Vegan Zucchini Muffins

How to Make Vegan Zucchini Muffins

1. 1

   Step 1: Prep zucchini and oven

   Preheat the oven to 375°F (190°C) and line a 8-cup muffin tin with liners or grease it lightly. Grate the zucchini, then place it in a clean towel or paper towel and squeeze out excess moisture until mostly dry; set aside in a bowl.

   For this step

   • 2 cupsShredded zucchini (squeezed dry)
   
2. 2

   Step 2: Mix dry ingredients

   In a large bowl whisk together the all-purpose flour, brown sugar, baking powder, baking soda, ground cinnamon, and salt until well combined. Breaking up any brown sugar clumps helps create even sweetness throughout the batter.

   For this step

   • 1 3/4 cupsAll-purpose flour
   • 1/2 cupPacked brown sugar
   • 2 tspBaking powder
   • 1/2 tspBaking soda
   • 1 tspGround cinnamon
   • 1/2 tspSalt
   
3. 3

   Step 3: Combine wet ingredients

   In a separate bowl whisk the neutral oil, unsweetened applesauce, and vanilla until smooth and slightly glossy. Pour the wet mixture into the dry ingredients and stir gently until mostly incorporated; the batter should be slightly thick but scoopable.

   For this step

   • 1/3 cupNeutral oil (canola or light olive oil)
   • 1/2 cupUnsweetened applesauce
   • 1 tspVanilla extract
   
4. 4

   Step 4: Fold in zucchini and portion

   Fold the shredded zucchini into the batter just until distributed — avoid overmixing to keep muffins tender. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
   
5. 5

   Step 5: Bake until golden

   Bake the muffins for 18–22 minutes, rotating the pan once if your oven runs hot, until the tops are golden and a toothpick inserted into the center comes out with a few moist crumbs. Let them brown slightly but not dry out; start checking at 18 minutes.
   
6. 6

   Step 6: Cool and store

   Allow the muffins to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely; they firm up as they cool. Store cooled muffins in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.
   

1. Preheat the oven to 375°F (190°C) and line a 8-cup muffin tin with liners or grease it lightly. Grate the zucchini, then place it in a clean towel or paper towel and squeeze out excess moisture until mostly dry; set aside in a bowl.
2. In a large bowl whisk together the all-purpose flour, brown sugar, baking powder, baking soda, ground cinnamon, and salt until well combined. Breaking up any brown sugar clumps helps create even sweetness throughout the batter.
3. In a separate bowl whisk the neutral oil, unsweetened applesauce, and vanilla until smooth and slightly glossy. Pour the wet mixture into the dry ingredients and stir gently until mostly incorporated; the batter should be slightly thick but scoopable.
4. Fold the shredded zucchini into the batter just until distributed — avoid overmixing to keep muffins tender. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
5. Bake the muffins for 18–22 minutes, rotating the pan once if your oven runs hot, until the tops are golden and a toothpick inserted into the center comes out with a few moist crumbs. Let them brown slightly but not dry out; start checking at 18 minutes.
6. Allow the muffins to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely; they firm up as they cool. Store cooled muffins in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.