Zucchini Vegan Muffins
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
- 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
- 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.
- 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.