Moist and flavorful, my comforting eggless zucchini muffins are perfectly spiced and have the perfect walnut crunch. Made entirely egg free and dairy free they are a must-try for anyone looking to enjoy a wholesome vegan treat.
Looking for other healthy vegan baked goods? Try my vegan carrot cake muffins and vegan oatmeal cake too!
Why You'll Love My Recipe
These vegan zucchini muffins are the kind of recipe I always come back to. They're quick, easy, and made with ingredients you likely already have in your pantry.
The zucchini keeps them incredibly moist without being too heavy, and I use a combination of cinnamon and nutmeg to give them that warm spice you want in a zucchini muffin, while the walnuts are folded in for an irresistible crunch.
My eggless zucchini muffins are also versatile enough to enjoy any time of day and are a great way to sneak some veggies into your diet without anyone even noticing.
Plus, they freeze well, making them perfect for meal prep or a grab-and-go option.
Ingredients Needed
- All Purpose Flour: Used to give my plant-based zucchini muffins structure and a soft, tender texture. You could also use whole wheat flour or a 1:1 gluten free flour blend.
- Granulated Sugar: Adds just the right amount of sweetness without being too much. You can easily substitute with cane sugar or coconut sugar.
- Baking Powder and Baking Soda: These two are non-negotiable for getting that fluffy rise. I wouldn't recommend skipping on either of them.
- Salt: A little salt goes a long way in enhancing all the flavors. I like using sea salt, but kosher salt works just as well.
- Cinnamon and Nutmeg: I use these warm spices to add depth to the muffins. Feel free to add a pinch of ginger too if you like.
- Light Brown Sugar: Gives the muffins a rich, molasses-like sweetness. On occasion, I've used coconut sugar or even maple syrup.
- Neutral Oil: I usually go for sunflower oil or canola oil to keep the muffins moist.
- Almond Milk: Used to create the liquid base, I used unsweetened almond milk but you can use any type of plant-based milk to make dairy free zucchini muffins.
- Apple Cider Vinegar: This is a key ingredient that reacts with the baking soda to make the muffins super light and fluffy.
- Vanilla Extract: Vanilla adds a sweet, aromatic note that ties everything together. It's that little touch that makes a big difference in flavor.
- Shredded Zucchini (Courgette): The key ingredient that keeps my vegan zucchini muffin recipe incredibly moist. For the best texture, I always use a fresh firm zucchini.
- Walnuts: These add a delightful crunch and a nutty contrast making these zucchini and walnut muffins. But you're allergic to nuts or prefer something else, feel free to swap them out with another type of nuts or seeds, or just leave them out.
How To Make Vegan Zucchini Muffins
Making zucchini muffins vegan takes very little effort. Whether you're new to vegan baking or a pastry pro, it's a simple recipe that anyone can make.
To begin, I start by preheating my oven to 375 degrees Fahrenheit (190 degrees Celsius). Then I line a 12-cup muffin tin with paper liners. You can also grease your tin and dust it will flour.
While the oven is heating, I sift the flour, granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg into a large mixing bowl. Then I add the brown sugar and whisk all my dry ingredients together to make sure the leavening agents are evenly distributed.
In a separate bowl, I mix together the neutral oil, almond milk, apple cider vinegar, and vanilla extract.
Next, I pour the wet ingredients into the flour mixture and fold everything together using a rubber spatula. I'm always extra careful not to overmix the batter. Then I fold in the shredded zucchini and walnuts.
When the batter is ready, I use an ice cream scoop to evenly fill my prepared 12-cup muffin pan, filling each cavity about three-quarters full. Then I pop the muffins into the oven and let them bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean.
After they are baked, I allow my eggless zucchini muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Then, I serve, store, or freeze them!
✏️ Recipe Card! Scroll down to the bottom of the post for the full eggless zucchini muffins recipe and exact ingredient amounts.
Expert Tips For Success
- Measure Ingredients Accurately: For the best results, I use a kitchen scale to measure my flour and sugar. Measuring by volume can often result in using too much flour, which leads to dense muffins. If a scale isn't available, use the spoon-and-level method.
- Avoid Overmixing: Once I combine the wet and dry ingredients, I stir gently and only until the ingredients are just combined. Overmixing develops the gluten in the flour, which can make your muffins tough. Don't worry if there are a few lumps.
- Check Zucchini Moisture: Zucchini can vary in water content, which can impact the final texture. If my zucchini feels especially wet, I gently squeeze it in a clean towel to remove excess moisture before folding it into the batter. I do this when making vegan zucchini bread too.
- Use Fresh Spices: Spices lose potency over time, so if yours have been sitting in the pantry for a while, it might be time for a refresh. Fresh spices will elevate the warm, cozy flavor of your vegan squash muffins.
Variations
Gluten Free Vegan Zucchini : To make vegan zucchini muffins gluten free, simply replace the all-purpose flour with a 1:1 gluten-free flour blend. I recommend using a blend that includes xanthan gum to maintain the structure.
Vegan Zucchini Chocolate Muffins: For rich chocolate zucchini muffins, stir ½ cup of vegan chocolate chips into the batter. These will melt into gooey pockets of chocolate in the muffins.
Vegan Zucchini Banana Muffins: You can add some banana flavor by replacing the ⅓ cup of oil with ½ cup of mashed banana. The banana not only complements the flavor of the zucchini, it also makes the my vegan zucchini muffins recipe oil-free.
Vegan Carrot Zucchini Muffins: For a veggie-packed muffins, replace half of the zucchini with grated carrots. This boosts both the flavor and the nutritional value.
Zucchini Coconut Muffins: You can stir ¼ cup of unsweetened shredded coconut into the batter to give the muffins a tropical twist. The coconut adds a subtle chew and sweetness that pairs beautifully with the zucchini.
Zucchini Cranberry Muffins: For a touch of tangy goodness, add ½ cup of dried cranberries to the batter. The tartness of the cranberries complements the mild sweetness of the zucchini.
Zucchini Crumb Muffins: Top the muffins with a simple crumb topping by combining ¼ cup of flour, 2 tablespoons of brown sugar, and 2 tablespoons of cold vegan butter. Use your fingers or a fork to mix these ingredients until they resemble coarse crumbs. Then sprinkle the mixture evenly on top before baking.
Oat Topping: If you're looking to add some fiber and texture, you can make my vegan dairy free zucchini muffins with oats on top. I just sprinkle some whole rolled oats on each muffin before baking.
Frequently Asked Questions
You can store the egg free zucchini muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. If you like your muffins warm, just pop them in the microwave or oven for a few seconds.
Absolutely. These eggless zucchini muffins freeze beautifully for up to 3 months. Once they've cooled completely, I place them in an airtight container or freezer bag. Then I let them thaw at room temperature or warm them in my oven.
No, there's no need to peel the zucchini, also called courgette in some countries. The skin is thin and softens nicely when baked, plus it adds extra nutrients and color to the vegan courgette muffins. Just be sure to wash the zucchini thoroughly before shredding it.
Zucchini muffins can become soggy if there's too much moisture in the batter. This is often caused by zucchini that hasn't been properly drained. If your zucchini is too watery, it's important to gently squeeze out the excess moisture with a clean towel before adding it to the batter.
Another cause could be underbaking the muffins, so make sure to test them with a toothpick to ensure they're fully cooked.
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More Vegan Muffins Recipes
⭐️ One Last Thing! If you make my eggless zucchini muffins, please leave a review and rating to let me know how you liked this recipe! Doing so helps other readers and me too! Your feedback makes a difference.
Vegan Eggless Zucchini Muffins
Ingredients
- 2 ⅓ cups All Purpose Flour (300 grams)
- ¼ cup Granulated Sugar (50 grams)
- ½ cup Light Brown Sugar (108 grams)
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 1 ½ teaspoon Ground Cinnamon
- 2 pinches Ground Nutmeg
- ⅓ cup Neutral Oil (canola, sunflower, etc.)
- ¾ cup + 2 tablespoons Almond Milk (unsweetened)
- 1 tablespoon Apple Cider Vinegar or White Vinegar
- 1 teaspoon Vanilla Extract
- 1 cup Shredded Zucchini
- ½ cup Walnuts (chopped)
Instructions
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners. You can also grease the pan and dust it with flour.
- In a large bowl, sift together the all purpose flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Add the brown sugar and whisk until well combined.
- In a separate bowl, mix together the oil, almond milk, apple cider vinegar, and vanilla extract.
- Add the wet ingredients to the dry ingredients, stirring just until moistened. The batter should remain a little lumpy to prevent overmixing.
- Fold in the shredded zucchini and chopped walnuts until evenly distributed.
- Use an ice cream scoop or spoon to distribute the batter evenly among the muffin cups, filling each about three-quarters full.
- Bake in the preheated oven for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Store the muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. You can also freeze them for up to 3 months.
Notes
- Flour Measurement: For the most accurate results, use a kitchen scale to measure the flour. If you don't have a scale, be sure to use the spoon and level method rather than scooping the flour directly with the measuring cup, which can compact the flour and result in dense muffins.
- Baking: Oven temperatures can vary, so it's a good idea to check the muffins a few minutes before the timer goes off. They are done when a toothpick or cake tester inserted into the center comes out clean or with just a few crumbs attached
- Adding Mix-Ins: Feel free to experiment with other add-ins like chocolate chips, dried cranberries, or a mix of different nuts and seeds for texture and flavor variety.
Maria says
I made these and the batter was really thick! But they turned out perfectly. I was just wondering is it normal for the batter to be so thick? It worried me at first.
Kim Grimmett says
Hi Maria,
Yes, it is supposed to be thick. The zucchini releases water as it bakes so if the batter is too thin the muffins won't rise properly.
stacy says
I like that it was easy and not too fancy.