Indulge in the goodness of these vegan zucchini muffins that are filled with nutrients! They make a fantastic breakfast, a delightful dessert, or a revitalizing pick-me-up snack.

Zucchini muffin cut in half on cooling rack with more muffins behind.

This recipe was originally published in June 2018. It has been updated for content and photos.

Have you got loads of zucchini in your garden?

If you do, you have to try these wholesome muffins!

(If you don’t, head to the grocery store to pick up some fresh zucchini. 😉)

What’s a vegetable doing in a dessert?

If you haven’t baked with zucchini before, it’s time to start. Shredded zucchini adds tons of moisture and nutrients to baked goods, but are almost undetectable in the final product.

I’m a big fan of adding zucchini to my desserts, just like I’ve done in my chocolate vegan zucchini bread and oatmeal zucchini cookies.

Jump to:

What makes these muffins healthy?
Ingredients + Substitutions
Instructions
Storage
Expert Tips
More delicious healthy vegan muffin recipes!
📖 Recipe

What makes these muffins healthy?

While this depends on what you’re comparing, these muffins are definitely healthier than most muffins out there. In fact, they’re even healthier than classic zucchini muffins.

Of course, the zucchini! Adding veggies to your muffins can only be a good thing right?
Oat flour replaces the all-purpose flour that classic muffins typically use. These are made using whole grains, but I bet you won’t notice the difference! As an added bonus, this makes the zucchini muffins naturally gluten-free, so if you are avoiding gluten, this recipe works for you, too.
The flax seeds and pecans/walnuts add protein and other nutrients to these wholesome muffins.
There is no oil, but I’m using unsweetened applesauce in its place for a heart-healthy option with no saturated fat.
Pure maple syrup, (and just a small amount) sweetens these vegan zucchini muffins with no refined sugar.

Ingredients + Substitutions

Here’s everything you’ll need to make these healthy vegan zucchini muffins.

Ingredients needed to make vegan zucchini muffins. — *See recipe card for quantities.*

Zucchini: Choose zucchini that are firm, bright green, and free from blemishes. Once shredded, make sure to squeeze the excess moisture over a bowl or your kitchen sink.
Oat flour: If you don't have oat flour on hand, you may grind oats in a strong blender to make a naturally gluten-free flour. While oats do not contain gluten in their pure and natural form, there is a possibility of cross-contamination. So if needed, use certified gluten-free oats or purchase gluten-free oat flour.
Flaxseeds: Use them whole or ground. Whole adds more texture, while ground flaxseeds have added health benefits.
Baking powder: Make sure to use active baking powder for maximum lift. Baking powder that has been open in your pantry for 6+ months may start to lose its effectiveness.
Milk: I've tried cashew milk, soy milk, and almond milk, all of which yield great results, so use the dairy-free milk that you normally use.
Applesauce: Our fat-free oil replacement. Use unsweetened for refined sugar-free.
Pecans: If you’re allergic to nuts (or simply don’t want to use them) you may omit them without affecting the recipe. Or try subbing with chocolate chips, raisins, dried cranberries, or chopped dates for extra sweetness.
Spices: Nutmeg and cinnamon add a lovely warm flavour but you may omit them if preferred.

Instructions

(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

Add the shredded and squeezed zucchini with all the wet ingredients to a large mixing bowl. (photo 1)

Dry ingredients being poured into bowl of wet ingredients.

Whisk the dry ingredients in another bowl and fold them into the wet bowl. (photo 2)

Let the batter rest for 10 minutes and then divide the mixture between your 12 muffin tins. (photo 3)

Baked zucchini muffins inside muffin pan.

Bake until a toothpick inserted in the middle of a muffin comes out clean, approx. 18-22 mins. (photo 4)

Let the muffins rest for at least 10 minutes to slightly cool and set. Then transfer them to a cooling rack to continue cooling.

Muffins with zucchini cooling on wire rack.

Storage

Like most muffins, these taste best the same day they’re made, BUT still taste great on days 2-3.

Store your vegan zucchini muffins at room temperature for up to 3 days, covered in plastic wrap or in a sealed container.

To keep them longer, refrigerate them for up to 1 week.

Or freeze them in a freezer-safe airtight container for up to 3 months. Make sure to fully cool them to room temperature and freeze them the same day they’re made to lock in the freshness.

Expert Tips

Use active baking powder for maximum lift. Baking powder that has been open in your pantry for 6+ months may start to lose its effectiveness.
Let the muffin batter rest for 10 minutes before spooning it into your muffin tin. This wait time allows the zucchini to release moisture into your batter and it gives the oat flour time to absorb extra moisture, resulting in fluffy, moist, and delicious vegan zucchini muffins.
Give the batter a quick mix after the 10-minute rest and then spoon the mixture into your muffin tins.
You may grate the zucchini using a box grater or food processor, either way, is fine.
If your muffin pan is old (well-loved) make sure to spray or grease the tins so they don’t stick to the pan. I made these muffins both, with greasing and without, using a new-ish (about 4-5 years old) nonstick pan with no sticking issues. They both easily popped out of the tray after the 10-minute rest period.
Wait at least 10 minutes before transferring the muffins to a wire rack. This gives the muffins time to slightly cool and set, otherwise, they may break when transferring.
These muffins are NOT very sweet, so if you have a sweet tooth, I recommend using chocolate chips in place of the chopped nuts.

More delicious healthy vegan muffin recipes!

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Buon appetito

Rosa

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