Vegan Zucchini Muffins – Connoisseurus Veg

These vegan zucchini muffins are moist, lightly spiced, and full of sweet raisins and crunchy walnuts! The perfect baking treat whether you want to use up extra zucchini or want a little sweetness!

It’s that time of year when everyone is about to be bombarded with zucchini. Even if you don’t grow your own, chances are you know someone who does, which means you’ll likely be the lucky recipient of some free zukes.

What are you going to do with all that pumpkin? Well, I have lots of ideas, from vegan stuffed zucchini to vegan zucchini fritters to zucchini soup.

But what if you’re sick of eating zucchini for dinner? That’s when you bake a batch of these vegan zucchini muffins!

You can’t tell these muffins have zucchini in them (unless you look closely at those telltale little green spots). They don’t taste like zucchini. But the zucchini makes them very soft and moist.

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Ingredients you will need

• flour I’ve only tried this recipe with all-purpose wheat flour, so I’m not sure how it will turn out with anything else.
• sugar Use organic sugar to keep the recipe vegan.
• Brown sugar. This must also be organic. Coconut sugar works as a replacement.
• Copper powder
• Bicarbonate of sodium.
• cinnamon
• Sal.
• Non-dairy milk. Almost any unsweetened or unflavored variety will work, such as soy milk, almond milk, oat milk, or cashew milk.
• Canola oil Feel free to substitute your favorite baking oil, such as melted coconut oil, corn oil, or vegetable oil.
• Apple cider vinegar. Check out my post on apple cider vinegar substitutes if you don’t have it on hand.
• Vanilla extract.
• Courgette. A small zucchini is enough to make this recipe.
• Raisins.
• Nuts

Tip: If you’re not a fan of raisins and/or walnuts, feel free to experiment with other toppings like chocolate chips, different nuts like pecans, or other types of dried fruit.

How are they made?

The following is a detailed photo tutorial on how to make this dish. Scroll down if you want to jump straight to the recipe!

• Stir the dry ingredients in a large bowl: flour, sugar, brown sugar, baking powder, baking soda, cinnamon and salt.
• Whisk together the liquid ingredients in a separate container, such as a liquid measuring cup: milk, oil, apple cider vinegar, and vanilla.
• Pour the wet ingredients into the dry mixture and stir until everything is combined.

Tip: Do not over mix the batter. Stop mixing as soon as all the flour is mixed in, even if the dough is lumpy. This will ensure that your vegan zucchini muffins have the best possible texture!

• Add the grated zucchini, raisins and walnuts.

Tip: Your zucchini can be grated using the coarse side of a box grater or the shredding disc of a food processor.

• Divide the batter between 12 paper-lined muffin cups and sprinkle the top of each muffin with a little brown sugar.

• Bake the muffins for about 20 minutes. You can try cooking it slightly pressing a finger on top of one. If it comes back, they’re done.

• Let the cupcakes cool for a few minutes before removing them from the pan.
• Enjoy them as they are, or slice them and spread each half with some vegan butter!

Shelf life and storage

Vegan Zucchini Muffins will keep in an airtight container at room temperature for about 2 days, in the refrigerator for about 5 days, or in the freezer for about 3 months.

Frequently asked questions

More vegan muffin recipes

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