vegan zucchini muffins

<em>These savory zucchini muffins are fluffy, filling, and packed with plant-based protein. The perfect way to sneak some veggies into your day!</em>

Savory Zucchini Muffins

small zucchini*, shredded (about 13.5 oz/382 g)

(220 g) chickpea/garbanzo flour

(25 g) nutritional yeast

baking powder

Italian seasoning blend

garlic powder

fine sea salt

black pepper

turmeric (optional)

(475 ml) non-dairy milk

(78 grams) sun-dried tomatoes*, sliced

Prep

Preheat the oven to 350F and grease or line a 12-muffin tin. Shred the zucchini using the large holes on a box grater (see notes for a topping option), then transfer the zucchini to a nut milk bag, cheese cloth, or clean kitchen towel. Use your hands to twist the bag/towel and wring out any extra liquid from the zucchini; set the pressed zucchini aside.

Batter

Add the chickpea flour, nutritional yeast, baking powder, Italian seasoning, garlic powder, salt, black pepper, and turmeric (if using) to a large mixing bowl and whisk well. Form a well in the center of the bowl and pour in the milk, then use a spatula to mix the batter until there are no more clumps. Fold the pressed zucchini and sun-dried tomatoes into the batter, until they are evenly distributed.

Bake

Divide the batter evenly between the muffin tins, then place the tin in the center rack of your baking oven. Bake for 30-32 minutes, until the tops of the muffins have domed and are golden brown. Remove from the oven and transfer each muffin to a baking tray to let cool completely.

Serve

as desired; leftovers will keep in the fridge for up to 5 days, or can be frozen for up to two months.

Made this recipe tonight and it turned out great! We had it with salad on the side and it's perfect for dinner. Also a great idea to put in a lunch box or for a midday snack.

These were delicious! I'm mostly writing this review to let everyone know that if you're a dummy like me and forget to squeeze/dry the zucchini, it still works! I baked these for 40 minutes and they turned out perfectly - they somehow managed to rise too, despite the extra moisture!

I've been vegan for over a decade but recently developed a sensitivity to gluten so your blog is a LIFESAVER! thank you so much!!

Loved this! I didn't have garlic powder, so used some Trader Joes Umami seasoning instead. Great texture, filling, portable an delicious! I prefer it reheated but not doing so is also good.

Does the zucchini need to be 382 grams before or after losing the extra liquid? Can't wait to make these!

Thanks! Made many of your recipes lately. Love that they are all healthy and everything is really delicious as well! 
Your instructions are really clear and your recipes are well tested. Also like the notes about substitutions and such. So thank you!

Wholesome and delicious vegan zucchini muffins. These vegan muffins are soft, moist and easy to make. Serve plain or spread with vegan butter.

Vegan Zucchini Muffins

All Purpose Flour ((250 grams))

White Granulated Sugar ((100 grams))

Light Brown Sugar ((100 grams))

Baking Soda

Baking Powder

Cinnamon

Nutmeg

Salt

Flax Egg (1 Tbsp Ground Flaxseed + 3 Tbsp Hot Water)

Shredded Zucchini ((140 grams) Packed cup)

Soy Milk ((60 milliliters)

Canola Oil ((120 milliliters) or Vegetable Oil)

Vanilla Extract

Tablespoon Apple Cider Vinegar (or Distilled White Vinegar)

Walnuts ((100 grams) Chopped, plus more to place directly on top of the muffins before baking.)

Preheat the oven to 350°F (180°C). Spray a muffin tray with non-stick spray.

Sift all purpose flour into a mixing bowl and add white and brown sugar, baking soda, baking powder, cinnamon, nutmeg and salt. Mix together.

Prepare your flax egg by mixing 1 tablespoon of ground flaxseeds with 3 tablespoons of hot water from the kettle. Let it sit for a minute to become gloopy.

Add the flax egg, shredded zucchini, soy milk, canola oil, vanilla extract and vinegar to the bowl and mix into a thick batter.

If you&#39;re finding it difficult to mix then step away from the bowl for a couple of minutes and let the batter rest. The zucchini will release more moisture into the batter so that when you come back it will easily come together into a thick batter.

Add the chopped walnuts and mix in.

Divide the batter evenly between the muffin partitions of the prepared muffin tray.

Bake for 20 minutes or until a toothpick inserted into the center of one of the muffins comes out clean.

Let the muffins cool for a few minutes in the muffin tray before transferring them to a wire cooling rack to cool completely.

These are the ultimate chocolate chip zucchini muffins! With a fluffy inside, golden domed crust, and lots of nuts and chocolate, it's love at first bite.

Vegan Chocolate Chip Zucchini Muffins

flax eggs (2 tablespoons ground flax + 5 tablespoons water)

(345 g) all purpose flour, spooned and leveled*

baking soda

salt

cinnamon

ginger

cardamom (optional)

(100 g) cane sugar

(53 g) light brown sugar

(120 ml) non-dairy milk

(8 tablespoons) vegan butter, melted

vanilla extract

apple cider vinegar or lemon juice

(360 g) finely grated* zucchini (about 2 medium)

(68 g) dairy-free chocolate chips

(52-80 grams) chopped walnuts (optional)

Prep: Preheat the oven to 425F and generously grease a 12-muffin pan with vegan butter or oil. Prepare the flax eggs and let sit for at least 5 minutes, to thicken.

Dry Ingredients

Add the flour to a large mixing bowl, then add in the baking powder, baking soda, salt, cinnamon, ginger, and cardamom. Whisk until combined, then form a well in the center of the bowl.

Wet Ingredients

Add the cane sugar, brown sugar, flax egg, milk, melted butter, vanilla, and vinegar to the center of the bowl. Use a spatula to mix these ingredients together first in the center of the bowl, then slowly work outwards to incorporate more flour. The batter will be thick; once the majority of it is combined, add in the grated zucchini and continue to mix until a thick batter forms with no dry clumps. Finally, fold in the chocolate and walnuts, if using.

Divide the Batter

Use a large scoop or spoon to evenly divide the batter among the muffin tins, filling each tin level to the top. I like to sprinkle each muffin with a few extra chocolate chips, but that’s totally optional!

Bake in the middle rack of the oven for 7 minutes, then, without opening the oven, reduce the oven temperature for 350F. Bake for an additional 18 to 20 minutes, until the tops of the muffins are slightly golden.

Let Cool

Remove from the oven and set the muffin tin on a cooling rack; let the muffins rest for 5 minutes before using a knife to remove them from the muffin tin. Enjoy warm, or let cool completely on the wire rack before storing.

Storage

Muffins will keep in an airtight container at room temperature for up to 3 days. You can also freeze these zucchini muffins or up to two months, and defrost/reheat as necessary in a toaster oven. I do not recommend storing your muffins in the fridge as it makes their texture chewy.

Recipe calls for "1/2 stick (8 tbsp)" butter, should this be 1/2 cup = 8 tbsp, or is it 1/2 stick = 4 tbsp? I made the recipe with 8 tbsp and they seemed to turn out right. I didn't use walnuts but sprinkled roasted sunflower seeds on top &amp; they were great. Thanks for a good recipe!

I really loved these muffins! I appreciate that they're easy to make and made with normal ingredients. I thought they were the perfect amount of sweetness (i.e., nicely sweetened but without feeling like I was eating cake). They're really moist, too, and I loved the spices. Thanks for the recipe!

Made these muffins today and they are simple to make and absolutely delicious. My whole family adored them. I will definitely be making them again.

Is it necessary to squeeze the liquid from zuchini?

Made these for the second time now! Very delicious! First time I made them with the optional chocolate chips but this time I left them out, and I honestly prefer them without! They have such a great vanilla-y flavour on their own, that I find there's no need for the chocolate! Also made 6 jumbo muffins instead of 12 regular ones this time, so I adjusted the time slightly! For anyone doing the same: first portion at 425 was 10 min, then did 20 min after the temperature drop! They came out perfectly!

Caitlin, I've been following your videos and recipes for years and they have been my go-to for meal prep through so many stages of life. Just wanted to let you know that these turned out perfectly with 1:1 sub all purpose gluten-free flour. They're delicious, thank you!

I made these yesterday. I've been baking for 40 years (newer to vegan baking) and these are among the very best muffins I have ever made. Outstanding recipe!!!

https://content.jwplatform.com/videos/XZ9d2XoI.mp4

These are the ultimate vegan chocolate chip zucchini muffins! With a fluffy inside and golden domed crust, and lots of nuts and chocolate, it’s love at first bite.

Top 3 vegan zucchini muffins recipes from across the web

The most viewed vegan zucchini muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Savory Zucchini Muffins

Vegan Zucchini Muffins

Vegan Chocolate Chip Zucchini Muffi...

Top 3 vegan zucchini muffins recipes from across the web

The most viewed vegan zucchini muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Savory Zucchini Muffins

Vegan Zucchini Muffins

Vegan Chocolate Chip Zucchini Muffi...

The most viewed vegan zucchini muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine