Put your summer bounty to work with these incredibly cheap, easy-to-make, warmly spiced, moist and delicious Vegan Zucchini Muffins. With this simple recipe, you only need one bowl, 10 minutes of active prep, a single summer squash and some shelf-stable pantry staples. It’s the perfect make-ahead breakfast or snack!
Neither my husband nor I are morning people, so meal-prep is the name of the game when it comes to weekday breakfasts. Easy grab-and-go options like my healthy whole wheat banana muffins, protein pumpkin muffins, and these healthy zucchini muffins are perfect for pairing with my morning coffee. And, thanks to the whole grains, they actually have some staying power.
Need more zucchini recipes to use up your extra zucchini? Check out my zucchini linguine with feta & mint and my zucchini bread oatmeal next!
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Why You’ll Love These Easy Vegan Zucchini Muffins
- Budget-Friendly - When summer squash is in season, it’s one of the cheapest veggies around—I can get a pound of fresh zucchini for just $0.40. And, while egg prices have come down a bit, they’re still a bit spendy. Flax eggs (one of my favorite egg substitutes) cost just $0.05 apiece! I personally paid $3.75 (in July 2025) to make a batch of these vegan zucchini muffins, which comes out to just $0.31 each.
- One & Done - I love when I make something once and am covered for the whole week. With a dozen per batch, this zucchini muffin recipe sets you up for weekday morning success. Better yet, it takes just 10 minutes of active prep time!
- Wholesome Sweetness - Between the zucchini, whole wheat, rolled oats, flax, and nuts these treats are decently virtuous. Each muffin has 4 grams of protein, 3 grams of fiber, and 13 grams of heart-healthy fats, so they’ll satisfy your sweet tooth AND your hunger.
Ingredients & Substitutions
As promised, you only need zucchini and a handful of shelf-stable pantry staples to make these yummy egg-free zucchini muffins. Here’s what to grab:
- Flax Eggs - Made from ground flaxseed meal or whole flaxseeds and water, flax eggs are a super nutritious and inexpensive vegan egg substitute. I haven't tried it, but I believe chia eggs should work just as well here. (1 flax egg = 1 tablespoon whole or ground flax + 3 tablespoons water; 1 chia egg = 1 tablespoon whole or ground chia seeds + 2.5 tablespoons water)
- Avocado Oil - Thanks to its heart-healthy fat profile, this is my go-to neutral oil of choice. Feel free to swap in cheaper canola oil or grapeseed oil, both of which are decently healthy. You're also welcome to use regular vegetable oil if that’s what you have on hand.
- Vanilla Extract - For a touch of cozy, aromatic sweetness. You can use an equal amount of vanilla paste or vanilla powder.
- Granulated Sugar & Brown Sugar - You’ll need both white and brown sugar for the fluffiest consistency. Either light or dark brown sugar works! You can also make your own with 1 cup white sugar and 1-2 tablespoons of molasses.
- Ground Cinnamon, Cardamom, & Ginger - This trio of spices adds a lovely bit of intrigue. Feel free to swap in a warming spice blend (e.g. chai masala, haiwaj, or apple pie spice) if you like.
- Baking Soda & Baking Powder - Both types of leaveners are needed to get these easy muffins to puff up properly.
- Whole Wheat Pastry Flour - This is an easy way to boost your fiber and get some whole-grain goodness without sacrificing the texture white flour brings to the table. For a similar result, swap in a 50/50 blend of whole wheat flour and all-purpose flour, or 25/75 spelt flour and AP.
- Rolled Oats - Also known as old-fashioned oats, these add a lovely bit of textural “bite.” You can use quick-cooking oats in a pinch, but avoid instant oats if possible—they just don’t have the same toothsomeness.
- Grated Zucchini - It's that time of year—zucchini season is in full swing. Feel free to use any variety of summer squash you have on hand!
- Walnuts or Pecans - I love adding walnuts or pecans to my zucchini bread. If your budget is tight, omit the nuts to avoid the additional cost or swap in a lower-priced alternative (e.g. sunflower seeds).
- Turbinado Sugar - A sprinkle of raw sugar adds a pretty sparkle and a satisfying crunch. If you have sanding sugar or Swedish pearl sugar on hand, those work, too!
How to Make Vegan Zucchini Muffins
Step 1: Prep. Start by making your flax eggs in a large bowl. Just whisk the flaxseed meal and water together and let it sit so it can thicken while you prep everything else. Meanwhile, preheat your oven to 425ºF and line a muffin tin with paper liners. Give the liners a quick spritz of nonstick spray to ensure they release cleanly from the sides of your muffins.
Step 2: Wet Ingredients. Once your flax eggs have gelled up a bit, add the oil, sugar, brown sugar, and vanilla to the same bowl. Whisk it all together until smooth and well combined.
Step 3: Leaveners & Seasonings. Next, add the salt, baking soda, baking powder, cinnamon, and nutmeg to the bowl with the wet ingredients. Stir everything together until the mixture is evenly blended.
Step 4: Add the flour and rolled oats to the bowl. Gently mix until there are still a few dry streaks or pockets of flour left and the dough looks craggy.
Step 5: Now fold in the shredded zucchini and chopped nuts. Stir until everything is evenly distributed and the batter is fully moistened—there should be no dry spots remaining.
Step 6: Spoon the muffin batter into your prepared muffin liners, filling each one about two-thirds full. A spring-loaded cookie scoop makes this process way easier!
Step 7: Sprinkle the tops of each muffin with extra rolled oats and a pinch of sugar. This gives them that lovely bakery-style look and a bit of crunch on top.
Step 8: Bake. Pop the pan into your preheated oven and bake at 425ºF for 5 minutes. Then, crack the oven door open for just a second (literally a second—don’t linger!) to let some of the heat escape. Close the door and immediately drop the temperature to 375ºF. Bake for another 18 to 22 minutes, or until the muffin tops are golden and a toothpick comes out clean. Let the muffins cool in the pan for 5 to 10 minutes before transferring them to a wire rack to cool completely.
Optional Variations & Dietary Adaptations
- Mini or Jumbo - By adjusting your baking time, you can use whatever size muffin pan you have. For a mini muffin tin, bake at 425ºF for just 3 minutes before dropping the temp to 375ºF and bake another 7-9 minutes. For a jumbo muffin pan, keep the initial 425ºF bake time the same, but increase the second 375ºF bake time to 25-30 minutes.
- Regular Eggs - Don’t care about keeping it vegan? You can use 2 large eggs if you like!
- Chocolate Twist - Replace up to 5 tablespoons of the flour with unsweetened cocoa powder for a chocolate zucchini bread vibe. You can also replace the nuts with dark chocolate chips or add an extra ½ cup of vegan chocolate chips if you like the idea of having both!
- Swap Your Mix-Ins - My nana always made her zucchini bread with nuts, so walnuts or pecans are a given for me. That said, don’t feel limited! You’re welcome to either swap them out for another mix-in (e.g. chocolate chips, pepitas, sunflower seeds, dried fruit) or add up to ½ cup extra (in total) of whichever mix-ins you like.
Expert Tips
- Use a kitchen scale. The best way to ensure consistent results in baking is to have consistency in how you measure your ingredients! If you don’t have a scale, make sure to fluff up your flour, gently spoon it into a dry measuring cup, and use a butter knife to level it.
- No need to squeeze! Some quick bread and muffin recipes have you squeeze the excess moisture from the grated zucchini, but the liquid is what makes these vegan muffins so delightfully moist.
- Manual grater vs. food processor. Whenever there’s a mountain of veggies to shred, I’m more than happy to bust out my food processor to make short work of it. But, since we’re only using one zucchini, I find it’s easier to use the large holes of my cheese grater than it is to assemble, break down, and clean the many components of a processor.
- Cool completely. Before wrapping up your zucchini muffins with plastic wrap or putting them in a zip-top baggie, make sure to let them hang out on the cooling rack until they are completely room temperature. This prevents condensation from gathering, which can lead to soggy muffins.
Storage Instructions
- Once your muffins are completely cooled, transfer any leftover muffins to an airtight container.
- You can keep them at room temperature for up to 2–3 days.
- Want to store them longer? These freeze beautifully. Just wrap each muffin in plastic wrap, pop them into a freezer bag, and stash them in the freezer for up to 3 months.
- When you're ready to enjoy one, let it thaw at room temp or warm it gently in the toaster oven for that fresh-baked feel.
Serving Suggestions
These wholesome vegan zucchini muffins are super versatile—perfect for breakfast, snack time, or even dessert! Here are some of Joe and my favorite ways to enjoy them:
- Warm with a pat of vegan butter. A quick zap in the microwave or spin in the toaster oven and a little melty spread makes these muffins next level yummy.
- Slathered with nut butter. Almond butter, peanut butter, or even sunflower seed butter adds protein and richness that’ll help keep you fuller for longer.
- Paired with coffee or tea. Muffins make a cozy companion for your morning cup of joe. Consider making one a horchata oat milk shaken espresso or honey almond milk cold brew for a vegan café vibe.
- Packed in lunchboxes. They hold up well and make a great grab-and-go treat for school or work.
FAQs
It depends on the recipe! For these vegan zucchini muffins, I use flax eggs. Other popular vegan egg replacements include chia eggs, silken tofu, JUST Eggs, and applesauce.
I don’t! The peels are packed with fiber and phytonutrients, and I’m also just lazy. 😅
My recipe doesn’t require you to squeeze out the excess water from the shredded zucchini, but some recipes do. Make sure to follow instructions! As far as this vegan zucchini muffin recipe goes, if they’re soggy, a few things could’ve happened. First, you might’ve underbaked them. Make sure a toothpick comes out clean.
Second, you might’ve measured improperly. Make sure to use a dry measuring cup to measure the zucchini after shredding—adding too much can throw off the dry to wet ingredients ratio. Third, you might’ve left them sitting in the muffin tin for too long. Doing this can cause condensation moisture to accumulate in the well, leaving you with a dreaded soggy bottom.
Finally, if you put up the muffins in an airtight container before they were fully cooled, the resulting condensation buildup might’ve made the whole batch soggy.
Again, it depends on the recipe! I use regular all-purpose flour in my vegan banana blueberry muffins, but swapped in whole wheat pastry flour for these vegan zucchini muffins.
More Healthy Breakfast Recipes
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Vegan Zucchini Muffins
Equipment
- 12 Muffin Liners
- Disher optional, but useful
Ingredients
- 2 Flax Eggs 2 tablespoons of flaxseed or flax meal + 6 tablespoons (¼ cup + 2 tablespoons) water
- ½ Cup Neutral Oil avocado, canola, grapeseed, etc
- 1 teaspoon Vanilla Extract or vanilla paste or powder
- ⅝ Cup Granulated Sugar ½ cup + 2 tablespoons; (125 grams)
- ¼ Cup Brown Sugar (55 grams)
- 1 teaspoon Kosher Salt
- 1 teaspoon Ground Cinnamon
- 1 tsp Ground Cardamom
- 1 teaspoon Ground Ginger
- ¾ teaspoon Baking Soda
- ¼ teaspoon Baking Powder
- 1 ½ Cup Whole Wheat Pastry Flour (180 grams); or ¾ cup each whole wheat flour and AP flour
- ½ Cup Rolled Oats (45 grams); or quick oats
- 1 ¾ Cup Shredded Zucchini ~½ lb. or 1 medium zucchini
- ½ Cup Walnuts or Pecans optional
Topping
- 2 tablespoon Rolled Oats
- 2 tablespoon Turbinado Sugar (Sugar in the Raw) or Swedish pearl sugar, sanding sugar
Instructions
- Line a muffin tin with muffin liners and spray with nonstick spray. Preheat the oven to 425ºF. Make flax eggs by whisking the flaxseed or flaxmeal and water together. Set aside to thicken for about 5-10 minutes while you measure out your remaining ingredients.2 Flax Eggs
- Whisk oil, sugar, brown sugar, vanilla and flax eggs together in a large mixing bowl.½ Cup Neutral Oil, 1 teaspoon Vanilla Extract, ⅝ Cup Granulated Sugar, ¼ Cup Brown Sugar, 2 Flax Eggs
- Mix in the salt, seasonings, and leaveners until well-combined with the wet ingredients.1 teaspoon Kosher Salt, 1 teaspoon Ground Cinnamon, 1 teaspoon Ground Cardamom, 1 teaspoon Ground Ginger, ¾ teaspoon Baking Soda, ¼ teaspoon Baking Powder
- Add the flour and rolled oats, mixing until there are still pockets of dry ingredients visible. The mixture will look dry and craggy.1 ½ Cup Whole Wheat Pastry Flour, ½ Cup Rolled Oats
- Add the zucchini and nuts, stirring until uniform and the batter is moistened throughout (no pockets of dry visible).1 ¾ Cup Shredded Zucchini, ½ Cup Walnuts or Pecans
- Divvy the batter between 12 muffin cups; each should be about ⅔ full. Make sure to spray the paper liners with non-stick spray for the best results.
- Sprinkle the topping ingredients (oats and sugar) evenly over the muffin tops.2 tablespoon Rolled Oats, 2 tablespoon Turbinado Sugar (Sugar in the Raw)
- Bake at 425ºF for 5 minutes, then open the door a crack, just briefly to reduce the trapped heat, and reduce the baking temperature to 375ºF. Continue baking at 375ºF for another 18-22 minutes, or until the tops are golden brown and a toothpick comes out clean. Cool in the pan for 5-10 minutes, then transfer to a wire rack to continue cooling.
Notes
- Once your muffins are completely cooled, transfer any leftover muffins to an airtight container.
- You can keep them at room temperature for up to 2–3 days.
- Want to store them longer? These freeze beautifully. Just wrap each muffin in plastic wrap, pop them into a freezer bag, and stash them in the freezer for up to 3 months.
- When you're ready to enjoy one, let it thaw at room temp or warm it gently in the toaster oven for that fresh-baked feel.
Nutrition
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