How to Make Vegan Zucchini Muffins

Vegan zucchini muffins are very delicious, filled with the deliciousness of cinnamon, and chocolate chips. These are best for a snack, breakfast, or dinner.

This recipe is gluten-free and perfect for vegans who are craving English muffins for breakfast. These muffins even taste like their non-vegan counterparts, and everyone will love absolutely love them.

Zucchini muffins make a great snack with evening coffee or tea and they are healthy as well. So, if you are on a diet, must try these muffins as you can prepare them in a batch, and store them in the fridge for a week.

Zucchini muffins traditionally contain eggs, buttermilk, and chocolate chips. But you can make vegan muffins with a few substitutes in the ingredients.

The recipe that I am sharing today will yield fluffy muffins that are rich in flavor. I add vegan chocolate chips with pecans to the muffins for more flavor, but if you want it nut-free, you can replace the nuts with chocolate chips or pumpkin seeds.

Key Ingredients

Here are the key ingredients you need for these muffins:

• 1 cup zucchini, shredded and squeezed for extra moisture
• 1/2 all-purpose flour
• 3/4 cup almond milk
• 1 tsp lemon juice
• 1/2 cup refined sugar
• 1/4 cup brown sugar
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup olive oil
• 1 tsp cinnamon
• 1/2 cup chopped pecans
• 1 cup vegan chocolate chips
• 2 tsp vanilla extract

Important Things to Consider

• You can use white chocolate chips as well, or omit them if you want if you are using nuts.
• If you don’t have dairy-free chocolate chips, you can add raisins or dried cranberries to the batter. Or you can sprinkle them on top of the muffins before baking.
• To make the muffins super moist, use 1/3 cup of mashed bananas.
• You can substitute all-purpose flour with almond flour. I don’t recommend using coconut flour for these muffins.
• Make sure to squeeze all extra water from the grated zucchini to avoid soggy muffins.

Vegan Zucchini Muffins Frosting Ideas

I like to serve these muffins without any frosting, as they go great with a cup of chocolate tea in the evening. However, if you have made these cupcakes for a luncheon, or a tea party, here are a few vegan frosting ideas you can try.

• Chocolate buttercream frosting
• Vegan vanilla frosting
• Blueberry lemon frosting
• Banana cream frosting
• Vegan salted caramel frosting
• Mint chocolate cream frosting
• Strawberry puree buttercream
• Coconut cream with cherry
• Rosewater coconut cream frosting
• Whipped chocolate ganache
• Peanut buttercream

Other Vegan Recipes to Try

• Orange Tofu
• Tofu chicken
• Tofu cheese
• Coconut milk pasta
• Lemon Garlic Pasta

Vegan Zucchini Muffins Recipe

Vegan zucchini muffins are very delicious, filled with the deliciousness of cinnamon, and chocolate chips. These are best for a snack, breakfast, or dinner.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Breakfast

Cuisine American

Servings 12

Ingredients

  

• 1 cup zucchini shredded
• 1/2 all-purpose flour
• 3/4 cup almond milk
• 1 tsp lemon juice
• 1/2 cup refined sugar
• 1/4 cup brown sugar
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup olive oil
• 1 tsp cinnamon
• 1/2 cup chopped pecans
• 1 cup vegan chocolate chips
• 2 tsp vanilla extract

Instructions

 

• Preheat the oven to 180C, and line a muffin tray with a paper liner. I’m using the 12-hole tray.
• Take zucchini, keep the skin on, and grate it into thin shreds. Wrap the grated zucchini in a paper towel and drain excess water. You need 1 cup of this shredded zucchini. Keep it aside.
• In a small bowl, whisk almond milk, and lemon juice.
• In another large bowl, combine flour, sugar, brown sugar, baking powder, baking soda, salt, and cinnamon.
• Add olive oil, almond milk mixture, and vanilla extract. Combine everything using a spatula to make a smooth batter.
• Add the grated zucchini, chocolate chips, and chopped nuts. Combine everything together.
• Divide the batter into 12 muffin holes and shake the tray so the batter sits evenly.
• Bake the muffins on the center rack of the oven for 25-30 minutes. Check the muffins after 20 minutes to see if they are cooked. If your muffins are golden brown, you can remove them from the oven.
• Cool down the muffins, and serve with the frosting of your choice, or leave the frosting if you want.

Notes

• You can use white chocolate chips as well, or omit them if you want if you are using nuts. If you don’t have dairy-free chocolate chips, you can add raisins or dried cranberries to the batter. Or you can sprinkle them on top of the muffins before baking.
• Make sure to squeeze all extra water from the grated zucchini to avoid soggy muffins.

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Nutrition Facts

Serving: 1 muffin