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    Home » Recipes » Desserts

    Vegan Zucchini Muffins [Gluten Free too!]

    Published: Apr 8, 2020 · Modified: Mar 19, 2021 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

    1.6K shares
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    Scrumptious, moist, flavour bombs! Yes, that’s what you’re getting with these vegan zucchini muffins. As an added bonus, they’re packed with protein, loaded with nutrients and make an absolute perfect breakfast, dessert or pick me up snack.

    muffin cut in half on wire rack with more muffins sitting behind it
    This recipe was originally published in June 2018. It has been updated for content and photos.

    Ever since making my chocolate zucchini bread and oatmeal zucchini cookies I’ve been wanting to try even more desserts with zucchini.

    Hence, these healthy vegan zucchini muffins.

    And if you’ve never baked with zucchini before, now you’re probably wondering, what on earth this green vegetable is doing in your sweets?

    But, it’s pretty amazing what this nutrient dense veggie is capable of in baked goods! They provide tons of moisture, but are almost undetectable in the final product!

    Okay, yes, you will see little green ribbons of zucchini, but I promise, even if you hate zucchini, you will NOT taste them.

    It keeps these muffins incredibly moist and delicious, yet wholesome at the same time!

    dozen muffins sitting on wire rack over white towel

    What makes these muffins healthy?

    Now, this always depends on what you’re comparing to, but these muffins are definitely healthier than most muffins out there. In fact, they’re even healthier than your typical zucchini muffin.

    • Of course, the zucchini part! Adding veggies into your muffins (especially ones you can’t taste) can only be a good thing right?
    • Oat flour replaces all purpose flour that muffins are typically made using. So these vegan zucchini muffins are made using whole grains, but I bet you won’t notice the difference! As an added bonus, this makes the zucchini muffins gluten free, so if you are avoiding gluten, this recipe will work well for you! Of course, make sure to use certified gluten free oat flour if needed!
    • The addition of flax seeds and the optional nuts add protein and even more nutrients to these already healthy zucchini muffins.
    • There is no oil used at all here. Instead, unsweetened applesauce takes its place which is heart healthy and free from saturated fat.
    • Rather then use refined sugar to sweeten these muffins, I’m using pure maple syrup, and just a small amount!

    muffins on wire rack with zucchini in the background

    How to make vegan zucchini muffins

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

    Start by gathering your ingredients.

    ingredients for muffin prep: bowl of flour, bowl of grated zucchini, seasoning, nuts, maple syrup, apple sauce, flax seeds, baking powder and soda

    Combine the dry ingredients in a mixing bowl. Then grate your zucchini and add it to another mixing bowl, along with all remaining wet ingredients. (photos 1-2)

    bowl of milk, grated zucchini, apple sauce and maple syrup

    Mix each bowl well (separately) and then add the dry to the wet and mix until just combined. Do not over mix. (photos 3-4)

    adding dry ingredients into bowl of wet ingredients

    Let the batter rest for 10 minutes and then divide the mixture between your 12 muffin tins. (photo 5)

    Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. (photo 6)

    muffin batter in muffin tray before and after baking

    Let your zucchini muffins rest for at least 10 minutes to complete setting and slightly cool. Then transfer them to a cooling rack to continue cooling, and enjoy!

    zucchini muffins on cooling wire rack

    How long do they keep?

    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 a little longer, refrigerate for up to 1 week.

    You may also freeze your muffins for up to 2 months. Make sure to fully cool them to room temperature and then freeze right away (same day they’re made) to lock in the freshness.

    Substitutions

    • If you’re allergic to nuts (or simply don’t want to use them) you can omit them without affecting the recipe. Or you may replace them with chocolate chips for extra sweetness.
    • To make it soy free, replace the soy milk with almond or cashew milk.

    Expert Tips

    • Do not over mix your batter as this can result in a gummy texture. Just mix the wet and dry until no floury bits remain, but a few lumps are perfectly fine!
    • Make sure to let the batter rest for 10 minutes before spooning into your muffin pan and baking. This extra time allows the zucchini to release moisture into your batter and it also gives the oat flour a chance to absorb some of that 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 in to 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.
    • Do not remove your zucchini muffins from the pan for at least 10 minutes after removing from the oven. They need this extra time to slightly cool and fully set, otherwise they may break apart when you lift them out. After the 10 minutes, transfer to a wire cooling rack to continue cooling.

    More delicious, healthier muffin recipes!

    • Healthy Banana Carrot Muffins
    • Vegan Raspberry Muffins
    • Spinach Banana Muffins
    • Mini Quinoa Sweet Potato Muffins

    If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.

    Buon appetito,
    Rosa

    muffin cut in half on wire rack with more muffins sitting behind it

    Vegan Zucchini Muffins [Gluten Free too!]

    Scrumptious, moist, flavour bombs! Yes, that's what you're getting with these protein packed, highly nutritious, vegan zucchini muffins.
    4.95 from 20 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Course: Breakfast, Dessert
    Cuisine: American, Canadian
    Servings: 12 Muffins
    Calories: 138kcal

    Equipment

    Empty 12 muffin pan on white background.
    Muffin Pan

    Ingredients

    Dry Ingredients

    • 2 cups oat flour gluten free if preferred
    • ¼ cup flax seeds whole or ground*
    • 1 teaspoon cinnamon
    • ¼ teaspoon nutmeg
    • 1.5 teaspoon baking powder
    • ½ teaspoon baking soda
    • â…› teaspoon sea salt
    • ½ cup chopped pecans or walnuts optional

    Wet Ingredients

    • 2 cups grated zucchini approx. 1 medium zucchini
    • â…“ cup maple syrup
    • ¼ cup unsweetened applesauce
    • ¾ cup soy milk
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 350 degrees F and grease or spray a muffin tray.**(see notes)
    • Add the dry ingredients to a bowl and mix to combine. Then squeeze out excess moisture from your zucchini and add it another bowl with the remaining wet ingredients and mix well.
    • Pour the dry ingredients into the bowl of wet and mix until there are no floury bits, without over mixing. Let the batter rest for 10 minutes, it will thicken slightly, and then give it a quick stir before dividing between your muffin cups.
    • Distribute the batter between your 12 muffin cups and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow muffins to cool for 10 minutes in the pan, before removing them and cooling on a wire rack.

    Notes

    *You may use whole or ground flax seed for these. Whole will add extra crunch to your muffin, but ground will offer maximum health benefit.
    **If you have a good quality and relatively new, non stick muffin pan, you won't need to grease it. I've tested both ways and my muffins did not stick to the pan. However, you MUST wait 10 minutes before attempting to remove the muffins from the tray, to your cooling rack.
    You may omit the nuts or sub them for chocolate chips or dried fruit for extra sweetness, if preferred.
    For soy free, sub the soy milk with almond or cashew milk.
    Do not over mix your batter as this can result in a gummy texture. Just mix the wet and dry until no floury bits remain, but a few lumps are perfectly fine!
    Make sure to let the batter rest for 10 minutes before spooning into your muffin pan and baking for moist, fluffier muffins. Give it a quick stir after the 10 minutes and then divide and bake.
    You may grate the zucchini using a box grater or food processor, either is fine.
    Muffins keep covered at room temperature for up to 3 days, refrigerated for up to 1 week and frozen for up to 2 months.

    Nutrition

    Serving: 1Muffin | Calories: 138kcal | Carbohydrates: 23g | Protein: 5g | Fat: 4g | Sodium: 137mg | Potassium: 249mg | Fiber: 3g | Sugar: 7g | Vitamin A: 112IU | Vitamin C: 7mg | Calcium: 86mg | Iron: 1mg
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
    1.6K shares

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    1. Darlene

      July 21, 2022 at 4:09 pm

      5 stars
      These are delicious! I used ground flax seeds and sprinkled the tops with coconut sugar before baking. I also used parchment baking cups for easy cleanup. Thanks!

      Reply
      • Rosa

        July 21, 2022 at 8:38 pm

        Thrilled you enjoyed them Darlene!

        Reply
    2. Nancy

      July 18, 2022 at 12:41 pm

      5 stars
      I can’t believe there’s no oil in these and they’re still so moist and delicious. Thanks for another great recipe Rosa!

      Reply
      • Rosa

        July 18, 2022 at 3:43 pm

        Aww, thanks for sharing Nancy!

        Reply
    3. Joan

      July 17, 2022 at 10:37 am

      Very healthy but found them bland.

      Reply
      • Rosa

        July 18, 2022 at 3:42 pm

        Hi Joan, you can add chocolate chips for extra sweetness, although they’ll be a little less healthy that way.

        Reply
    4. Cynthia

      June 24, 2022 at 10:39 am

      5 stars
      I made these for the first time the other day and really like them. I usually alter muffin recipes for less sugar but I didn’t change a thing in this recipe as perfect as is – not to sweet but full of flavour. Will be making these on repeat for sure, thanks for the recipe!

      Reply
      • Rosa

        June 24, 2022 at 1:06 pm

        You’re welcome Cynthia. 🙂 Thrilled you enjoyed these zucchini muffins. Thank you very much for the review.

        Reply
    5. Hailey

      November 27, 2021 at 8:57 pm

      5 stars
      Made these tonight as we are recently gluten and dairy free due to allergies, SO GOOD! I used vanilla almond milk and added walnut and vegan chocolate chips. Will definitely be a staple at our house! Great recipe, thank you!

      Reply
      • Rosa

        November 29, 2021 at 9:14 am

        Yay! Thrilled you enjoyed Hailey!

        Reply
    6. Chantal Sylvestre

      October 04, 2021 at 5:00 pm

      5 stars
      Amazing!
      I use oat flour, I ground the flax seeds, and I omit the unsweetened applesauce.
      Moist and savory.
      Thank you for this recipe!

      Reply
      • Rosa

        October 05, 2021 at 9:05 am

        So glad you enjoyed Chantal. Thanks for sharing your process with us.

        Reply
    7. Val

      October 02, 2021 at 5:29 pm

      5 stars
      Loved these and so did the grandkids thank you! Used rhubarb sauce because that is what I had on hand. Will make again.

      Reply
      • Rosa

        October 04, 2021 at 12:48 pm

        Thanks so much for the review Val.

        Reply
    8. Cindy

      July 14, 2021 at 11:18 am

      5 stars
      Great recipe! I ground up the flax seeds since unground will pass through the gut without most of the health benefits. I love how this has no oil yet is moist! I used my overgrown zucchini for this. Do you know if I can freeze shredded zucchini without blanching first? Thanks!

      Reply
      • Rosa

        July 15, 2021 at 9:28 am

        So glad you enjoyed Cindy. I haven’t tried freezing shredded zucchini, but I don’t think you’d need to blanch them first.

        Reply
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    Hi, I'm Rosa! Welcome to This Healthy Kitchen where you'll find tasty and nutritious, plant based recipes with tons of gluten free and oil free options too! Always made using wholesome ingredients, and under 400 calories per serving. Occasional cheat days included. 😉

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