Vegan Zucchini Muffins (Gluten Free, Egg Free)
Deliciously moist vegan zucchini muffins that are buttery ‘n fluffy! The best gluten free zucchini muffins—egg-free & delicious.
So you wanna make vegan zucchini muffins. Interesting. Hehe!! Was that serious enough for you? I felt like I had on some kind of trench coat, most definitely a fedora and certainly a stern look on my face.
Oh boy… Well, let me tell you, I used to get so nervous about the mere thought of zucchini in my baked goods, never mind ever-so-popular zucchini bread or zucchini muffins! I mean, we haven’t even discussed vegan and gluten free zucchini muffins. M’kay?
But I kept thinking back to this amazing zucchini bread that I had. Picture it: it was 2003. Dang it, that was a long time ago. And yep, I had to ask Erik for that date because cobwebs in the brain and all that. Anywho, it was the most divine, moist ‘n rich chocolate zucchini bread I’d ever had. It was one of the best breads I’d ever eaten… including my famous vegan gluten free pumpkin bread!
Eyes: opened. Stomach: growling. Recipe Brain: pumping! So after a few years of running this food blog and getting all the requests for zucchini bread and zucchini muffins, I finally bit the bullet and created my gluten free vegan zucchini bread. And y’all loved it.
healthy vegan chocolate chip zucchini muffins
With just a bit of tweaking, I transformed that tasty ‘n easy zucchini bread into today’s Healthy Moist Vegan Zucchini Muffins (with chocolate chips, of course)!! These vegan zucchini muffins are moist, buttery (without any actual butter, woot!), oh-so-flavorful, with just a hint of cinnamon and packed full of vegan chocolate chips and a dash of chopped walnuts.
Trust me, you’re gonna love this. My mom, who’s not biased at all obviously (heh heh), kept asking me how I did it? Why they’re so soft ‘n moist? And how did I come up with the idea to add zucchini to muffins? To which I feigned a coughing fit, then conveniently moved on to the next subject…
Try my healthy moist vegan zucchini muffins and let me know what you think in the comments below! I simply can’t wait! Without further ado, let’s get started!
How to Make Vegan Gluten Free Zucchini Muffins
- Step 1: Whisk together the dry ingredients.
- Step 2: Whisk together the wet ingredients.
- Step 3: Combine the wet and dry to make the gluten free zucchini muffin batter.
- Step 4: Fold in zucchini, chocolate chips and walnuts.
- Step 5: Scoop and drop muffins batter into lined muffin pan.
- Step 6: Bake.
- Step 7: Cool and enjoy the best vegan zucchini muffins ever!
Vegan Muffin Recipes For You: GF Vegan Dark Chocolate Muffins • Lemon Poppy Seed Muffins • Gluten Free Vegan Blueberry Applesauce Muffins
how do i turn this vegan zucchini muffins recipe into zucchini bread?
I’m so glad you asked! As it happens… I have a Vegan Gluten Free Zucchini Bread recipe that is soooo good. It yields the best loaf of zucchini bread, and yes, it’s gluten free, egg-free, dairy-free and vegan, just like this healthy zucchini muffins recipe!
storing these gluten free zucchini muffins
how long do gluten free zucchini muffins last?
These gluten free vegan zucchini muffins can last up to 5 days. They’re best on Day 1, still good/okay through Day 3, and can last up to Day 5.
can i freeze zucchini muffins?
Yes! I love baking, cooling, then immediately freezing these healthy vegan zucchini muffins. Freezing these muffins right away ensures that you lock in the freshness! To do so: simply cool the muffins completely, then store in a freezer-friendly container for 1-2 months. Allow frozen zucchini muffins to thaw for 15-30 minutes before enjoying.
where can i find more vegan chocolate chip muffin recipes?
Check out my favorite easy ‘n healthy chocolate & chocolate chip muffin recipes below!
- Vegan Gluten Free Banana Chocolate Chip Muffins
- Healthy Chocolate Chip Muffins
- Vegan Gluten Free Chocolate Muffins Recipe
- Banana Oatmeal Chocolate Chip Muffins
- Gluten Free Pumpkin Chocolate Chip Muffins
q&a for healthy zucchini bread muffins (gf)
Can I make these vegan zucchini muffins with applesauce? I wouldn’t recommend it. These muffins are perfectly moist as is. If you swap out any of the ingredients for applesauce, you might create overly moist/undercooked zucchini muffins that will most likely be gummy & overly chewy!
How do I store these gluten free zucchini muffins? Check out the section above, titled “Storing this Gluten Free Zucchini Muffins Recipe” for answers.
Are these egg-free zucchini muffins dairy-free? Yes! These zucchini muffins are made with non-dairy products and are also gluten free and vegan.
Can I substitute the flax eggs in these zucchini muffins with something else? Yes, you may use chia eggs instead. For instructions on how to make a flax egg, click the link. If you choose to use regular eggs, the zucchini muffins won’t be vegan. 😉
How do you cut zucchini for zucchini bread muffins? Use a box grater or a food processor with the shredding disk attached.
Where do I find a good box grater to grate the zucchini for this zucchini bread muffins recipe? Here is the exact box grater I used to make these zucchini bread muffins.
So… did my mom lead you astray? Are these not the best easy healthy zucchini bread muffins EVER?? I can’t wait to hear what you and your loved ones think! It’s always a true pleasure sharing in these kitchen adventures with you. ‘Til the next one…
Sending you all my love and maybe even a dove, xo Demeter ❤️
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Gluten Free Vegan Muffin Recipes & More
- GF Banana Blueberry Muffins
- Vegan Banana Oat Muffins
- Healthy Pumpkin Oatmeal Muffins
- Healthy Banana Chocolate Chocolate Chip Muffins
- Lemon Blackberry Muffins
- Zucchini Oatmeal Chocolate Chip Cookies
- Gluten Free Zucchini Brownies
- Soft Baked Zucchini Chocolate Chip Cookies
Vegan Zucchini Muffins (Gluten Free)
- Total Time: 53 minutes
- Yield: 8-12 muffins 1x
- Diet: Vegan
Description
Vegan Zucchini Muffins (Gluten Free): deliciously moist vegan zucchini muffins that are buttery, moist ‘n fluffy! The best gluten free zucchini muffins—egg-free & delicious.
Ingredients
Dry Ingredients
- 2 cups gluten free oat flour – if using homemade oat flour, make sure it’s very finely ground (not coarse)
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 1/4 cup + 2 tablespoons melted coconut oil
- 1/4 cup coconut sugar
- 1/4 cup pure maple syrup
- 1 1/2 flax eggs (4 1/2 TEAspoons ground flaxseed and 1/4 cup + 1 1/2 TEAspoons water, whisked together, set for 15 mins)
- 1 teaspoon pure vanilla extract
Fold-in Ingredients
- 1 1/4 cups grated zucchini
- 3/4 cup vegan chocolate chips
- 1/4 cup chopped walnuts (optional)
Optional Topping
- 1 tablespoon vegan chocolate chips
- 1 tablespoon chopped walnuts
Instructions
- Preheat the oven to 350°F. Place muffin liners into a standard, 12-muffin pan. Set aside.
- In a medium bowl, whisk together all the dry ingredients.
- In a large bowl, whisk together all the wet ingredients.
- Add dry ingredients to wet ingredients. Whisk until just incorporated, making sure no flour patches remain.
- Thoroughly fold and mash zucchini into the batter, until zucchini is very well incorporated (about 1 min). The batter will be very, very thick—do not add additional liquids to thin out the batter. Fold in chocolate chips and optional walnuts.
- Using a large scoop, scoop and drop batter evenly into the muffin pan. I use this ice cream scoop to create beautiful domed tops. If not using a scoop, use a rubber spatula or spoon to smooth batter into an even layer with a domed top. To make fewer, high-domed top muffins, fill cups all the way with a slight mound on top; to make a larger quantity of medium-domed top muffins, fill cups ¾ of the way. Optionally, top with chocolate chips and walnuts.
- Bake for 24-32 minutes, depending on how many muffins are made. Mine took 28 minutes for 8 total tall-domed top muffins. It will bake on the lower end for 12 muffins. Insert a toothpick to check for doneness—once it comes out clean with just a few moist bits, it’s done.
- Allow muffins to cool in the muffin pan, placed on a cooling rack for about 30 minutes. Then lift muffins out of the pan, transferring directly onto the cooling rack. Allow to finish cooling for 30-60 minutes. Enjoy!
Adapted from my reader-favorite Vegan Gluten Free Zucchini Bread.
Yummy Vegan Gluten Free Muffin Recipes
Notes
Storing Instructions: Store in an airtight container for up to 3 days in the refrigerator, or in a cool, dark environment. Best the first day, okay through Day 3. Can keep for up to 5 days.
To Freeze: Freeze immediately after cooling completely. Store in an airtight container in the freezer for up to 1-2 months. Allow to thaw for about 30 minutes at room temperature before enjoying. Or, heat in the microwave in 15-second increments until just warm.
Nutrition Information is an estimate based on the products listed in the Ingredients section of the recipe. Also, it’s estimated based on 12 servings per recipe, made without optional ingredients. 🙂
Recommended Tools for Healthy Moist Vegan Zucchini Muffins
- Box Grater: Here’s the exact grater I use to make my zucchini muffins. It’s the best!
- Non-stick Parchment Liners: These liners are fantastic. They don’t stick to the muffins, so they’re easy to peel off.
- Muffin Pan: One of the most reliable muffin pans I’ve ever used.
- Ice Cream Scoop: My secret weapon when it comes to scooping muffins. It helps me control the batter and get perfectly domed tops.
- Vegan Chocolate Chips: One of my favorite brands of vegan chocolate chips. I love the way they melt!
- Maple Syrup: A major pantry staple for all of my vegan baking.
- Prep Time: 25 mins
- Cook Time: 28 mins
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 232
- Sugar: 15g
- Sodium: 55mg
- Fat: 13g
- Saturated Fat: 9g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
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Delicious!! Thank you for this recipe! My vegan friend (and I!) thoroughly enjoyed these!
Oh that’s so wonderful to hear Ashley! .
What a great way to start the day. These look marvelous.
Exactly! Thanks Andrea! 🙂
My refrigerator is overflowing with zucchini right now and these muffins look like the perfect thing to use them up! Those chocolate chips look so melty and gooey, I don’t think I’d stop at one muffin.
What perfect timing! . And I can tell you, it’s soo hard to stop at just one! .
Can you believe I’ve never had zucchini muffins or zucchini bread or anything?! Not a thing here in Sweden yet I guess… But your recipe makes me wanna try it!
Wow I had no idea. Hope you enjoy the recipe Emmeline!
Looks wonderful and easy! A healthy sweet treat is always a plus for me!
Woohoo! So glad to hear it Annissa!
Do you dry out the shredded zucchini a bit or use as is?
Hi Leticia! I use it as is. 🙂
May I use a regular egg with this recipe? They sound and look delicious! Thank you!
Hi Alene! Yep, that will work fine. Happy baking!
Could you use almond flour? Or a store bought gluten free flour?
Hi Candice, gluten free all purpose flour should work. Let me know how it turns out! 🙂
The best way to start the day! Love how healthy these are!
Oh yeah! They’re the perfect way to kick off the day with a smile. .
This looks like such an awesome recipe for muffins and I love that they are gluten free too! Excited to give these a try!
Thanks Sara! Hope you enjoy them!
These muffins are a dream! Trying them ASAP!
Haha wonderful! Can’t wait to hear what you think!
I have never thought of Zucchini with Chocolate, fantastic!
It’s such a yummy combo!
These sound delicious right about now! I need these in my life!!!
Oh yes you do Erin! .
In a week or two I am going to have a ton of fresh garden zucchini! These muffins will be the first on the list!
Oh how exciting! I know these will taste even better with home grown zucchini! .
Yum! These are for sure to be a hit and won’t last long in my house!
Haha so glad to hear it Brandy!
Would this work with shredded zucchini that has been frozen?
Hi Jan, I’m not sure. Freezing zucchini tends to alter its moisture levels. You might be able to thaw & drain off a bit of the moisture, but you’ll have to play around with how much to drain. Try it & let me know how it turns out! 🙂
These look so fluffy and moist. I like how you were able to make them GF too. My family will love these.
Aw thanks Julie! . I know the fam is going to love them!
It was so good my kids kept asking me to make these again!
How wonderful Toni! .
I can’t get over how amazing these muffins look! I am going to make these ASAP!
Haha thanks Tanya! .
Ooo these look fabulous! And I gotta look out for that oat flour! (:
Oh yes, the oat flour adds such a wonderful flavor and texture! .
This recipe is so easy and delicious! The melty chocolate chips are perfect with zucchini.
Thanks Annemarie! So glad you think so! 🙂