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Vegan Zucchini Muffins, zucchini muffins, vegan dessert, muffins, zucchini, dessert, plant based dessert, plant based, vegan, vegetarian, whole food plant based, gluten free, recipe, wfpb, healthy, healthy vegan, oil free, no refined sugar, no oil, refined sugar free, dairy free, sweets, healthy recipe, vegan meal

Vegan Zucchini Muffins

  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 12 minutes
  • Cook Time: 26 minutes
  • Total Time: 38 minutes
  • Yield: 15 Muffins 1x
  • Category: Dessert


Perfectly tender with just the right amount of cinnamony goodness, these Vegan Zucchini Muffins are summer-loving in every bite.  Healthy and utterly delicious, you can be assured that these beauties are packed with flavor! Fresh zucchini, tender oats, crunchy walnuts, and sweet raisins create a yummy treat that is sure to please.  A fabulous Whole Food Plant Based recipe, vegan, oil free, refined sugar free, gluten free, no processed ingredients.


  • 1 ½ cups zucchini, grated
  • 1 Tablespoon cinnamon
  • 1 teaspoon sea salt
  • 1 teaspoon baking powder
  • 1 cup almond flour
  • ½ cup brown rice flour
  • 1 cup rolled oats
  • ½ cup unsweetened almond butter
  • ½ cup unsweetened applesauce
  • ½ cup + 2 Tablespoon organic maple syrup
  • 1 Tablespoon vanilla
  • 2/3 cup raisins (optional)
  • 1 cup chopped walnuts (optional)


  1. Preheat the oven to 350 F. Place the oven racks towards the middle, avoiding the lower oven rack placement.
  2. Line 2 muffin baking sheets with 15 muffin paper liners. Set aside.
  3. Place all the ingredients except the raisins and walnuts into a large mixing bowl. Stir until well combined, then add the raisins and walnuts. Stir again to combine.
  4. Fill the muffin baking sheets (with paper liners) almost to the top of the muffin liner sides. The batter will rise slightly so do not overfill.
  5. Place the muffin baking sheets into a preheated 350 F oven and bake for 26 to 28 minutes or until a toothpick comes out clean. It is OK if there are a few crumbs on the toothpick, but it should not be gooey. Note, if both muffin sheets do not fit onto one center oven rack, then rotate the muffin sheets from bottom to top racks and vice-versa half-way through.
  6. Once out of the oven, allow to cool for 5 minutes, then transfer the muffins from the muffin baking sheet to a wire rack to cool for 10 minutes. Allowing the muffins to rest for 10 minutes allows them to firm up in texture.


*Grating Zucchini: If using large zucchinis, cut the zucchini into fourths lengthwise and remove the whitish pith and seeds before grating.  This will create a better muffin batter. When grating, use a medium grate, not fine grate. Leave the zucchini skins on.  If the zucchini is extra watery, place the grated zucchini in a clean dish towel and wring out the water.

*Serving: Makes 15 muffins

*Storage: Use within one week, no refrigeration is required.  Freezes well.