These amazing vegan zucchini muffins are incredibly moist, tender, and sweet while being secretly healthy, low fat, and low in sugar! Completely eggless, dairy free, and gluten free, these zucchini muffins will quickly become your favorite way to use up zucchini!

vegan zucchini muffins with drizzle

Why you’ll love these vegan zucchini muffins

I’m not normally one who’s trying to sneak vegetables into baked goods whenever I can, but I have to say: these secretly healthier vegan zucchini muffins are making me rethink this. Not only are these zucchini muffins incredibly easy to make and undetectably eggless, dairy free, and gluten free, but they’re also just the best zucchini muffin I’ve ever had.

You’re just going to love these vegan zucchini muffins, whether you’re vegan or not! They’re super moist and soft, full of spice thanks to the nutmeg and cinnamon, and decadently sweet while somehow being low in fat and low in sugar.

Trust me, this is going to be your go-to healthy zucchini muffin recipe that you’ll be using for all of your zucchini! You can even make this into a zucchini bread or jumbo muffins if you’d like!

sliced vegan zucchini muffins

How to prepare zucchini for zucchini bread and muffins

The one part that can trip someone up when baking zucchini bread or zucchini muffins is preparing the zucchini correctly. Too much zucchini, and you get a super gummy and dense loaf or muffin. Too little, and you risk drying out your bread too much.

You can absolutely use frozen zucchini here, if you’ve been saving it from zucchini season. However, you’ll need to allow the zucchini to come to room temperature, or it will be difficult to remove the water from the zucchini.

The most accurate way to prepare zucchini for baking is by using a kitchen scale. For this healthy zucchini muffin recipe in particular, you’ll need to grate 225 grams of zucchini. This is roughly 1.5 medium zucchini, but again- a scale will give you the most accurate measurements. Please also note: you can use a hand grater or a box grater to achieve the grated zucchini.

Once you’ve grated 225 grams of zucchini, you’ll need to pat the zucchini dry. I use a thick clean kitchen towel. Spread the zucchini out onto the cloth and pat it dry. You’re then going to need to weigh the zucchini again- for this recipe, you’re looking for 140 grams post patting dry. I simply just dump the slightly dried out zucchini back into the bowl that’s been zeroed on the kitchen scale. It should read around 140 grams.

Now you’re ready to bake your vegan zucchini muffins!

bitten healthy zucchini muffins

Overview: How to make easy vegan zucchini muffins (eggless, dairy free, gluten free)

Once you’ve prepared your zucchini, now it’s time to bake the muffins! These vegan zucchini muffins are super easy, and are ready within 30 minutes.

The full list of ingredients with measurements, along with written out detailed instructions, are found down below in the recipe card at the bottom of this post. However, let’s go over an overview of what we need and what the preparation looks like!

For these healthy zucchini muffins, you’ll need:

  • Flour: you can use gluten-free 1:1 baking flour (I used Bob’s Red Mill in the blue bag!) or all purpose flour.
  • Coconut sugar: these zucchini muffins are not only low in sugar, but they’re also refined sugar free! Win!
  • Nutmeg & cinnamon: this gives these zucchini muffins their classic flavor that will make anyone think these are just the most amazing classic zucchini muffins they’ve ever had.
  • Dairy free milk: you can use your favorite here. Keep it nut free as needed.
  • Applesauce & ground flaxseed: this replaces the eggs in traditional zucchini muffins
  • Dairy free yogurt: I absolutely love these vegan zucchini muffins for this very reason. The dairy free yogurt adds so much moisture and gives the muffins that super tender feeling while also keeping them lower in fat.
  • Zucchini: a given!
  • Chocolate chips: optional, but not for me 😉 My zucchini muffins must always have chocolate in them ha!

I recommend weighing out all of your ingredients before beginning. It’s also important to note that all wet ingredients must be room temperature, even if you’re making gluten free zucchini muffins. This makes sure that no gumminess occurs while baking.

baked vegan zucchini muffins

Once your ingredients are prepped, we can make the muffins. You’ll need to preheat the oven, and line a muffin tin with liners.

  1. Step one: in a medium bowl, whisk together the flour, nutmeg, cinnamon, and leavening agents. Set aside.
  2. Step two: whisk together the wet ingredients- this is your dairy free milk, coconut sugar, applesauce, flaxseed, dairy free yogurt, and vanilla extract.
  3. Step three: sift the dry ingredients into the wet, and gently start to fold together.
  4. Step four: once the dry mixture is ALMOST completely folded in (there will still be dry streaks left), fold in the zucchini and chocolate chips. Mix until JUST combined.
  5. Step five: divide the batter amongst the muffin liners and bake!
  6. Step six: allow the muffins to cool in the pan for 10 minutes, then enjoy!

Healthy zucchini muffin variations

If you want to change up these vegan zucchini muffins, and make them more your own, here are a few possible variations:

  • Replace half of the zucchini with shredded carrots: or yellow zucchini, or applesauce, or even pureed spinach!
  • Add in nuts: walnuts, pecans, cashews, and macadamia nuts would work perfectly. If you’re nut free, you can also swap in seeds.
  • Turn these zucchini muffins into jumbo muffins: simply bake the zucchini bread batter in a 6 large muffin tin. You’ll need to bake for a little bit longer than 26 minutes, so be sure to keep an eye on the clock.

Storage tips

Once you’ve baked and cooled these healthy zucchini muffins, you can store them to enjoy later.

Room temperature: these muffins will last 2-3 days at room temperature. Be sure to keep the muffins in an air tight bag.

Refrigerator: you can also store these muffin in an airtight container or baggy and in the fridge for up to 5 days.

Freezer: of course, you can easily freeze these vegan zucchini muffins as well! They’ll last for up to 3 months in an airtight and sealed baggy or container in the freezer. To reheat, simply place one muffin onto a piece of tin foil and into the oven at 300F for 5-7 minutes.

hand holding vegan zucchini muffin

I hope you absolutely love these vegan zucchini muffins as much as I do! If you make them, be sure to leave a comment down below, as well as a rating ⭐️⭐️⭐️⭐️⭐️ so that others may easily find this recipe!

As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there!

Happy zucchini muffin baking!

More vegan muffin recipes you’ll love:

Vegan Lemon Poppy Seed Muffins

Bakery Style Gluten Free Vegan Chocolate Chip Muffins

Amazing Vegan Blueberry Muffins

Best Ever Vegan Pumpkin Muffins

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

Best Ever Healthy Vegan Zucchini Muffins (Low Fat, Low Sugar!)
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hand holding vegan zucchini muffin

Easy Healthy Vegan Zucchini Muffins (Low Fat & Sugar!)

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  • Author: thebananadiaries
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 10 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

These amazing vegan zucchini muffins are incredibly moist, tender, and sweet while being secretly healthy, low fat, and low in sugar! Completely eggless, dairy free, and gluten free, these zucchini muffins will quickly become your favorite way to use up zucchini!


Ingredients

Scale
  • 1.5 cups (225 grams) grated zucchini* 
  • 1 3/4 cup (219 grams) all purpose flour or gluten free 1:1 baking flour*
  • 1 tbsp ground cinnamon
  • 1 tsp ground nutmeg
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup (110 grams) dairy free milk, room temperature
  • 2 tbsp (15 grams) ground flaxseed mixed with 40 g water
  • 1/3 cup (85 grams) dairy free yogurt, room temperature
  • 1/3 cup (85 grams) unsweetened applesauce, room temperature
  • 1/2 cup (95 grams) coconut sugar
  • 1 tsp vanilla extract
  • 1/2 cup chocolate chips

Instructions

  1. Make sure to prepare and weigh all ingredients before beginning. This includes grating the zucchini and patting it dry (weigh a second time after patting dry to make sure the zucchini weighs about 140 grams without water). Make sure to also prepare the ground flaxseed with the water in a separate small bowl and set aside to sit for 5 minutes.
  2. Preheat the oven to 350F and line a muffin tin with 10 liners.
  3. In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking powder, and baking soda. Set aside.
  4. In a large bowl, use a whisk to combine the dairy free milk, coconut sugar, applesauce, dairy free yogurt, flaxseed mixture, and vanilla extract. Whisk to combine.
  5. Add in the dry mixture, and use a rubber spatula to fold together until there are almost no more dry streaks. Then add in the zucchini and the chocolate chips, and continue to fold together until just mixed. 
  6. Spoon the batter into each muffin tin, filling them to the top. 
  7. Bake the muffins for 24-27 minutes, or until a toothpick comes out clean. Remove from the oven, and allow the muffins to cool in their tin for 10-15 minutes. This helps the liner pull off easily.
  8. Serve and enjoy! Store any leftovers in an air tight container for up to 3 days at room temperature,  5 days in the fridge or 3 months in the freezer.

Notes

Zucchiniwhen patted down should weigh 140 grams

Nutrition

  • Serving Size: 1 muffin
  • Calories: 201
  • Sugar: 17.3 g
  • Sodium: 83.6 mg
  • Fat: 4.7 g
  • Saturated Fat: 2.2 g
  • Carbohydrates: 37.6 g
  • Fiber: 2.6 g
  • Protein: 3.8 g
  • Cholesterol: 0 mg