Dairy-Free Vegan Zucchini Muffins

Vegan zucchini muffins
Photography by Paula Thomas / Getty Images
  • 40 mins
  • Prep: 10 mins,
  • Cook: 30 mins
  • Yield: 20-24 muffins
Ratings (18)

These delightful vegan muffins are simple to prepare, delicious, and so wonderful during the summer months when zucchini is in season. The oatmeal crumble topping is definitely optional, but definitely worth the extra few seconds it takes to prepare; the topping adds a lovely flair to the muffins and takes them from everyday home baking to something a little more special.

Feel free to add nuts and dried fruits of your choice to the batter to dress your muffins up a bit. I've found pine nuts, walnuts, almonds, and dried cherries to be lovely extra touches to these moist, summery muffins.

What You'll Need

  • For the Oatmeal Crumble Topping:
  • 1/2 cup packed brown sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup quick-cooking oats
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup dairy-free soy margarine, softened
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 2 teaspoon ground cinnamon
  • 2 cups white sugar
  • 3/4 cups vegetable oil or canola oil
  • 1/4 cup soy milk or other dairy-free milk substitute
  • 2 teaspoon vanilla extract
  • 3 1/2 cups grated zucchini

How to Make It

  1. Preheat the oven to 350 F. Lightly grease two 12-cup muffin tins with dairy-free soy margarine or oil. Set aside.
  2. Prepare the crumble topping. In a small bowl, combine the sugar, flour, oats, and cinnamon until well mixed. Using your fingers or a pastry cutter, cut in the dairy-free soy margarine until the mixture resembles large crumbs. Set aside.
  3. Prepare the muffin batter. In a large mixing bowl, combine the flour, salt, baking soda, baking powder, and ground cinnamon until well mixed. Set aside. In another mixing bowl whisk together the sugar, oil, soy milk, and vanilla extract for a minute or two or until the mixture is syrupy and comes together. (It will still separate slightly.) Add the wet ingredients to the dry, along with half of the grated zucchini. Mix until well combined, then fold in the remaining grate zucchini.
  1. Portion the batter into the prepared muffins tins, filling each cup about 3/4 of the way full. Sprinkle a tablespoon or so onto the top-centers of each of the muffins. Bake for 25-30 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffins emerges clean. Allow muffins to cool completely on a wire cooling rack.

Recipe Variations:

  • Substitute one cup of the white sugar with brown sugar
  • Substitute 3/4 cup of the flour with whole wheat flour
  • Substitute 1/2 cup of the grated zucchini with applesauce
  • Add dairy-free chocolate chips, nuts, or dried fruits of your choice to the batter at the end of step 3

***This recipe is suitable for dairy-free, egg-free, and vegan diets, but as with any recipe intended for persons with allergies or dietary restrictions, make sure to read all nutritional labels carefully to make sure that there are no hidden dairy-derived ingredients (or other allergens, if these apply to you).