With an easy method (no squeezing zucchini required!) and super moist results, these healthy Zucchini Muffins are a yummy breakfast or snack (that you’ll enjoy, too!). They happen to be vegan, and they store well for days.

vegan zucchini muffins on yellow plate.

Healthy Zucchini Muffins

We almost always have a batch of muffins in the rotation since they make such easy meal and snack components. My kids love these vegan Zucchini Muffins. My favorite part about them is that you don’t have to grate the zucchini and squeeze it dry like you usually do for zucchini bread usually. The method is much easier than you might expect!

These healthy muffins are made without eggs and dairy—so they’re vegan—which makes them great if you are out of eggs or milk or if your kids have food allergies. They’re one of our favorite muffin recipes, especially since they’re super moist and don’t need any special ingredients. And, of course, they taste delicious.

These are perfect for summer when there is a load of zucchini at farmer’s markets and in gardens, or any other time of year when you pick some up at the store.

(You may also like my Banana Zucchini Muffins with Blueberries and my Zucchini Cake.)

Your toddler won’t eat? Help is here!

Sign up for our email updates to get tips and ideas sent to your inbox. 

Please enable JavaScript in your browser to complete this form.

Ingredients You Need

Here’s a look at the ingredients in this recipe so you know what you’ll need to have on hand.

ingredients in healthy zucchini muffins.
  • Zucchini: I use classic green zucchini in this recipe. You could also use yellow summer squash if that’s what you have.
  • Rolled oats: We add rolled oatmeal to the recipe to add fiber and whole grains to the mix for added nutrition.
  • Cinnamon and vanilla: Cinnamon and vanilla extract add pleasant flavor in the mix with the rest of the ingredients in this muffin recipe.
  • Baking powder and baking soda: A mix of these two leavenings ensures the muffins bake up tender and moist and all the way through.
  • Applesauce: I use unsweetened applesauce to add flavor and natural sweetness to the base of this recipe. You can use homemade applesauce or store bought. If you don’t have applesauce, you can use an equal amount of mashed very ripe banana.
  • Neutral oil: Avocado oil, melted coconut oil, vegetable oil, or melted unsalted butter can all be used in this recipe.
  • Maple syrup: A little maple syrup adds a hint of sweetness in conjunction with the applesauce. You can also use honey for kids over age 1 and regular sugar if you prefer.
  • Whole wheat flour: I use whole wheat flour in this recipe since it’s great at absorbing liquids and there is a lot of moisture in the mix from using the whole zucchini.
  • Chocolate chips, optional to top the muffins.

Step-by-Step Instructions

The process for making these muffins is really easy and the batter comes together in the food processor, so you don’t have to grate the zucchini. Scroll down to the bottom of the post for the full recipe.

how to make zucchini muffins in grid of images.
  1. Add the zucchini to the food processor. Process to grind well.
  2. Add the rest of the ingredients except the flour and chocolate chips, if using.
  3. Pulse in the flour and chocolate chips. Divide among a mini muffin pan greased with nonstick cooking spray or greased silicone baking liners.
  4. Bake until just golden brown around the edges and a cake tester or toothpick inserted into the center comes out clean.

TIP: The moisture in the zucchini is part of what makes these muffins have such a great final texture, so no need to squeeze it out like in most other zucchini muffins recipes!

Zucchini muffins on cooling rack.

Chocolate-Zucchini Muffins

You can add chocolate chips to these muffins if you’d like. I usually do half of the batch with them and half without so I have some that are less sweetened for my youngest and some with chocolate to entice my oldest kiddo to eat them.

Zucchini muffins cut up with fruit on kids plate.

Baby Muffins

These can be a wonderful recipe to share with a baby or 1-year-old. I’d recommend dicing the muffins up and serving slightly warm to ensure they are easy to chew.

TIP: Find my ABC Baby Muffins recipe, which is also a great option for little ones.

How to Store

Store any leftovers in the fridge in an airtight container for up to 3 days or in the freezer for up to 3 months. Warm slightly if desired before serving. Or serve at room temperature. You can also freeze leftover zucchini, in chunks or grated zucchini, for future recipes.

Best Tips for Success

  • To make these gluten-free: Use cup-for-cup gluten-free flour blend in place of the whole wheat flour and certified gluten-free rolled oats.
  • Dice these to serve to babies or 1-year-olds to ensure they are easy to chew.
  • Serve plain, topped with butter or nut/seed butter, jam, or a little applesauce.
  • Use honey instead of maple syrup if you prefer.
  • Add chocolate chips, golden raisins, chopped walnuts (or other chopped nuts), or dried cranberries as desired.

Related Recipes


I’d love to hear your feedback on this recipe if you try it, so please comment below to share!

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
vegan zucchini muffins on plate.

Healthy Zucchini Muffins (Vegan)

With an easy method (no squeezing the zucchini required!) and super moist results, these healthy Zucchini Muffins are a yummy breakfast or snack (that you'll enjoy too!). They happen to be vegan and they store well for days.
4.98 from 78 votes
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Cuisine American
Course Breakfast
Calories 129kcal
Servings 12 (makes 24 mini muffins)

Ingredients

Instructions

  • Preheat the oven to 375 degrees F and grease a 24-cup mini muffin tin.
  • Add the zucchini to the bowl of a food processor and process until well grated, about 30 seconds.
  • Add the rest of the ingredients, except the flour and chocolate chips, and process for about 30 seconds.
  • Add the flour and chocolate chips, if using, and pulse to just combine. (The batter will be thick.)
  • Divide batter among the prepared muffin tin, using a heaping tablespoon batter per muffin cup, and bake for 12-14 minutes or until a cake tester inserted into the center comes out clean.
  • Remove from oven and let cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely. Serve warm or store for later.

Notes

  • Store any leftovers in the fridge in an airtight container for up to 3 days or in the freezer for up to 3 months. Warm slightly, if desired, before serving.
  • To make these gluten-free: Use cup-for-cup gluten-free flour blend in place of the whole wheat flour and certified gluten-free rolled oats.
  • Dice these to serve to babies or 1-year-olds to ensure they are easy to chew.
  • Serve plain, topped with butter or nut/seed butter, jam, or a little applesauce.
  • Use honey instead of maple syrup if you prefer.

Nutrition

Serving: 2muffins, Calories: 129kcal, Carbohydrates: 20g, Protein: 3g, Fat: 5g, Saturated Fat: 4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 0.4g, Sodium: 132mg, Potassium: 145mg, Fiber: 2g, Sugar: 6g, Vitamin A: 46IU, Vitamin C: 4mg, Calcium: 39mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

This recipe was first published May 2018.

Related Posts

Related Products

Share it with the world

Pin

Filed Under

Leave a comment

Your email address will not be published. Required fields are marked *

How many stars would you give this recipe?




Comments

  1. Hi! I was wondering if you were going to make these without a good processor, how much grated zucchini would you use? Thanks!

    1. I haven’t made them that way but I think it would work—you may need to bake for a few extra minutes and they may be extra moist.

  2. Just picked up 10 zucchini’s from my dads garden yesterday and have a bunch of your recipes saved to get to work on! Would it be okay to use a blender here instead of a food processor? Thanks!

    1. Wow! You can use a blender, though you may need to either use the stick that came with it (if one did) or stop and start a few times. Aim for it to be chopped and sort of look like it’s grated, but not pureed completely. Enjoy!

      1. I just made these and they were a fail for me! Browned on the top but still wet inside. They didn’t rise either, they’re little soggy pucks. Too bad!

      2. Oh no! Is it possible that either your baking soda or baking powder wasn’t fresh? That would be the most likely cause of those issues. I’m sorry it happened regardless.

  3. 5 stars
    These are so good! We all loved them. And so easy to make – loved that there is no grating and squeezing required. Will be making again very good!

  4. Does the moisture from the zucchini need to be removed after shredded in order for this recipe to work?

  5. Hi,
    I’m gonna try this for sure. Planning to make with different veggies as well. This recipe sounds yummy! Thank you for this 🙂 Just a quick check, can I use butter instead of oil and can I skip baking powder and soda? Any other replacement to make it fluffy?

    1. Yes, you can use butter. And on the baking powder and soda, you do need them if you want them to turn out like muffins. Otherwise they will likely not cook through and will be wet and dense.

  6. 5 stars
    My 5 year old was shocked when I told her there was zucchini in her muffins. She loved them and asked for one at every meal. Will definitely make again.

  7. 5 stars
    These were so easy to make and very very good! My family finished an entire batch in a matter of days. These froze and thawed nicely as well. Excited to have a new school lunch snack!

  8. 5 stars
    These were so delicious! My 5 year old said “I’m listening to my body and it’s telling me to eat more muffins” (I think she had at least 4)! We will be making these again!

  9. Could you possibly provide weight measurements for the zucchini and the flour? My muffins just came out really raw and I think it’s because I had too much zucchini and too little flour. Tastes good though.

    1. I am in the process of adding that—it will take a few months but it’s on my to-do list! (It’s possible that the zucchini wasn’t squeezed dry enough?)

      1. I think the problem was I used the label on my flour to convert from cups to weight and maybe that was sifted instead of packed, idk. I tried again, actually did the flour by volume and made sure the batter was thicker, and they came out delicious!

  10. My son (12 months) hates vegetables. I mean seriously I tired hiding it in sorts of ways and he always spits it out. I initially made half the recipe thinking I would have to eat them all. Seriously he loves them so much !!! This is the only vegetable he eats. I’ve never seen him eat anything that fast. I doubling the recipe and freezing them. Thank you so much for this recipe.

  11. Is there a substitute for the oil. I don’t really like using that much oil in the recipe? Also, if refrigerated why are they only good 3 days?

    1. I haven’t tried them any other way but it’s possible using some applesauce in place of the oil will work. They are fine longer in the fridge, but they get a little firmer than I like after that…

  12. 5 stars
    I have made a lot of Amy’s muffins but these are our favorite! Soooo good. I plan to make these again and double the recipe to have some in the freezer for East snacking!