Tender vegan zucchini muffins (or quick bread) make a great snack, and a welcome change-of-pace from sandwiches for school lunches. Though you can make and enjoy them any time of year, they’re great to make in late summer, when zucchini are overflowing from gardens.
This recipe makes use of one of my favorite baking tricks — applesauce. Not only does this reduce the need for sugar, but also replaces most of the fat usually added to baked goods. Yet even without much added fat (in this case, a small amount of safflower oil) the result is a tender crumb.
Though my preference for this recipe is for making muffins, it also makes great quick zucchini bread in a loaf pan. Use whatever kind of baking flour you have on hand — light spelt, einkorn, unbleached white, whole wheat pastry flour, or a combination.
Raisins and walnuts add plenty of flavor and texture to this good-for-you treat. If you add the optional chocolate chips, these muffins (or quick bread) go straight to luscious dessert level. Photos above by Hannah Kaminsky, BittersweetBlog.com
Vegan Zucchini Muffins (or Quick Bread)
These tender vegan zucchini muffins make a great snack, and a welcome change-of-pace from sandwiches for school lunches.
- 2 cups light spelt, einkorn, unbleached white, whole wheat pastry flour, or a combination
- 1 l/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 cup natural granulated sugar
- 1 cup applesauce
- 2 tablespoons safflower or other neutral oil
- 1/3 cup plain or vanilla plant-based milk, or as needed
- 1 cup firmly packed grated zucchini
- 3/4 cup raisins
- 1/3 cup finely chopped walnuts, optional
- 1/2 cup vegan chocolate chips or mini-chips, optional
- Preheat the oven to 350º F.
- Combine the first 5 (dry) ingredients in a mixing bowl and stir together.
- Make a well in the center of the dry ingredients and pour in the applesauce, oil, and enough plant-based milk to make a smooth, slightly stiff batter. Stir until completely mixed.
- Stir in the zucchini, raisins, and optional walnuts and/or chocolate chips.
- Divide the batter among 12 foil- or paper-lined muffin tins, or pour into a lightly oiled 9- x 5- x 3-inch nonstick loaf pan.
- Bake for 20 to 25 minutes for muffins, or 40 to 45 minutes for quick bread, or until a knife inserted into the center of a muffin or the loaf tests clean (other than chocolate if using).
- For muffins, transfer them to a plate or rack when cool enough to handle, and serve warm or at room temperature. For bread, carefully remove it from the pan once it has cooled to just warm, then place on a rack or platter. Allow it to cool to room temperature before slicing.
If you like these easy vegan muffins, you might also enjoy …
Vegan Cranberry-Orange Muffins
Here are lots more easy vegan desserts & sweets.
WHAT DO YOU SUGGEST FOR A GLUTEN FREE OPTION? I WAS THINKING EITHER USE BOB’S RED MILL 1 TO 1 GLUTEN FREE BLEND OR MAYBE OAT FLOUR.
Genie, I would go with Bob’s Red Mill. It works very well. And as you may know, oat flour isn’t always 100% GF. I hope you enjoy the recipe!
You can get gf oat flour from Bob’s Red Mill. They have a dedicated gluten free facility (I saw it on their tour, through windows).
Bob’s Red Mill has gluten free oat flour.
Thank you, good to know!