Print

Guaranteed Moist Vegan Zucchini Muffins

Vegan zucchini muffins
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Discover how to make incredibly moist vegan zucchini muffins. This recipe uses simple plant-based ingredients to replace eggs and dairy, resulting in a tender and flavorful treat you’ll love.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup granulated sugar
  • 1/3 cup vegetable oil
  • 1/4 cup unsweetened applesauce
  • 1 tablespoon ground flaxseed mixed with 3 tablespoons water (flax egg)
  • 1/2 cup unsweetened non-dairy milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups grated zucchini (about 2 medium zucchinis)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
  3. In a separate medium bowl, combine the granulated sugar, vegetable oil, and applesauce. Stir until well combined.
  4. Add the flax egg and non-dairy milk to the wet ingredients. Mix until just combined. Stir in the vanilla extract.
  5. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  6. Gently fold in the grated zucchini until evenly distributed throughout the batter.
  7. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  8. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Ensure your zucchini is well-drained after grating to prevent excess moisture in the batter.
  • For extra flavor, you can add 1/2 cup of chopped nuts or vegan chocolate chips to the batter.
  • These muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://whiskdaily.com/vegan-zucchini-muffins-recipe/