These Vegan Zucchini Muffins only require 10 simple ingredients to make and bake up tender, moist, and so flavorful! They are packed with shredded zucchini, brown sugar, and plenty of cinnamon for a delicious muffin that is perfect to eat for breakfast or a snack.
Breakfast is the most important meal of the day, so I have a wide range of recipe options here on Earthly Provisions. I have simple Banana Scones, decadent Apple Pie Cinnamon Rolls, and unique drinks like my Rose Water Latte!
And today I'm adding a Summer classic with these Vegan Zucchini Muffins. These muffins are easy to make and are packed with cinnamon and brown sugar. This is the perfect recipe for your abundance of zucchini. And they are quick to make and freeze well. What is not to love?
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Why You'll Love This Recipe
- This recipe uses simple, easy-to-find ingredients.
- And it is great for beginner bakers.
- These Zucchini Muffins are completely vegan and dairy-free, so anyone can enjoy them.
- They are packed with grated zucchini, cinnamon, and brown sugar.
- And most importantly, they are absolutely delicious!
Ingredient Notes
Zucchini: A whole large zucchini is grated on a box grater and added to the muffin batter! It keeps the muffins super tender and moist.
Brown Sugar: Brown sugar adds a warm background flavor.
Canola Oil: I typically bake with canola oil, but vegetable oil also works beautifully. Do not use coconut oil.
Cinnamon: Cinnamon makes these Vegan Zucchini Muffins irresistible.
Non-Dairy Milk: I used oat milk, but soy milk, almond milk, or even coconut milk will work for this recipe.
Instructions
Step 1. Grate the zucchini on the large side of a box grater.
There is no need to squeeze or blot the grated zucchini.
Step 2. Then, in a large mixing bowl, combine grated zucchini, brown sugar, non-dairy milk, canola oil, and vanilla. Mix well to combine.
Step 3. Now, add flour, cinnamon, baking powder, baking soda, and salt.
Then, mix, using a rubber spatula, until no streaks of flour remain.
Step 4. Then, scoop the muffin batter into a lined muffin tin, filling each cup ¾ of the way full. Then, sprinkle the muffin tops with granulated sugar.
Bake the muffins in a 425*F oven for 5 minutes, then reduce the temperature to 350*F and continue baking for 14-16 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Recipe FAQs
Store the muffins in an airtight container at room temperature for up to 4 days.
Or freeze for up to a month.
There is no need to peel zucchini for muffins. The skin is thin and tender and is not detectable in the final muffins.
Zucchini does not have much flavor, but it has a high water content, which keeps baked goods really moist and tender.
It depends on the recipe! Some recipes factor the water from the zucchini into the recipe, and some require you to squeeze the zucchini.
Expert Recipe Tips
Pay close attention to the baking directions. These Vegan Zucchini Muffins are started in a hot oven to kickstart the rise, then the oven temperature is reduced to finish baking. This technique is called oven spring, and it works great with muffin recipes like my Vegan Blueberry Muffins.
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📖 Recipe
Vegan Zucchini Muffins
Equipment
- 1 Box Grater
- 1 Large Mixing Bowl
- 1 Rubber Spatula
- 1 12- Cup Muffin Tin
- 12 Paper Muffin Liners
Ingredients
- 2 Cup All-Purpose Flour
- 2 teaspoon Cinnamon
- 1 ¼ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Kosher Salt
- 2 Cups Grated Zucchini Unpeeled, grated on the large side of a box grater
- ¾ Cup Light Brown Sugar, tightly packed
- ½ Cup Non-Dairy Milk
- ⅓ Cup Canola Oil
- 2 teaspoon Vanilla Extract
- 2 teaspoon Granulated Sugar or Turbinado Sugar
Instructions
- Preheat oven to 425*F. Line a muffin tin with 12 paper liners.
- In a medium bowl, combine flour, cinnamon, baking powder, baking soda, and salt. Whisk to combine.2 Cup All-Purpose Flour, 2 teaspoon Cinnamon, 1 ¼ teaspoon Baking Powder, ½ teaspoon Baking Soda, ½ teaspoon Kosher Salt
- In a large bowl, combine grated zucchini, brown sugar, non-dairy milk, canola oil, and vanilla. Mix well with a spatula, then add the dry ingredients and mix until no streaks of flour remain.2 Cups Grated Zucchini, ¾ Cup Light Brown Sugar, tightly packed, ½ Cup Non-Dairy Milk, ⅓ Cup Canola Oil, 2 teaspoon Vanilla Extract
- Portion the batter into a lined muffin tin, filling them ¾ of the way. Top each muffin with a sprinkle of cranulated or turbinado sugar.2 teaspoon Granulated Sugar or Turbinado Sugar
- Bake the muffins in a 425*F oven for 5 minutes, then reduce the heat to 350*F and continue baking for 14-16 minutes or until a toothpick inserted into the center of a muffin comes out clean. See note!
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to continue cooling.
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