Vegan Zucchini Muffins
Easy, moist, and delicious muffins perfect for end of summer when zucchini is plentiful. Easy to change the mix-ins or switch to a loaf or mini muffins.
Servings: 24 muffins
Calories: 101kcal
Ingredients
Muffins
- 2 tbsp chia seeds
- 5 tbsp water
- 1 ½ lbs zucchini shredded
- 1 cup brown sugar packed
- ¼ cup vegetable oil
- 1 tsp vanilla
- 1 cup all-purpose flour
- 1 cup white whole wheat flour
- 1 ½ tsp no iodine salt
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp ground nutmeg
- ½ tsp ground cardamom
- ½ tsp ground cinnamon
Optional Mix-Ins (choose up to 1 zest and 1 cup of mix-ins)
- 1 lemon zested
- 1 orange zested
- chocolate chips
- chopped nuts almonds, walnut, or pistachios
- wild blueberries
- coconut flakes or shredded coconut
- raisins
Instructions
- Preheat oven to 350°F. Line muffin pan with paper liners or spray with cooking spray.
- Combine chia seeds and water in a small bowl. Let sit for at least 5 minutes, up to 30 minutes. The chia "eggs" are ready to use when the water has been absorbed, and it has formed a gloopy gel.
- Shred zucchini on a box grater, using a food processor grater attachment, or a spiralizer.
- Wrap shredded zucchini in a clean, fluff free kitchen towel. Over sink or extra bowl, wring out excess water from zucchini.
- Whisk together brown sugar, oil, chia eggs, vanilla, and zest (if using) in a medium bowl. Stir in shredded zucchini.
- Add remaining ingredients except mix-ins. Fold into zucchini mixture until about half mixed. Add in mix-ins (if using). Mix until just combined - no streaks of flour but will still be lumpy.
- Pour into prepared muffin pan, filling each cup ¾ full. Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes, then remove muffins to wire rack to cool completely.
Notes
If making a lemon blueberry muffin, I would omit nutmeg, cardamom, and cinnamon.
Nutrition facts do not include any mix-ins.
To make a 9x5 in loaf, bake at 325 for 60-75 minutes, until a toothpick inserted in the center comes out clean. Let cool in pan for 20-30 minutes, then remove loaf to wire rack to cool.
To make 48 mini muffins, bake at 350 for 15-17 minutes, until a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes, then remove muffins to a wire rack to cool.
Recipe adapted from America's Test Kitchen
Nutrition
Serving: 1muffin | Calories: 101kcal | Carbohydrates: 18g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 214mg | Potassium: 102mg | Fiber: 1g | Sugar: 10g | Vitamin A: 57IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 1mg