Zucchini Vegan Muffins

Emily | emilyfabulous.com
by Emily | emilyfabulous.com
12 muffins
45 min

Make these Zucchini Vegan Muffins at home in under an hour for a healthy and delicious breakfast or snack. These muffins are loaded with zucchini, lemon, and applesauce for a dense and delicious treat.


I always want to incorporate more healthy meals and snacks into my routine so that I feel good about what I’m eating and I know my son is eating something good too. These Zucchini Vegan Muffins were a hit with the whole family and my son keeps asking for more. That makes them a winner in my book!


I don’t regularly practice a vegan diet, however, I have been trying to make more recipes that use alternative ingredients like plant-based milk, fat substitutes, etc. These muffins definitely hit the spot and are a great recipe to make, vegan or not!

Zucchini Vegan Muffin

Vegan Zucchini Muffins

Optional icing on zucchini vegan muffins.

Zucchini Vegan Muffins
Recipe details
  • 12  muffins
  • Prep time: 20 Minutes Cook time: 25 Minutes Total time: 45 min
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Ingredients
  • 1 cup shredded zucchini
  • 3/4 cup oat milk or any plant-based milk
  • 1 teaspoon freshly squeezed lemon juice
  • 1 teaspoon vanilla extract
  • 1 1/2 cup all-purpose flour
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup unsweetened apple sauce
  • 1 teaspoon lemon zest
  • 1/2 cup pecans chopped
Instructions
Preheat the oven to 425°F and prepare a muffin tin with silicone or paper liners.
Cut off the end of the zucchini and shred it using a cheese grater. Once fully shredded, wrap the zucchini pieces into a paper towel, twist the top to make a ball, and squeeze as much water out as you can. Set it aside.
Zest the lemon and then juice it. In a small measuring cup or mixing bowl, whisk the oat milk, lemon juice, and vanilla and set aside.
In another large mixing bowl, add the flour, sugar, brown sugar, salt, baking powder, baking soda, cinnamon, and nutmeg. Whisk together to combine.
Pour the oak milk mixture and the applesauce into the flour mixture and stir with a spatula to combine. Add the lemon zest and shredded zucchini and fold into the mixture followed by the chopped nuts (if using).
Spoon the batter evenly into the 12 muffin sections.
Bake at 425°F for 5 minutes then turn down the heat to 350°F and bake for an additional 16-20 minutes or until a toothpick comes out clean. Remove the pan from the oven and cool the muffins on a cooling rack.
Tips
  • You can top these muffins with a simple vanilla glaze for an extra burst of flavor. Simple add 1/2 cup of confectioners powdered sugar, 1 tablespoon freshly squeezed lemon juice, and 1/4 teaspoon vanilla extract in a bowl. Whisk to combine and drizzle on top.
Emily | emilyfabulous.com
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