Vegan Zucchini Muffins
These zucchini muffins sneak vegetables into your diet while tasting like a treat. Soft, fluffy, and slightly sweet, they make mornings feel less miserable. Unlike some “healthy” baked goods, these actually taste good—no weird aftertaste, no dry texture. The zucchini keeps them moist without making them taste like salad. No dairy, no eggs, just pure plant-based magic. Bake a batch, freeze some for later, or eat half of them immediately. Either way, you get a nutrient-packed breakfast or snack without feeling like you’re forcing yourself to be healthy.

Vegan Zucchini Muffins
Ingredients
- 1 ½ cups grated zucchini moisture + hidden veggies
- 1 ¾ cups whole wheat flour fiber + structure
- ½ cup maple syrup natural sweetness
- ¼ cup coconut oil melted (keeps them soft)
- 1 tsp vanilla extract for flavor
- 1 tsp cinnamon warm spice, makes everything better
- 1 tsp baking soda helps them rise
- ½ tsp salt balances sweetness
- ½ cup almond milk or any plant-based milk
- ½ cup chopped walnuts or chocolate chips optional, but highly recommended
Notes
Nutritional Values (Per Muffin)
- Calories: ~180
- Total Fat: 8g
- Saturated Fat: 3g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
Vitamins & Minerals (Per Muffin)
- Iron: 10% DV
- Magnesium: 8% DV
- Potassium: 6% DV
- Vitamin B6: 5% DV
- Calcium: 4% DV
Additional Notes & Tips
- Swap whole wheat flour for oat flour for a gluten-free option.
- Add a mashed banana for extra natural sweetness.
- Sprinkle coarse sugar on top for a bakery-style crunch.
- Use applesauce instead of oil if you want a lower-fat version.
- Freeze extras in an airtight bag for quick breakfasts.