Easy Vegan Zucchini Muffins | Updated In May 2025

Table of Contents

Easy Vegan Zucchini Muffins That Taste Like A Treat!

Zucchini might not be the first ingredient you think of for muffins, but once you bake your first batch of vegan zucchini muffins, you’ll wonder why you waited so long!

These muffins are moist, fluffy, and packed with plant-based goodness, making them perfect for breakfast, snacks, or even dessert.

This blog will cover everything you need to know:

The benefits of using zucchini in baking
The best vegan substitutes
Tips for perfect muffins every time
A variety of flavour options

Plus, we will share some tried-and-true recipes and answer some frequently asked questions.

Essential Ingredients For Vegan Zucchini Muffins

1. Zucchini

Fresh zucchini is the star ingredient, offering natural moisture and extra nutrients. Always use unpeeled zucchini for added texture and colour.

When finely grated, one medium-sized zucchini provides about one cup, perfect for blending seamlessly into muffin batter.

2. Flour

All-purpose flour creates light, fluffy muffins with a soft bakery-style texture. For a healthier twist, substitute whole wheat flour for added fibre or use gluten-free blends to accommodate dietary needs while keeping the muffins tender and delicious.

3. Sweeteners

Vegan zucchini muffins can be sweetened naturally using coconut sugar, maple syrup, agave, or brown sugar. Each option adds its depth of flavour so that you can adjust sweetness levels based on your taste preferences and nutritional goals.

4. Vegan Egg Substitutes

Common options include:

Flaxseed meal (1 tablespoon flaxseed meal + 3 tablespoon water = 1 egg)
Mashed banana (¼ cup = 1 egg)
Applesauce (¼ cup = 1 egg)
Vegan yogurt (¼ cup = 1 egg)

5. Oil Or Fat

Healthy fats like coconut, olive, or neutral vegetable oils are key to moist, tender muffins. You can also replace oils with nut butter or vegan butter, offering richness and flavour while keeping the texture soft and satisfying.

6. Leavening Agents

The muffins rise wonderfully because of the air bubbles the baking soda and powder make. Always check expiration dates, as fresh leavening agents ensure light, fluffy results in vegan baking without the need for eggs.

7. Add-Ins

Add-ins bring variety and personality to your muffins! Fold in vegan chocolate chips, walnuts, cranberries, or raisins. You can also enhance the flavour with warm spices like cinnamon, nutmeg, or ginger, creating exciting textures and rich seasonal tastes.

Introducing Vegan Zucchini Muffin Recipes

These Vegan Zucchini Muffins offer a variety of delightful flavours, from chocolate chip to matcha, each packed with nutrients. Perfect for a healthy snack or breakfast, they sneak in veggies without compromising taste!

1. Vegan Chocolate Chip Zucchini Muffins

These vegan chocolate chip zucchini muffins balance rich, chocolatey goodness and wholesome plant-based ingredients.

Moist, fluffy, and naturally sweet, they make a guilt-free treat for breakfast, snacks, or dessert — all while sneaking in a veggie!

Prep time: 10 minutes | Cook time: 22 minutes | Total time: 32 minutes | Servings: 12 muffins

Ingredients

Zucchini (unpeeled): 1 cup, finely grated
All-purpose or whole wheat flour): 1½ cups
Coconut sugar or maple syrup: ½ cup
Unsweetened plant-based milk: ½ cup
Coconut oil: ⅓ cup, melted
Vanilla extract: 1 teaspoon
Baking powder: 1 teaspoon
Baking soda: ½ teaspoon
Cinnamon: ½ teaspoon
Sea salt: ¼ teaspoon
Vegan chocolate chips: ½ cup

Method

Heat the oven to 350°F (175°C) and place paper liners into a muffin tray.
Whisk the sugar, baking powder, baking soda, cinnamon, and sea salt in a large bowl. In a large bowl
Mix the grated zucchini, plant-based milk, melted coconut oil, and vanilla extract in another bowl.
After adding both mixtures, gently fold them until they are mixed. Avoid overmixing.
Fold in vegan chocolate chips.
After dividing the batter evenly, fill each muffin liner to about ¾ full.
Bake for 20-22 minutes. Cool on a wire rack before enjoying!

Nutrition Facts (per muffin — approx.)

Calories: 190
Protein: 2g
Carbohydrates: 23g
Sugar: 9g
Fat: 10g
Fibre: 2g

Health Benefits

These muffins offer plant-based goodness from zucchini, providing fibre, hydration, and essential nutrients. Coconut oil delivers healthy fats, while vegan chocolate chips satisfy sweet cravings.

Enjoying baked treats without dairy, eggs, or excessive processed sugar is healthier than vegan treats.

2. Vegan Lemon Poppy Seed Zucchini Muffins

These light, fluffy vegan lemon poppy seed zucchini muffins combine the refreshing brightness of lemon with the mild flavour of zucchini. With the delicate crunch from the poppy seeds, these muffins are the ideal, invigorating morning or afternoon snack.

Prep time: 10 minutes | Cook time: 20-22 minutes | Total time: 32-34 minutes | Servings: 12 muffins

Ingredients

Zucchini (unpeeled): 1 cup, finely grated
All-purpose or whole wheat flour: 1½ cups
Coconut sugar or maple syrup: ½ cup
Fresh lemon juice: ¼ cup
Lemon zest: 1 lemon
Unsweetened plant-based milk: ⅓ cup
Coconut oil: ⅓ cup
Vanilla extract: 1 teaspoon
Baking powder: 1½ teaspoons
Baking soda: ½ teaspoon
Poppy seeds: 1 tablespoon
Sea salt: ¼ teaspoon

Method

Preheat the oven to 350°F (175°C).
Whisk together the flour, coconut sugar, baking powder, baking soda, poppy seeds, and sea salt until well combined.
Mix the grated zucchini, plant-based milk, melted coconut oil, lemon juice, lemon zest, and vanilla extract in another large bowl.
It is essential to avoid overmixing while combining the dry ingredients with the wet ones.
The batter should be uniformly distributed among the muffin cups. To ensure a toothpick placed in the center comes out clean, bake for 20 to 22 minutes.
Let the muffins sit in the pan for 5 minutes, then move them to a wire rack to cool completely.

Nutrition Facts (per muffin — approx.)

Calories: 170
Protein: 3g
Carbohydrates: 23g
Sugar: 8g
Fat: 8g
Fibre: 2g

Health Benefits

Zucchini provides fibre, vitamin C, and antioxidants to support digestion and immunity. Lemon adds a refreshing vitamin boost, while poppy seeds offer heart-healthy fats. These muffins are a nutritious, wholesome snack—delicious and great for overall wellness.

3. Savoury Vegan Zucchini Muffins

Skip the sugar and indulge in these savoury vegan zucchini muffins! Infused with garlic, herbs, and nutritional yeast, they’re a perfect accompaniment to soups or salads or can be enjoyed as a satisfying snack. Zucchini adds moisture and nutrition without sweetness.

Prep time: 10 minutes | Cook time: 22-24 minutes | Total time: 32-34 minutes | Servings: 12 muffins

Ingredients

Zucchini (unpeeled): 1 cup, finely grated
All-purpose flour: 1½ cups
Baking powder: 1 teaspoon
Baking soda: ½ teaspoon
Garlic powder: 1 teaspoon
Dried thyme or rosemary:
Nutritional yeast: 2 tablespoons
Olive oil (or vegetable oil): ¼ cup
Unsweetened plant-based milk: ¾ cup
Apple cider vinegar: 2 tablespoons
Sea salt: ¼ teaspoon
Black pepper: ¼ teaspoon
Sun-dried tomatoes: ¼ cup, chopped (optional for extra flavour)

Method

Preheat the oven to 350°F (175°C). Use paper liners to line a muffin pan lightly.
Combine the nutritional yeast, garlic powder, baking soda, baking powder, thyme, sea salt, and pepper in a large basin. Within a vast basin, combine the grated zucchini, plant-based milk, olive oil, and apple cider vinegar in another bowl.
If using sun-dried tomatoes, fold them in gently. For 22–24 minutes, bake. After letting the muffins cool for a few minutes, transfer them to a wire rack to cool completely.

Nutrition Facts (per muffin — approx.)

Calories: 170
Protein: 4g
Carbohydrates: 23g
Sugar: 2g
Fat: 8g
Fibre: 3g

Health Benefits

These savoury muffins contain plant-based protein, fibre, and essential nutrients. Zucchini adds hydration and vitamins, while nutritional yeast provides a cheesy flavour and vitamin B12. Olive oil gives heart-healthy fats, making these muffins both tasty and nutritious.

4. Spiced Carrot & Zucchini Muffins

These spiced carrot & zucchini muffins are a perfect addition to any vegan zucchini collection, offering a delightful mix of sweet and savoury flavours.

Grated carrots and zucchini packed into each muffin and a warm cinnamon, nutmeg, and ginger blend are ideal for cozy mornings or afternoon snacks.

Prep time: 10 minutes | Cook time: 20-22 minutes | Total time: 32-34 minutes | Servings: 12 muffins

Ingredients

Zucchini (unpeeled): 1 cup, finely grated
Carrots: 1 cup, finely grated
All-purpose flour: 1½ cups
Coconut sugar or maple syrup: ½ cup
Ground cinnamon: ½ teaspoon
Ground nutmeg: ¼ teaspoon
Ground ginger: ¼ teaspoon
Baking powder: 1 teaspoon
Baking soda: ½ teaspoon
Sea salt: ¼ teaspoon
Unsweetened plant-based milk: ⅓ cup
Coconut oil: ¼ cup, melted
Vanilla extract: 1 teaspoon
Ground flaxseed: 1 tablespoon (optional, for added fibre)
Chopped walnuts or raisins: ½ cup (optional, for extra texture)

Method

Warm your oven to 350°F (175°C), and either place paper liners in a muffin tray or lightly coat it with oil.
Combine the flour, coconut sugar, baking soda, baking powder, ginger, cinnamon, nutmeg, and sea salt in a large mixing bowl.
Combine grated carrots, plant-based milk, melted coconut oil, and vanilla extract in a different bowl. Avoid mixing too much.
If desired, fold in the walnuts or raisins for added texture.
Pour batter into each muffin cup with a spoon until it is about three-quarters full.
To ensure a toothpick placed in the center comes out clean, bake for 20 to 22 minutes.
Let the muffins cool for a few minutes

Nutrition Facts (per muffin — approx.)

Calories: 180
Protein: 3g
Carbohydrates: 25g
Sugar: 10g
Fat: 8g
Fibre: 3g

Health Benefits

These muffins contain antioxidants, vitamins, and fibre from the zucchini and carrots. The warm spices, cinnamon, nutmeg, and ginger, offer anti-inflammatory benefits, while the healthy fats from coconut oil and optional walnuts support heart health and satiety.

5. Vegan Zucchini Apple Cinnamon Muffins

These vegan zucchini apple cinnamon muffins combine the best fall flavours with the refreshing taste of zucchini and apple.

Sweetened naturally and spiced with cinnamon, these muffins are a perfect treat for breakfast, snack, or dessert while containing plenty of nutrients.

Prep time: 10 minutes | Cook time: 20-22 minutes | Total time: 30-32 minutes | Servings: 12 muffins

Ingredients

Zucchini (unpeeled): 1 cup, finely grated
Apple (peeled or unpeeled, depending on preference): 1 cup finely grated
All-purpose flour: 1½ cups
Coconut sugar or maple syrup: ½ cup
Cinnamon: 1 teaspoon
Ground nutmeg: ¼ teaspoon
Baking powder: 1 teaspoon
Baking soda: ½ teaspoon
Sea salt: ¼ teaspoon
Unsweetened plant-based milk: ⅓ cup
Coconut oil: ¼ cup, melted
Vanilla extract: 1 teaspoon
Ground flaxseed: 1 tablespoon (optional for extra fibre)
Chopped walnuts or raisins: ½ cup (optional for texture)

Method

Set your oven to heat at 350°F (175°C) before you begin baking. Line the muffin tin with a paper liner or lightly grease it.
In a large bowl, whisk together the flour, coconut sugar, baking powder, baking soda, cinnamon, nutmeg, and sea salt until well combined.
Grate the zucchini and apple, and combine with plant-based milk, melted coconut oil, and vanilla essence in a separate bowl.
If desired, fold in the walnuts or raisins for added texture.
Bake for 20 to 22 minutes. After allowing the muffins to cool in the tin for a few minutes, move them to a wire rack to finish cooling.

Nutrition Facts (per muffin — approx.)

Calories: 170
Protein: 3g
Carbohydrates: 24g
Sugar: 10g
Fat: 7g
Fibre: 3g

Health Benefits

Packed with fibre and vitamins from zucchini and apples, these muffins provide essential nutrients like vitamin C and antioxidants.

They are a healthy treat because walnuts offer protein and good fats, while cinnamon has anti-inflammatory and blood-sugar-regulating qualities.

6. Vegan Zucchini Matcha Muffin

These Vegan Zucchini Muffins with matcha bring a unique twist to traditional recipes, offering a delicious blend of earthy green tea flavour and the natural sweetness of zucchini. Matcha adds colour and provides a smooth, green tea flavour that pairs wonderfully with the zucchini.

Prep time: 10 minutes | Cook time: 20-22 minutes | Total time: 30-32 minutes | Servings: 12 muffins

Ingredients

Zucchini (unpeeled): 1 cup, finely grated
All-purpose flour: 1½ cups
Matcha powder: 2 tablespoons
Coconut sugar or maple syrup: ½ cup
Baking powder: 1 teaspoon
Baking soda: ½ teaspoon
Sea salt: ¼ teaspoon
Unsweetened plant-based milk: ⅓ cup
Coconut oil: ¼ cup, melted
Vanilla extract: 1 teaspoon
Ground flaxseed: 1 tablespoon (optional for extra fibre)

Method

After preheating the oven to 350°F (175°C), grease or line a 12-cup muffin pan.
Mix the dry ingredients (flour, baking soda, baking powder, cinnamon, and sea salt) in a large bowl.
In a separate bowl, gently mix both ingredients after pouring them in. Be careful not to overmix.
Add the vegan chocolate chips or chopped nuts if you'd like.
Pour batter into each muffin cup with a spoon until it is about three-quarters full.
Bake the vegan zucchini matcha muffins 20 to 22 minutes. Remove the muffins from the oven and move them to a wire rack to continue cooling in the tin after a little cooling time.

Nutrition Facts (per muffin — approx.)

Calories: 170
Protein: 3g
Carbohydrates: 23g
Sugar: 8g
Fat: 8g
Fibre: 3g

Health Benefits

These muffins are loaded with antioxidants from matcha, which helps boost metabolism and fight free radicals. Zucchini adds hydration and fibre, while coconut oil provides healthy fats. Matcha’s calming effects and vibrant green colour make it a nourishing treat.

7. Vegan Banana Zucchini Muffins

The ultimate mashup of two healthy baking staples: banana bread and zucchini muffins — moist, flavorful, and plant-based!

Prep time: 10 minutes | Cook time: 20–22 minutes | Total time: 30-32 minutes | Servings: 12 muffins

Ingredients

All-purpose or whole wheat flour: 1¼ cups
Baking soda: ½ teaspoon
Baking powder: ½ teaspoon
Cinnamon: ½ teaspoon
Sea salt: ¼ teaspoon
Shredded zucchini: ¾ cup, squeeze excess moisture
Ripe banana: 1 medium-sized, mashed
Unsweetened applesauce: ¼ cup
Maple or agave syrup: ¼ cup
Plant-based milk: ¼ cup
Coconut oil: 2 tablespoons, melted or olive oil
Vanilla extract: 1 teaspoon
Chopped walnuts or pecans: ⅓ cup (optional)

Method

After preheating the oven to 350°F (175°C), grease or line a 12-cup muffin pan.
Mix the dry ingredients (flour, baking powder, baking soda, cinnamon, and sea salt) in a large bowl.
Whisk together mashed banana, applesauce, maple syrup, milk, oil, and vanilla extract in another bowl.
Fold in the shredded zucchini.
Don't overmix; mix the wet ingredients into the dry ingredients.
If using, stir in chopped nuts for added texture and healthy fats.
Divide batter evenly among muffin cups.
To ensure a toothpick comes out clean, bake for 20 to 22 minutes.
Allow the muffins to cool in the tin for five minutes before transferring them to a wire rack.

Nutrition Facts (per muffin — approx.)

Calories: 150
Fat: 5g
Carbohydrates: 24g
Fibre: 2g
Sugars: 10g
Protein: 2g

Health Benefits

These muffins are packed with fibre from zucchini and banana, which supports healthy digestion and gut health. Rich in potassium, antioxidants, and plant-based nutrients, they promote heart health, reduce inflammation, and offer sustained energy — all without dairy, eggs, or refined sugars.

FAQs

Can I Freeze These Vegan Zucchini Muffins?

Yes! These muffins freeze well. Let cool completely, then store in a freezer-safe bag or container for up to 3 months. For a quick snack, thaw at room temperature or microwave one.

Conclusion

Vegan zucchini muffins are a delightful and healthy treat that combines zucchini's natural moisture and nutrients with the richness of plant-based ingredients.

Whether you prefer sweet or savoury variations, these muffins are versatile and easy to make. With numerous flavour possibilities and health benefits, they’re perfect for any occasion, making them a must-try for anyone looking to enjoy a delicious, vegan-friendly snack or breakfast.

I trust you enjoyed this article about the Easy Vegan Zucchini Muffins That Taste Like A Treat! Stay tuned for more blog posts soon. Take care!

JeannetteZ

>>> Please click here to read my Vegan Travel Guides To World Destinations <<<

>>> Want To Learn How To Create Delicious, Cruelty-Free, Healthy AND 100% Vegan Meals? Try These Awesome Vegan Cooking Courses With A Free 7-DAY MEMBERSHIP<<<

Your Opinion Is Important To Me

Do you have thoughts, ideas, or questions? I would love to hear from you. Please leave me your questions, experiences, and remarks about the Easy Vegan Zucchini Muffins That Taste Like A Treat in the comments below. You can also email me at Jeannette@LivingTheVeganLifestyle.org.

Disclosure

This post may contain affiliate links. I earn from qualifying purchases as an Amazon Associate and through other affiliate programs. Please read my full disclosure.