Description

These Vegan Zucchini Muffins are moist, flavorful, and perfect for a healthy snack or breakfast option. Made without any animal products, they combine freshly grated zucchini with warm spices like cinnamon and ginger, and are topped with an optional crumbly topping for added texture. Easy to make and naturally sweetened with brown sugar, these muffins are delicious enjoyed warm or at room temperature and suitable for vegan diets.

Ingredients

Muffin Batter

3 cups (375g) all-purpose plain flour (spoon and leveled)
1 1/4 cup (250g) packed brown sugar (or granulated sugar or coconut sugar)
3 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon salt (optional)
2 cups (250g) coarsely grated zucchini (around 1 medium-large zucchini)
1 cup (250g) dairy-free milk
1/2 cup (125g) neutral flavored oil
3/4 cup (85g) chopped walnuts (or vegan chocolate chips, optional)
1 tablespoon apple cider vinegar (or lemon juice, optional)
1 teaspoon vanilla bean paste

Crumb Topping (optional)

1/2 cup (65g) all-purpose plain flour
3 tablespoons (35g) granulated sugar (brown sugar or coconut sugar)
2 1/2 tablespoons (35g) vegan butter, margarine, or coconut oil (melted and cooled)
1/4 teaspoon ground cinnamon

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Instructions

Preheat Oven: Preheat your oven to 180°C (350°F) and line a 12-cup muffin pan with paper liners to prepare for baking.
Mix Dry Ingredients: In a large mixing bowl, combine all the dry ingredients for the muffins until well mixed and lump-free.
Add Wet Ingredients: Add the wet ingredients including the coarsely grated zucchini into the dry mixture and stir until just combined. If using nuts or vegan chocolate chips, fold them in at this stage.
Portion Batter: Use an ice cream scoop or spoon to evenly divide the batter into the muffin cups, filling each close to the top for nicely sized muffins.
Prepare Crumb Topping: In the same bowl, mix together all the crumb topping ingredients with a spoon or your fingertips until the mixture is flaky and crumbly.
Add Crumb Topping: Generously sprinkle the crumb topping over each muffin to add texture and flavor.
Bake Muffins: Bake the muffins for 23-28 minutes or until a toothpick inserted in the center comes out clean, allowing for a few crumbs as the muffins stay moist.
Cool Muffins: Let the muffins cool in the pan for about 15 minutes or until warm to the touch, then transfer them to a wire rack to cool completely.
Serve: Enjoy the vegan zucchini muffins warm or at room temperature, delicious on their own or with vegan butter.
Store Leftovers: Store any leftovers in an airtight container at room temperature for up to 3 days, refrigerate for up to 5 days, or freeze for up to 1 month. Reheat crumb-topped muffins in the oven at 160°C (320°F) for 10 minutes to refresh the topping if needed.

Notes

Use spoon and leveled method to measure flour for accurate results.
You can substitute brown sugar with granulated sugar or coconut sugar depending on preference.
Adding apple cider vinegar or lemon juice helps activate the baking soda for better rise.
Optionally include chopped walnuts or vegan chocolate chips for texture and flavor.
The crumb topping is optional but adds a delightful crunch.
These muffins are moist, so a toothpick may come out with a few crumbs, which is normal.
Store muffins properly to maintain freshness and reheat to crisp crumb topping when desired.