Healthy Zucchini Muffins (Vegan, Gluten Free)
Drowning in summer zucchini? Same. These healthy zucchini muffins are soft, fluffy, moist, and naturally sweetened. An easy one-bowl recipe that’s vegan, gluten-free, and oil-free. Ready in just 30 minutes – no zucchini squeezing required!
If your garden or farmers market haul has you swimming in summer zucchini, this is the recipe you’ll want to make on repeat!
These healthy zucchini muffins are soft, fluffy, and naturally sweetened. They’re vegan, gluten-free, oil-free, and come together in one bowl – with one little secret: there’s no squeezing or draining the zucchini required!
After testing this recipe multiple times, I found that keeping the zucchini’s natural moisture (instead of squeezing it out like many recipes recommend) is the key to creating a soft, bakery-style muffin without using oil. The shredded zucchini blends right into the batter, creating a moist crumb while adding a boost of nutrients (and no, you won’t taste it!).
Table of Contents
Featured Review
Super moist and so so good!
—Mary
Why You’ll Love This Recipe
- No squeezing zucchini required! Unlike many zucchini muffin recipes, there’s no need to squeeze the zucchini here! We want to keep that natural moisture to create an extra soft muffin.
- A healthier twist on classic muffins: Made with oat flour, almond flour, applesauce, and naturally sweetened with maple syrup and coconut sugar.
- Vegan, gluten-free, and oil-free: These muffins are proof that you don’t need eggs, dairy, or oil to make a delicious homemade muffin!
- One bowl and ready in 30 minutes: Less cleanup, more muffin enjoyment!
- Perfect for zucchini season: Whether your garden is overflowing or you grabbed too much zucchini at the farmers market, this is an easy way to use it up.
- Freezer-friendly: Make a batch now and enjoy homemade muffins whenever the craving hits.
- Kid-approved: A sneaky way to add veggies into a dessert!
If you love easy homemade muffins, be sure to check out my Healthy Banana Muffins, Healthy Carrot Cake Muffins, and Healthy Pumpkin Muffins!
Ingredient Notes
You just need a few simple ingredients to make these zucchini muffins. Here’s what you’ll need and why each ingredient matters:
- Zucchini: Just one! Zucchini’s high water content adds natural moisture, which is especially helpful for a vegan and gluten-free muffin! No need to squeeze it dry – simply shred and mix it right into the batter.
- Oat Flour: Creates a soft, slightly sweet crumb while keeping these muffins gluten-free.
- Almond Flour: Adds a tender texture. The combination of oat flour and almond flour is one of my favorite gluten-free baking tricks because it prevents muffins from becoming dry or crumbly, just like in my healthy blueberry muffins.
- Coconut Sugar: Adds a caramel-like sweetness.
- Maple Syrup: Naturally sweetens the muffins while adding moisture.
- Ground Flaxseed: Mixed with water to create a flax egg, which acts as a vegan egg substitute to help bind the muffins together.
- Unsweetened Applesauce: Replaces oil in traditional muffin recipes while keeping the muffins soft and moist. I do the same oil-free swap in my vegan oil-free carrot cake.
- Vanilla Extract: A must-have for baked goods! It enhances the sweetness and cozy flavor.
- Baking Powder + Baking Soda: Helps the muffins rise and creates a fluffy texture.
- Cinnamon: Adds warmth and a cozy flavor that pairs perfectly with zucchini (trust me on this one!)
- Apple Cider Vinegar: Helps activate the baking soda, giving the muffins a better rise.
- Chocolate Chips: Optional, but highly recommended! Any vegan chocolate chips work here. I love using mini chocolate chips because you get little pockets of chocolate in every bite.
Ingredient Substitutions
Here are a few swaps that work well in these vegan zucchini muffins:
- Coconut sugar: Swap with brown sugar or date sugar using a 1:1 ratio.
- Flax egg: You can substitute with another vegan egg replacer, although I have only tested this recipe using flaxseed.
- Mini chocolate chips: Use regular-sized vegan chocolate chips, chopped chocolate, walnuts, pecans, or leave them out completely.
- Flours: I do not recommend substituting the oat flour or almond flour, as this recipe was specifically created with these two flours which have very unique textures!
Why You Don’t Need to Squeeze the Zucchini
One of the most common questions about zucchini muffins is whether you need to squeeze out the extra moisture after shredding the zucchini…
For this recipe, the answer is no!
After testing this recipe multiple times, I found that keeping the zucchini’s natural moisture is the secret to that soft, moist, and tender muffin, without having to add any oil! Since gluten-free baked goods can sometimes become dry or crumbly, keeping the zucchini’s natural moisture helps create the perfect texture.
Simply shred the zucchini, add it directly to the batter, and let it do its magic!
How to Make Healthy Zucchini Muffins (Step-by-Step)
This is just a recipe overview! Scroll down to the recipe card to get the full recipe with measurements.
- Step 1: In a large bowl, combine the flax egg, applesauce, maple syrup, vanilla extract, and apple cider vinegar. Whisk until everything is well combined.
- Step 2: Add the shredded zucchini, oat flour, almond flour, coconut sugar, baking powder, baking soda, cinnamon, salt, and vegan chocolate chips.
- Step 3: Stir until just combined. The batter might be thick – don’t worry! That’s how it should be.
- Step 4: Use a cookie scoop to scoop equal-sized portions of batter.
- Step 5: Divide the batter evenly between a greased muffin pan. I grease mine with a little coconut oil to help the muffins release easily after baking.
- Step 6: Sprinkle extra chocolate chips on top (if desired). Bake at 350°F for 27–30 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Step 7: Allow the muffins to cool in the pan for a few minutes before transferring them to a cooling rack. This helps them set and prevents them from falling apart.
- Step 8: Finally, enjoy your soft & fluffy zucchini chocolate chip muffins!
Megan’s Tips for Perfect Zucchini Muffins
- Don’t squeeze the zucchini. This is my biggest tip! Unlike many zucchini muffin recipes, there’s no need to wring out the zucchini in a towel. The natural moisture helps create a tender muffin, especially since this recipe is gluten-free and oil-free.
- Use mini chocolate chips. Mini chocolate chips distribute more evenly throughout the batter, which means you get a little chocolate in every bite.
- Let the muffins cool slightly before eating. I know it’s tempting to grab one straight from the oven (I’ve been there!), but letting them cool for a few minutes helps the texture set. Don’t worry, the chocolate chips will still be melty and gooey.
Recipe Variations
- Zucchini Walnut Muffins: Fold in chopped walnuts or pecans.
- Zucchini Banana Muffins: Swap the applesauce for mashed ripe banana.
Storage & Freezing
- Storage: Place in an airtight container at room temperature for 2–3 days, or in the refrigerator for up to 5 days.
- Freeze: Let the muffins cool completely, then transfer them to a freezer-safe container and freeze for up to 3 months. When you’re ready to enjoy one, thaw at room temperature or warm it in the microwave for 15–30 seconds. They don’t need to be reheated, but warming them slightly makes the chocolate chips extra melty and delicious. SO GOOD!
FAQs
Nope! Zucchini has a very mild flavor, so it blends right into the muffins.
Not for this recipe! I tested these muffins many times, and the natural moisture from the zucchini helps create a soft, tender muffin texture. Simply shred the zucchini and mix it right into the batter. We love an easy recipe around here
Yes! Frozen zucchini works well. Thaw it first and lightly drain any excess liquid – just don’t drain all the liquid since the moisture is key in this recipe.
Store your zucchini muffins in an airtight container at room temperature for 2–3 days or in the refrigerator for up to 5 days. They also freeze beautifully for up to 3 months, making them perfect for meal prep.
Since these vegan zucchini muffins are made with wholesome ingredients like oat flour, almond flour, zucchini, applesauce, and natural sweeteners, they are a nourishing option for breakfast, snack, or dessert!
Absolutely! The chocolate chips are my own little addition, but you can leave them out or swap them for chopped walnuts, pecans, or leave them plain.
Soggy muffins are usually caused by too much moisture or underbaking. For this recipe, you don’t need to squeeze the zucchini, but you do want to make sure the muffins bake until the tops are golden and a toothpick comes out clean.
More Healthy Muffin Recipes
If you loved these zucchini muffins, try these vegan muffin recipes next!
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below. Don’t forget to tag me on Instagram so I can see your creations!
Healthy Zucchini Muffins (Vegan, Gluten Free)
Ingredients
Dry ingredients
- 1 cup oat flour
- ½ cup almond flour
- ½ cup coconut sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup vegan chocolate chips, optional
Wet ingredients
- 2 tablespoons ground flaxseed, to make the flax egg
- 4 tablespoons water, to make the flax egg
- 1 cup grated zucchini
- ½ cup unsweetened applesauce
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
Instructions
- Preheat the oven: Preheat oven to 350℉. Line or grease a muffin pan (I grease mine with coconut oil).
- Make the flax egg: Prepare the flax egg by mixing together the flaxseed meal and water. Set aside to gel, about 5 minutes.
- Mix the wet ingredients: In a large bowl, combine the flax egg, applesauce, maple syrup, vanilla extract, and apple cider vinegar. Whisk until everything is well combined.
- Add in the dry ingredients: Add the shredded zucchini, oat flour, almond flour, coconut sugar, baking powder, baking soda, cinnamon, salt, and vegan chocolate chips. Stir until just combined. The batter might be thick – don’t worry! That’s how it should be.
- Add to the muffin pan: Evenly distribute the batter into a greased muffin pan. If desired, sprinkle the tops of each muffin with more chocolate chips.
- Bake: Bake for 27-30 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Let cool: Let the muffins to cool in the pan for a few minutes before transferring to a cooling rack. This helps them set. Enjoy!
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Notes
- No need to squeeze the zucchini: Unlike many zucchini muffin recipes, you can just add the shredded zucchini directly to the batter! The natural moisture helps create soft, tender muffins.
- Use certified gluten-free oat flour: If you need these muffins to be gluten-free, make sure your oat flour is made from certified gluten-free oats.
- Coconut sugar substitute: You can swap the coconut sugar for brown sugar or date sugar using a 1:1 ratio.
- Chocolate chips: Any vegan chocolate chips will work! Mini chocolate chips distribute best throughout the muffins, but regular-sized chips or chopped chocolate are delicious too. You can also try chopped walnuts, pecans, raisins, or leave them plain.
- Storage: Store in an airtight container at room temperature for 2–3 days or refrigerate for up to 5 days.
- Freezing: They freeze well for up to 3 months. When ready to enjoy, thaw at room temperature or warm for 15–30 seconds.
Hello!
These sound great but how many does the recipe make? At the top of the recipe, it says 12 but in the directions it says 8. Thanks
Hi Ines! Sorry about that and thanks for catching that. I just updated it. This recipe yields 12 muffins. I hope you love them!
Super moist and so so good! How long do these last in the fridge? Or can I freeze them?
I’m so happy you loved them, Mary! They will last about 5 days in the fridge, and up to 3 months in the freezer. 🙂