Vegan Zucchini Muffins

vegan zucchini muffins stacked on top of each other on a white plate.

Print Pin

5 from 8 votes

These healthy vegan zucchini muffins are moist, tender, and full of flavor

Course Bread, Breakfast, Snack

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings muffins

Calories 207kcal

Author Marlynn Schotland

Equipment

2 12-cup Muffin Pan

Ingredients

2¼ cup all purpose flour
2 teaspoons baking powder
½ teaspoon kosher salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground all spice
1 cup granulated sugar
½ cup vegetable oil
2 teaspoons vanilla extract
¾ cup applesauce
1 cup grated zucchini about 1 medium zucchini

Instructions

Preheat the oven to 425°F. Line two 12-cup muffin tins with cupcake liners (this recipe makes 14-15 muffins).
In a large bowl, whisk together the flour, baking powder, salt, cinnamon, sugar, and all spice.
In a separate large bowl, whisk together the sugar, vegetable oil, and vanilla.
Add the dry ingredients to the wet ingredients and mix together with a wooden spoon or spatula just until incorporated.
Fold the applesauce and grated zucchini into the batter until fully incorporated.
Use a cookie, ice cream scoop, or spoon to scoop batter into each lined muffin cup, filling about ¾ of the way full.
Bake at 425°F for 5 minutes, then lower the heat to 375°F and bake for an additional 15 minutes.
Allow the muffins to cool in the muffin tin for 5 minutes before transferring to a wire rack to continue cooling.

Notes

Makes 14 muffins.

Storage: Allow the muffins to cool then store in an airtight container for up to one week. Freeze: Freeze in a freezer bag or freezer-safe container for up to two months.

Nutrition