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muffins a white blue plate
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5 from 1 vote

Vegan Muffins with Zucchini

I love so much Zucchinis that I could not resist trying them on making muffins. They’re dairy-free, egg-free, and they will not taste like zucchini at all. These are homemade and so soft in texture. They are made in less than 1.5 hours with a few handful ingredients.
Course Breakfast, Dessert
Cuisine American
Keyword Dairy Muffins, Vegan Muffins, Vegan Zucchini Muffins
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 muffins
Calories 207kcal


  • 2 cups flour
  • 1/2 cup white sugar
  • 1/2 brown sugar
  • 1 tbsp baking powder
  • 1 tbsp baking soda
  • 1/3 tbsp salt
  • 1 tbsp cinnamon
  • 1 cup zucchini shredded
  • 1/2 cup olive oil
  • 2 Tbsp vinegar
  • 2 Tbsp flax seeds powder
  • 1/4 almond milk


  • Gather all the ingredients. Preheat oven to 400 degrees Fahrenheit.
  • In a large mixing bowl, sift the flour into a bowl and the sugar, baking powder, soda, cinnamon and salt.
  • Mix 1 Tbsp of ground flaxseed meal with 3 Tbsp of hot water and allowing it to sit for a minute to become like a cream.
  • Add the olive oil, soy milk, and apple cider vinegar to the mixing bowl along with the flax egg.
  • Mix into the flour.
  • Stir carefully until you make a nice butter.
  • Add the shredded zucchini and the chocolate drops.
  • Mix carefully to get butter with a creamy consistency.
  • Place olive to a muffin tray. and divide the batter evenly between the muffin partitions.
  • Divide the batter evenly between the 12 muffin cups.
  • Place into the oven to bake for 35 minutes or or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
  • Remove the muffins from the tray and transfer to a wire cooling rack to cool.



Counter and Fridge:
Store the muffins in an airtight container with a paper towel for 4-5 days. In the refrigerator, you can keep up to 1 week.
Freezer: I also let them cool completely and put them on the freezer for up to 1 month. Remove them, let them get warm, and heat them for 10 minutes in the oven. They will be fresh as the first day!


Serving: 1muffin | Calories: 207kcal | Carbohydrates: 28g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Sodium: 470mg | Potassium: 164mg | Fiber: 1g | Sugar: 10g | Vitamin A: 21IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 1mg