Vegan Zucchini Muffins

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www.theconsciousplantkitchen.com

An easy, moist vegan Zucchini Muffin Recipe with chocolate chips.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/vegan-zucchini-muffins/ or scan the QR code here ➡️

Prep Time15

Cook Time30

Total Time45

Servings: muffins

Calories: 237.1kcal

Author: Carine Claudepierre

Ingredients

1 cup Shredded Zucchini excess water removed
¾ cup Almond Milk or any plant-based milk
1 teaspoon Lemon Juice
1 ½ cup All-Purpose Flour Learn how to measure flour accurately.
½ cup Cane Sugar
¼ cup Light Brown Sugar or coconut sugar
½ teaspoon Baking Soda
½ teaspoon Baking Powder
½ teaspoon Salt
1 teaspoon Cinnamon
¼ teaspoon Nutmeg
½ cup Light Olive Oil or any vegetable oil
2 teaspoons Vanilla Extract
½ cup Chopped Pecans or chocolate chips or half of each

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line a 12-hole muffin tray with a paper liner. Set aside.
Trim zucchini, keep the skin on, and shred on the smaller grating attachment of your hand grater. Place the shredded zucchini in a clean kitchen towel, wrap and squeeze out their juice. Measure 1 cup of shredded + drained zucchini. Set aside in a bowl
In a small mixing bowl, whisk lemon juice and almond milk. Set aside.
In another large mixing bowl, combine flour, sugar, brown sugar, salt, baking soda, baking powder, cinnamon, and nutmeg.
Make a well in the center of the flour and add olive oil, vanilla extract, and almond milk mixture.
Combine, scraping down the sides to bring all the ingredients together, forming a smooth batter.
Stir in grated zucchini and chopped nuts until well distributed into the batter.
Divide the batter evenly into the 12 muffin holes.
Bake on the center rack of your oven for 20-25 minutes or until they are golden brown and a pick inserted in the center comes out clean.
Cool down on a rack completely before adding any frosting.
You can use one batch of my vegan frosting recipe for an easy cupcake frosting to pipe on top. Or, for a light spreadable frosting, use my coconut cream frosting recipe.

Equipment

Nutrition