Zucchini Muffins
By Ashley Cote of Spoonful of Flavor
Use fresh seasonal zucchini to make these healthy vegan muffins that kids and adults enjoy. They require less than 20 minutes of prep and come together easily.
Zucchini is a versatile vegetable that contains valuable nutrients and is super hydrating. Adding zucchini to muffins is the perfect way to pack vegetables into a healthy breakfast or afternoon snack. We hope that these muffins inspire you to add more zucchini to a variety of meals.
These muffins taste great on their own or serve them with apple butter for a delectable seasonal treat.
Why You’ll Love This Recipe
It’s a great way to sneak in more vegetables, especially for kids.
They can be made gluten-free with one simple swap.
They are great for the summer months when there is an abundance of zucchini.
It uses applesauce to help create a moist texture with less refined sugar.
They are naturally egg-free!
How To Make Zucchini Muffins
Prepare for baking: Preheat the oven to 350F and line a 12-cup muffin pan with paper liners, or spray with cooking spray. Set aside.
Shred the zucchini: Using a box grater, shred the zucchini into fine shreds, and then pat dry with a paper towel to remove as much excess moisture as possible. Removing the moisture is an important step that should never be skipped. Zucchini retains a lot of water that can change the texture of baked goods if you don’t remove the excess moisture.
Hydrate the flaxseed: In a small bowl, mix together the water and ground flaxseed and allow it to thicken for 5 minutes.
Combine the dry ingredients: In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
Combine the wet ingredients: In a large mixing bowl, whisk together the brown sugar, dairy-free milk, applesauce, melted vegan butter, flaxseed mixture, and vanilla until well combined.
Assemble the muffin batter: Add the dry ingredients to the wet ingredients just until moistened. Then, fold in the shredded zucchini and chopped walnuts until combined.
Bake & cool: Divide the batter evenly between the muffin liners. Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, and then transfer to a cooling rack.
Recipe Tips
For gluten free zucchini muffins: Swap out the all-purpose flour for a 1-1 gluten free all purpose flour.
Add shredded carrots to these muffins to add more texture and natural sweetness.
Use any chopped nuts, dried fruit or chocolate chips as a zucchini muffin mix-in.
Storage: Store leftover zucchini muffins in an airtight container for up to 4 days.
Zucchini Muffins
Yield: 12 muffins
Prep time: 20 minutes
Cook time: 25 minutes
Ingredients
1 ½ cups finely shredded unpeeled zucchini
3 tablespoons water
2 tablespoons ground flaxseed
1 ½ cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup brown sugar
⅓ cup dairy-free milk
⅓ cup unsweetened applesauce
¼ cup vegan butter, melted
1 teaspoon vanilla extract
½ cup chopped walnuts (optional)
Instructions
Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners (or spray with cooking spray) and set aside.
Shred the zucchini, then allow it to drain in a colander, pressing it dry with paper towels.
In a small bowl, mix together the water and ground flaxseed and allow it to thicken for 5 minutes.
In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
In a large mixing bowl, whisk together the brown sugar, dairy-free milk, applesauce, melted vegan butter, flaxseed mixture, and vanilla until well combined.
Stir in the dry ingredients just until moistened. Fold in the zucchini (and walnuts if using).
Divide the batter evenly between the muffin liners. Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a cooling rack.
