These vegan zucchini muffins are easy to make in one bowl with basic pantry staples. Naturally sweetened with maple syrup, these tasty muffins are the perfect breakfast or snack!

Vegan Zucchini Muffins
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Why I Love This Recipe

I’ve been keeping my fridge stocked with zucchini, making everything from vegan chocolate zucchini bread to pasta primavera. I love it when zucchini is in season because even if you don’t have a garden, it’s easy to find and really affordable! This is also a great way to hide some veggies in a lunchbox or afternoon snack. These muffins are made without any refined sugars and you can whip them up in just one bowl. You could customize this healthy muffin recipe with your favorite mix-ins. I used walnuts but it also works with dried cranberries, pecans, or even dark chocolate chips!

flax egg

How to Make a Flax Egg

This recipe uses flax egg, which is just ground flaxseed mixed with a little liquid. In this case, I combined it with almond milk. When making flax egg, be sure the flaxseed is ground. It should be the consistency of almond flour or sand. Whole flaxseed won’t work. You can substitute chia seed for the ground flaxseed, if that’s what you have on hand. 

healthy zucchini muffins

Ingredients & Substitutions

  • All-purpose flour- I used all-purpose flour for light, fluffy muffins but you can use whole wheat flour, if preferred. 
  • Baking powder- This acts as a leavening agent to help the muffins rise.
  • Ground flax- This is used as a binder in place of eggs in vegan baking. Chia seed is a great substitute.
  • Salt– A pinch of salt enhances flavor and balances sweetness.
  • Cinnamon- A little cinnamon adds warmth and flavor.
  • Almond milk-This is combined with the flax to help create moisture and bind the muffins together. You can use any other plant-based milk like oat milk, soy milk, or coconut milk.
  • Maple syrup- This adds sweetness to the muffins — you can substitute with honey, if not vegan. Be sure to use pure maple syrup and not pancake syrup.
  • Avocado oil– This adds moisture and richness to the muffins. Melted coconut oil or vegetable oil can be used.
  • Zucchini– Shredded zucchini adds moisture and texture to the muffins. Fresh zucchini is also a great way to add a nutritional boost to your snack!
  • Chopped walnuts- Chopped nuts add crunch and flavor. Pecans, almonds, or dried fruit like raisins or cranberries can be swapped for walnuts. If you want to make these muffins lower in calories, you can skip the walnuts. (This would reduce the calories by about 50 calories per muffin.)

Tips & Tricks

  • You could serve these easy vegan zucchini muffins plain or add a little nut butter on top for even more flavor! I love these with a smear of almond butter.
  • Be sure not to overmix the batter or you can end up with dense muffins. Once the flour is incorporated with the wet ingredients, stop stirring!

How to Make Vegan Zucchini Muffins

In a large bowl, combine the flax and almond milk. Stir and allow to sit for 5 minutes.
Shred the zucchini and pat to remove excess moisture. No need to squeeze, just blot with paper towels.
To the flax mixture, add the maple syrup and oil. Stir until smooth.
Add the flour, baking powder, salt, and cinnamon.
Stir until just mixed. Do not over stir.
Fold in the shredded zucchini and chopped walnuts.
Fill the muffin cups to 1/4”below the top.
Bake for 25-30 minutes until a skewer inserted comes out clean.

How to Store Muffins

I like keeping these in the freezer so I always have a healthy zucchini muffin on hand! But they can be stored at room temperature for up to 2 days and in the fridge for up to 4 days.

Other Healthy Muffins Recipes

Looking for other ideas? Try my blueberry muffins, banana oat muffins, or carrot cake muffins! They’re all vegan, easy to make, and totally delicious!

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Vegan Zucchini Muffins

Vegan Zucchini Muffins

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  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

These vegan zucchini muffins are easy to make in one bowl with basic pantry staples. Naturally sweetened with maple syrup, these tasty muffins are the perfect breakfast or snack!

Ingredients

Units Scale
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 3 tablespoons ground flax
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup almond milk
  • 1/2 cup maple syrup
  • 6 tablespoons avocado oil
  • 8oz shredded zucchini (from 1 large or 2 small, about 2 cups)

  • 2/3 cup chopped walnuts

Instructions

  1. Preheat oven to 375°F. Line a muffin pan with parchment paper cups.
  2. In a large bowl, combine the flax and almond milk. Stir and allow to sit for 5 minutes.
  3. Shred the zucchini and pat to remove excess moisture. No need to squeeze, just blot with paper towels.
  4. To the flax mixture, add the maple syrup and oil. Stir until smooth.
  5. Add the flour, baking powder, salt, and cinnamon. Stir until just mixed. Do not over stir.
  6. Fold in the shredded zucchini and chopped walnuts.
  7. Fill the grease muffin tins to 1/4”/6mm below the top.
  8. Bake for 25-30 minutes until a skewer inserted comes out clean.
  9. Allow to cool for at least 10 minutes before removing from muffin pan.

Notes

Best if consumed the same day but can be stored in a sealed container in the fridge for 2 days. Reheat in the oven before eating.

Do not allow the mixture to sit once the zucchini is incorporated, as the moisture will soak into the batter and make it too wet and heavy.