Healthy Zucchini Muffins (Vegan & Easy!)

With an easy method (no squeezing zucchini required!) and super moist results, these healthy Zucchini Muffins are a yummy breakfast or snack (that you’ll enjoy, too!). They happen to be vegan, and they store well for days.

Healthy Zucchini Muffins

We almost always have a batch of muffins in the rotation since they make such easy meal and snack components. My kids love these vegan Zucchini Muffins. My favorite part about them is that you don’t have to grate the zucchini and squeeze it dry like you usually do for zucchini bread usually. The method is much easier than you might expect!

These healthy muffins are made without eggs and dairy—so they’re vegan—which makes them great if you are out of eggs or milk or if your kids have food allergies. They’re one of our favorite muffin recipes, especially since they’re super moist and don’t need any special ingredients. And, of course, they taste delicious.

These are perfect for summer when there is a load of zucchini at farmer’s markets and in gardens, or any other time of year when you pick some up at the store.

(You may also like my Banana Zucchini Muffins with Blueberries and my Zucchini Cake.)

Ingredients You Need

Here’s a look at the ingredients in this recipe so you know what you’ll need to have on hand.

• Zucchini: I use classic green zucchini in this recipe. You could also use yellow summer squash if that’s what you have.
• Rolled oats: We add rolled oatmeal to the recipe to add fiber and whole grains to the mix for added nutrition.
• Cinnamon and vanilla: Cinnamon and vanilla extract add pleasant flavor in the mix with the rest of the ingredients in this muffin recipe.
• Baking powder and baking soda: A mix of these two leavenings ensures the muffins bake up tender and moist and all the way through.
• Applesauce: I use unsweetened applesauce to add flavor and natural sweetness to the base of this recipe. You can use homemade applesauce or store bought. If you don’t have applesauce, you can use an equal amount of mashed very ripe banana.
• Neutral oil: Avocado oil, melted coconut oil, vegetable oil, or melted unsalted butter can all be used in this recipe.
• Maple syrup: A little maple syrup adds a hint of sweetness in conjunction with the applesauce. You can also use honey for kids over age 1 and regular sugar if you prefer.
• Whole wheat flour: I use whole wheat flour in this recipe since it’s great at absorbing liquids and there is a lot of moisture in the mix from using the whole zucchini.
• Chocolate chips, optional to top the muffins.

Step-by-Step Instructions

The process for making these muffins is really easy and the batter comes together in the food processor, so you don’t have to grate the zucchini. Scroll down to the bottom of the post for the full recipe.

1. Add the zucchini to the food processor. Process to grind well.
2. Add the rest of the ingredients except the flour and chocolate chips, if using.
3. Pulse in the flour and chocolate chips. Divide among a mini muffin pan greased with nonstick cooking spray or greased silicone baking liners.
4. Bake until just golden brown around the edges and a cake tester or toothpick inserted into the center comes out clean.

TIP: The moisture in the zucchini is part of what makes these muffins have such a great final texture, so no need to squeeze it out like in most other zucchini muffins recipes!

Chocolate-Zucchini Muffins

You can add chocolate chips to these muffins if you’d like. I usually do half of the batch with them and half without so I have some that are less sweetened for my youngest and some with chocolate to entice my oldest kiddo to eat them.

Baby Muffins

These can be a wonderful recipe to share with a baby or 1-year-old. I’d recommend dicing the muffins up and serving slightly warm to ensure they are easy to chew.

TIP: Find my ABC Baby Muffins recipe, which is also a great option for little ones.

How to Store

Store any leftovers in the fridge in an airtight container for up to 3 days or in the freezer for up to 3 months. Warm slightly if desired before serving. Or serve at room temperature. You can also freeze leftover zucchini, in chunks or grated zucchini, for future recipes.

Best Tips for Success

• To make these gluten-free: Use cup-for-cup gluten-free flour blend in place of the whole wheat flour and certified gluten-free rolled oats.
• Dice these to serve to babies or 1-year-olds to ensure they are easy to chew.
• Serve plain, topped with butter or nut/seed butter, jam, or a little applesauce.
• Use honey instead of maple syrup if you prefer.
• Add chocolate chips, golden raisins, chopped walnuts (or other chopped nuts), or dried cranberries as desired.

I’d love to hear your feedback on this recipe if you try it, so please comment below to share!

• Preheat the oven to 375 degrees F and grease a 24-cup mini muffin tin.

• Add the zucchini to the bowl of a food processor and process until well grated, about 30 seconds.

• Add the rest of the ingredients, except the flour and chocolate chips, and process for about 30 seconds.

• Add the flour and chocolate chips, if using, and pulse to just combine. (The batter will be thick.)

• Divide batter among the prepared muffin tin, using a heaping tablespoon batter per muffin cup, and bake for 12-14 minutes or until a cake tester inserted into the center comes out clean.

• Remove from oven and let cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely. Serve warm or store for later.

• Store any leftovers in the fridge in an airtight container for up to 3 days or in the freezer for up to 3 months. Warm slightly, if desired, before serving.
• To make these gluten-free: Use cup-for-cup gluten-free flour blend in place of the whole wheat flour and certified gluten-free rolled oats.
• Dice these to serve to babies or 1-year-olds to ensure they are easy to chew.
• Serve plain, topped with butter or nut/seed butter, jam, or a little applesauce.
• Use honey instead of maple syrup if you prefer.

Serving: 2muffins, Calories: 129kcal, Carbohydrates: 20g, Protein: 3g, Fat: 5g, Saturated Fat: 4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 0.4g, Sodium: 132mg, Potassium: 145mg, Fiber: 2g, Sugar: 6g, Vitamin A: 46IU, Vitamin C: 4mg, Calcium: 39mg, Iron: 1mg

This recipe was first published May 2018.