Hey there, fellow food lovers! It’s Clara, and I’m so happy you’ve popped into our kitchen at 911Recipes. You know, some of my fondest memories are from my grandmother’s kitchen. It was always a place of warmth, laughter, and the most delicious smells. She taught me that cooking isn’t just about following a recipe. It’s about putting a little bit of your heart into everything you make.
That’s exactly what I feel when I bake these incredible vegan zucchini muffins. There’s something so satisfying about using up that garden bounty. Is your counter overflowing with fresh zucchini right now? Mine usually is every summer! Instead of letting those beautiful green veggies go to waste, let’s turn them into something truly special.
These vegan zucchini muffins are a total game-changer. They’re so moist and packed with flavor, you’d never guess they’re plant-based. No eggs, no dairy, just pure muffin magic! This recipe fits perfectly with our 911Recipes philosophy. It’s simple, comforting, and perfect for those busy days when you still want to whip up something homemade. Trust me, your family will absolutely love these.
Why You’ll Love These Vegan Zucchini Muffins
I truly believe these vegan zucchini muffins will become a new favorite in your home. They are so easy to make. Plus, they taste amazing. It’s a wonderful way to use up extra zucchini. My kids even ask for them!
- Super Simple: This recipe is straightforward. It is perfect for bakers of any skill.
- Incredibly Delicious: These muffins are moist and flavorful. They have just the right amount of spice.
- Plant-Based Goodness: They are completely vegan. This makes them great for everyone.
- Healthy-ish Treat: Zucchini adds nutrients. It’s a sweet snack you can feel good about.
- Kid-Friendly: Even picky eaters love these. They won’t even notice the zucchini!
The Joy of Baking Vegan Zucchini Muffins
There is nothing quite like the smell of fresh baking. When these vegan zucchini muffins are in the oven, my whole house fills with a cozy aroma. Using fresh zucchini feels so rewarding. It’s a simple pleasure. And seeing those golden brown tops just makes me smile. It’s pure joy!
What You’ll Need for Your Vegan Zucchini Muffins
Gathering your ingredients is the first step to baking bliss. For these delicious vegan zucchini muffins, you’ll need some pantry staples. Make sure you have 1 ½ cups of all-purpose flour ready. You will also need ½ cup of granulated sugar and ¼ cup of packed light brown sugar. These give our muffins that perfect sweetness. For leavening, grab 1 teaspoon of baking soda and ½ teaspoon of baking powder. Don’t forget ½ teaspoon of ground cinnamon and ¼ teaspoon of salt for flavor. For our flax egg, you’ll need 1 tablespoon of ground flaxseed meal and 3 tablespoons of warm water. Have ½ cup of unsweetened non-dairy milk, like almond milk, on hand. We also need ¼ cup of vegetable oil and 1 teaspoon of vanilla extract. Last but not least, prepare 1 ½ cups of grated zucchini. Be sure to squeeze out all the excess water!
Essential Equipment for Vegan Zucchini Muffins
Baking these vegan zucchini muffins is super simple. You will not need many fancy tools. First, you’ll definitely need a good 12-cup muffin tin. I always line mine with paper liners for easy cleanup. A large mixing bowl is a must for combining your dry ingredients. You’ll also need a smaller bowl for making that flax egg. A whisk is perfect for blending everything smoothly. Lastly, a trusty rubber spatula helps fold in the zucchini gently. That’s really all you need to get baking!
Crafting Your Perfect Vegan Zucchini Muffins
Making these vegan zucchini muffins is a truly fun process. I always find it so rewarding. Let’s walk through it together, step by step. First things first, get your oven ready. Preheat it to 375°F (190°C). Then, grab your 12-cup muffin tin. Line it with paper liners, or just give it a good grease. This makes sure your muffins pop right out.
Next, let’s mix our dry ingredients. In a large bowl, whisk together your flour, both sugars, baking soda, baking powder, cinnamon, and salt. Give it a good whisk until it’s all combined. This makes sure every bite has flavor.
Now, for our amazing flax egg! In a small bowl, combine your ground flaxseed meal and warm water. Stir it up and then let it sit for about 5 minutes. You’ll see it thicken up. This little trick works wonders as an egg substitute.
Once your flax egg is ready, add the non-dairy milk, vegetable oil, and vanilla extract to it. Whisk these wet ingredients together until they are well combined. They should look smooth and ready.
It’s time to bring everything together. Pour the wet ingredients into the dry ingredients. Stir them gently. Only mix until they are just combined. This is a common mistake I see. Do not overmix the batter! Overmixing can make your vegan zucchini muffins tough. We want them tender and moist.
Finally, gently fold in your grated zucchini. Make sure it’s evenly distributed throughout the batter. You want zucchini in every single bite! Divide the batter among your prepared muffin cups. Fill each one about two-thirds full. This leaves room for them to rise beautifully.
Pop the muffin tin into your preheated oven. Bake them for 20-25 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. Let them cool in the tin for a few minutes. Then, move them to a wire rack. Let them cool completely. Enjoy your perfect vegan zucchini muffins!
Pro Tips for Amazing Vegan Zucchini Muffins
I have a couple of tricks for the best vegan zucchini muffins. Always squeeze out as much water from your grated zucchini as possible. This stops your muffins from getting soggy. Also, remember not to overmix the batter. Stir just until combined. This keeps them tender. These simple tips make a big difference!
Common Questions About Vegan Zucchini Muffins
I get a lot of questions about these vegan zucchini muffins. So, I wanted to answer a few common ones here. Many people ask if they can use different flours. I always recommend sticking with all-purpose flour for the best texture. You could try a gluten-free blend. Just make sure it’s a 1:1 substitute. Another question is about add-ins. Chocolate chips or walnuts are great additions! Just fold them in with the zucchini.
Some wonder if they can reduce the sugar. You can try reducing it a little. But too much can affect the texture. These vegan zucchini muffins are already perfectly balanced. Another common query is about freezing. Absolutely! These muffins freeze beautifully. They are perfect for meal prep. Just thaw them when you need a quick treat.
Storing Your Vegan Zucchini Muffins
Once your vegan zucchini muffins are cool, store them in an airtight container. They will stay fresh at room temperature for up to 3 days. If you want them to last longer, pop them in the fridge. They will keep for about a week there. For longer storage, freeze them! They’ll be good for up to 3 months. Just thaw at room temperature or warm them gently.
Nutritional Snapshot of Your Vegan Zucchini Muffins
I know many of you care about what goes into your body. So, here’s a quick look at the nutrition for these vegan zucchini muffins. Each muffin has about 180 calories. It contains 7g of fat and 28g of carbohydrates. There are 3g of protein too. Please remember that these values are estimates. They can change based on the exact brands and ingredients you use. It’s just a general guide!
Share Your Vegan Zucchini Muffins Experience
I absolutely love hearing from you! If you try these vegan zucchini muffins, please let me know. Did you love them as much as I do? Leave a comment below and tell me all about it. You can also rate the recipe. Or, even better, share your creations on social media! Tag us @911Recipes. I can’t wait to see your beautiful muffins. Happy baking, friends!
Print
9 Amazing Vegan Zucchini Muffins: A Sweet Escape
- Total Time: 40 minutes
- Yield: 12 muffins
- Diet: Vegan
Description
These vegan zucchini muffins are moist, flavorful, and a perfect way to use up extra zucchini. They are made with plant-based ingredients, making them suitable for those avoiding eggs and dairy.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 tablespoon ground flaxseed meal
- 3 tablespoons warm water
- ½ cup unsweetened non-dairy milk (such as almond or soy milk)
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini), excess water squeezed out
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, and salt.
- In a small bowl, combine the ground flaxseed meal and warm water. Let it sit for 5 minutes to thicken, creating a ‘flax egg’.
- To the flax egg, add the non-dairy milk, vegetable oil, and vanilla extract. Whisk until well combined.
- Pour the wet ingredients into the dry ingredients. Stir just until combined. Do not overmix.
- Gently fold in the grated zucchini until evenly distributed.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Squeeze out as much excess water from the grated zucchini as possible to prevent soggy muffins.
- Do not overmix the batter; overmixing can lead to tough muffins.
- Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 18g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
