Go Back

Zucchini Muffins


  • 1/3 cup plant milk I use oat milk
  • 1 tbsp ground flax
  • 1 cup dark brown sugar
  • 2 tsp vanilla
  • 1/4 cup melted vegan butter or canola oil
  • 1 cup zucchini grated
  • 1.5 cups all-purpose flour optional 1: 1 gluten-free all-purpose flour blend
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp Ceylon cinnamon


  • Preheat oven to 350°F.
  • Place grated zucchini on a kitchen towel and lightly pat to absorb some of the liquid. 
  • Combine plant milk, flax, brown sugar, vanilla, and vegan butter (or canola oil) in a bowl and whisk until smooth.
  • Mix in the zucchini with a spoon.
  • Add the flour, baking powder, baking soda, salt, and cinnamon into the wet ingredient mixture and mix gently to combine. Do not over mix! 
  • Spoon batter into 12 muffin baking cups, then place in the oven for 20-25 minutes. 
  • To test doneness, place a wooden toothpick into the center of a muffin. If toothpick comes out dry, muffins are done!
  • Remove from oven and cool on rack or cutting board until ready to eat.