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Vegan Zucchini Muffins Recipe

Vegan zucchini muffins: put your apron on and bake these amazingly moist and soft vegan zucchini Muffins. I’m confident you’ll be baking them more often than you think! 

  • Total Time: 40 to 45 minutes
  • Yield: 4 to 5 portions 1x


  • 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


  1. Preheat your oven to 180C (OTG mode: upper rod + lower rod + fan). Line a muffin tray with muffin liners. 
  2. 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.
  3. Now, in a different bowl, collect all the liquid ingredients: vegetable oil, vanilla essence and soy milk. 
  4. Add the liquid ingredients to the dry ingredients gradually and mix.
  5. Now, fold in the shredded zucchini and combine the batter until we get a homogeneous mixture.
  6. 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.
  • Author: Chef Mansi Jain
  • Prep Time: 15 minutes
  • Cook Time: 25 to 30 minutes