in plastic wrap, these muffins will last for 2-3 days at room temperature or for up to a week in the fridge.
Can you freeze zucchini muffins?
Absolutely! To freeze these healthy vegan muffins, set them on a baking sheet in the freezer for 15-20 minutes. Then, transfer them to an airtight container and freeze the zucchini muffins for up to 3 months. You can make a double batch and freeze half for a quick grab and go breakfast or snack!
Are vegan zucchini muffins healthy?
Yes! These easy vegan courgette muffins are way healthier than the average muffin. They're made made with healthy ingredients like fiber-rich whole wheat flour and nutrient-dense zucchini. They are dairy-free and can easily be made gluten-free and/or sugar-free with a few simple swaps.
💭 Expert Tips
- Squeeze the grated zucchini with your hands until all excess liquid has been removed. This will help to keep the muffins fluffy, rather than soggy and waterlogged.
- Don't worry about peeling the zucchini before grating it; zucchini skin is soft and cooks well in zucchini muffins.
- For the best results, bring your ingredients to room temperature before using them.
- Instead of dunking your measuring cup into a bag of flour, spoon the flour into the cup and level it off with a knife. This helps to prevent you from using too much flour, which is one of the most common baking mistakes.
- Make sure to use a large mixing bowl to combine your wet and dry ingredients. A large bowl ensures that you have plenty of room to mix without making a mess.
- To avoid overmixing the batter when adding the dry ingredients to the wet ingredients, I recommend using a rubber spatula and mixing until just combined.
- Worried about burnt muffin bottoms? Slide a baking sheet underneath the muffin tin to help even out the heat as the muffins bake.
