Delicious, soft and moist – this is how I will describe my Vegan Zucchini Muffins.
Wait, what? Zucchini in Muffins? How will it taste? Why add them? And will they be sweet or savoury Muffins? Don’t worry; I’ll answer them all.
Well, these are sweet muffins with brown and castor sugar, both being used in the recipe. There is no prominent taste of zucchini in the Muffins. Yes, the shredded zucchini shrinks to almost like a thread, and you won’t taste it. But then, why are we adding zucchini if there is no taste of it in the muffins? That’s because they are a great source of moisture in the baked good. They add a lot of moisture to the muffins, making them super moist and soft.
Vegan Zucchini Muffins Recipe Video Tutorial
Why You’ll Love This Recipe?
The Muffins are easy to make and taste super delicious; this should be enough reason to love any recipe, right? Wait, let me tell you why you will exactly like this recipe.
- Cinnamon: since zucchini has no taste in the muffins, you will find cinnamon as the dominant flavour in this recipe. Simple muffins with cinnamon and brown sugar make them incredibly tasty.
- Vegan: It has become one of my missions to make delicious vegan recipes for you all. The recipe is vegan friendly, meaning no dairy products are used, and yet it tastes similar to what a dairy muffin would taste like.
- Zucchini: zucchini in baked products can seem odd but trust me, they are a game changer in any recipe. The amount of softness and moisture they provide is impressive. I will be making more zucchini-based products in the future.
Important Ingredients Used In The Recipe
- Vegetable oil: Using oil helps keep the muffins soft and tender. Unlike butter which solidifies at room temperature, oil remains liquid, keeping the moisture locked in the Muffins.
- Brown sugar: It provides a deeper taste to the muffins. The molasses not only adds colour to the muffins but also brings a certain caramelized depth to the flavour.
- Cinnamon and vanilla essence: They both contribute to the flavour composition of the muffins. Without them, the muffins will taste completely bland.
- Zucchini: As discussed above, it is an essential ingredient used in the recipe that moistens the muffins. And the best part is that they don’t hinder the taste of the muffins.
How To Make Vegan Zucchini Muffins
- Preparation: Gather all the ingredients needed for the recipe. Preheat your oven to 180C (OTG mode: upper rod + lower rod + fan). Line a muffin tray with muffin liners.
- Dry Ingredients: Sift the dry ingredients, i.e., flour, baking powder, baking soda, castor sugar, brown sugar, cinnamon powder, and salt. Give this a stir.
- Wet Ingredients: In a different bowl, collect all wet ingredients, i.e., oil, vanilla essence and soy milk.
- Batter: Mix the liquid ingredients with the dry ones and combine them to make a smooth batter. Ensure no lumps are there.
- Zucchini: Add shredded zucchini into the prepared batter and mix.
- Bake: Transfer the batter equally into the lined muffin tray and bake the Muffins at 180C (OTG mode: lower rod only) for 25-30 minutes.
Chef’s Tips For The Recipe
The Muffins are versatile in the sense that you can add any nut of your liking. Walnuts or pecans will go best with the recipe. You can either add them on top or inside the batter.
Tip for Zucchini
Use freshly shredded zucchini. Do not store or buy pre-shredded zucchini, as they will dry up and have little moisture.
Tip for Oil
You can use any other vegan-friendly oil such as canola oil, coconut oil or olive oil in place of vegetable oil.
How To Store Vegan Zucchini Muffins
Once the Muffins are baked and cooled, store them in the airtight box at room temperature. They will last up to 5-7 days.
More Easy Recipes
I have many more vegan recipes that you will love baking. Try my Vegan Lemon Bundt cake, Vegan Reese’s Peanut Butter Cups and Vegan Red Velvet Cookies.
Frequently Asked Questions
Squeezing or draining the juice will remove the moisture we need in the Muffins. So until and unless the zucchini is excessively juicy, do not drain it.
This is very unusual as the Muffins are supposed to be super moist. If your muffins come out dry, this would mean either you haven’t measured your dry ingredients properly (flour is more) or have overbaked the muffins.
While you might feel the need to peel the skin off but it is not really required. You can keep the skin on and use the zucchini as it is. The zucchini shrinks almost entirely, so it will be unnecessary to peel it.
- 110g All-Purpose Flour
- ½ tsp Baking Powder
- ¼ + 1/8 tsp Baking Soda
- ¼ tsp Salt
- ¼ tsp Cinnamon Powder
- 60g Vegetable oil
- 50g Castor Sugar
- 20g Brown Sugar
- 1 tsp Vanilla Essence
- 75ml Soy Milk
- 90g Shredded Zucchini
- Preheat your oven to 180C (OTG mode: upper rod + lower rod + fan). Line a muffin tray with muffin liners.
- In a bowl, sieve all the dry ingredients that are all-purpose flour, followed by baking powder, baking soda, salt, cinnamon powder, caster sugar and brown sugar.
- Now, in a different bowl, collect all the liquid ingredients: vegetable oil, vanilla essence and soy milk.
- Add the liquid ingredients to the dry ingredients gradually and mix.
- Now, fold in the shredded zucchini and combine the batter until we get a homogeneous mixture.
- Divide the batter evenly into the muffin liners, and bake it at 180C for about 25-30 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
- Prep Time: 15 minutes
- Cook Time: 25 to 30 minutes