These vegan zucchini muffins are moist, lightly spiced, and bursting with sweet raisins and crunchy walnuts! The perfect treat to bake up whether you're looking to use up extra zucchini or just craving some sweetness!
It's that time of year when everyone is about to be bombarded with zucchini. Even if you don't grow your own, chances are that you know someone who does, which means you'll probably be the lucky recipient of some free zukes.
What shall you do with all that squash? Well, I have plenty of ideas, from vegan stuffed zucchini to vegan zucchini fritters to zucchini soup.
But what if you're sick of having zucchini for dinner? That's when you bake up a batch of these vegan zucchini muffins!
You can't tell these muffins have zucchini in them (except if you look closely for those telltale little green flecks). They don't taste like zucchini. But the zucchini does make them extra soft and moist.
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Ingredients You'll Need
- Flour. I've only tested this recipe with all-purpose wheat flour, so I'm not sure how it will turn out with anything else.
- Sugar. Use organic sugar to keep the recipe vegan.
- Brown sugar. This also needs to be organic. Coconut sugar works as a substitution.
- Baking powder.
- Baking soda.
- Cinnamon.
- Salt.
- Non-dairy milk. Just about any variety that's unsweetened and unflavored will work, such as soy milk, almond milk, oat milk, or cashew milk.
- Canola oil. Feel free to substitute your favorite baking oil, such as melted coconut oil, corn oil, or vegetable oil.
- Apple cider vinegar. See my post on apple cider vinegar substitutes if you don't have this on hand.
- Vanilla extract.
- Zucchini. One small zucchini is enough to make this recipe.
- Raisins.
- Walnuts.
Tip: If you're not a fan of raisins and/or walnuts, feel free to experiment with other stir-ins such as chocolate chips, different nuts like pecans, or other types of dried fruit.
How They're Made
Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
- Stir your dry ingredients together in a large mixing bowl: flour, sugar, brown sugar, baking powder, soda, cinnamon and salt.
- Stir the liquid ingredients together in a separate container, such as a liquid measuring cup: milk, oil, apple cider vinegar, and vanilla.
- Pour the wet ingredients into the dry mixture and stir just until everything is mixed.
Tip: Don't overmix your batter. Stop stirring as soon as all of the flour is mixed in, even if the batter is lumpy. This will ensure your vegan zucchini muffins have the best possible texture!
- Fold in shredded zucchini, raisins and walnuts.
Tip: Your zucchini can be grated using the coarse side of a box grater or the shredder disc of a food processor.
- Divide your batter among 12 paper-lined muffin cups and sprinkle the top of each muffin with a bit of brown sugar.
- Bake the muffins for about 20 minutes. You can test them for doneness by lightly pressing a finger into the top of one. If it springs back, they're done.
- Let your muffins cool for a few minutes before removing them from the tin.
- Enjoy them as-is, or cut them open and spread each half with some vegan butter!
Shelf-Life & Storage
Vegan zucchini muffins will keep in an airtight container at room temperature for about 2 days, in the fridge for about 5 days, or in the freezer for about 3 months.
Frequently Asked Questions
I'm guessing that an all-purpose gluten-free flour blend could be used, but I haven't tried, so no promises!
Probably, but I'd recommend just following my vegan zucchini bread recipe instead.
Probably, but you'd be better off making my vegan chocolate zucchini muffins.
More Vegan Muffin Recipes
Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!
📖 Recipe
Vegan Zucchini Muffins
Ingredients
- 2 cups all-purpose flour
- ¼ cup organic granulated sugar
- ¼ cup organic brown sugar, plus 1 tablespoon for topping
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt
- 1 cup unflavored and unsweetened non-dairy milk
- â…“ cup canola oil
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 cup coarsely grated zucchini
- ¾ cup raisins
- ½ cup chopped shelled walnuts
Instructions
- Preheat the oven to 350°F.
- Line a 12-cavity muffin tin with papers.
- In a large mixing bowl stir together the flour, sugar, brown sugar, baking powder, baking soda, cinnamon, and salt.
- In a separate container, such as a liquid measuring cup, stir together the milk, oil, apple cider vinegar, and vanilla.
- Pour the liquid mixture into the bowl with the dry ingredients and stir just until everything is combined.
- Fold in the zucchini, raisins and walnuts.
- Divide the batter among the muffin cups and sprinkle the tops with a bit of brown sugar.
- Bake the muffins for 20 to 22 minutes. Test them for doneness by lightly pressing a finger into the top of a muffin. If it springs back, they're done.
- Transfer the tin to a cooling rack and allow the muffins to cool for a few minutes before removing them from the tin.
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These are SO good! I regularly make and freeze muffins for grab-and-go breakfasts, and these are my new favorite! 🤤
Do you squeeze the grated zucchini?
Nope! Enjoy!
I made a double batch because it was a good bet that Alissa’s recipe was going to be delish. And, yes, the muffins are easy AND delish!
Such a great recipe, the muffins always come out so amazing and fluffy! I just put some vegan becel into the tin to grease it rather than using muffin paper and they pop out perfectly at the end.