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These vegan zucchini muffins are the best healthy muffins to enjoy all summer long. They’re fluffy, moist, and made with just 11 wholesome ingredients. Meal prep them this week for a quick and easy breakfast or snack.

overhead image of chocolate chip zucchini muffins on cooling rack

This vegan zucchini muffin recipe is inspired by my (Jasmine) mom’s “hidden veggie” muffin recipe. She used to always try and sneak veggies into her recipes when I was a kid and her “hidden veggie” muffins were one of my favorites!

My mom’s recipe wasn’t vegan, but with a few simple tweaks, this healthy muffin recipe yields equally delicious muffins. Plus, they’re vegan, gluten-free, oil-free, nut-free, and even refined-sugar free. What’s not to love?!

overhead image of muffin ingredients on wooden board

Ingredients You’ll Need + Substitutions

  • Oat flour: In order to make these vegan muffins also gluten-free, we opted for oat flour. If you are gluten-intolerant or baking for someone with celiac, use gluten-free certified oats. You can purchase pre-made oat flour, or make it at home by blending rolled oats in a high-speed blender until a flour consistency.
  • Coconut sugar: We opted for coconut sugar because we wanted to make the base of these zucchini muffins free of refined sugars. If preferred, you can swap the coconut sugar for light brown sugar.
  • Baking powder + baking soda: These muffins are leavened with a mixture of baking powder and baking soda. These ingredients help make these muffins, tall, light, and fluffy!
  • Vegan Chocolate chips: Chocolate chips are optional, but you can’t go wrong with chocolate zucchini muffins! We prefer to use mini dark chocolate chips because they distribute more evenly throughout the batter, but you can always use regular-sized chips, chocolate chunks, or even a chopped vegan chocolate bar.
  • Flax egg: A simple mix of ground flaxseed and water makes the perfect, healthy egg replacer in vegan baking! If desired, you can also use an equal amount of chia seeds in place of the flax seeds and form a chia egg.
  • Zucchini: Fresh zucchini is key here! It adds the perfect amount of moisture to the batter and packs a hidden serving of veggies into these muffins.
  • Mashed banana: Ripe banana adds natural sweetness and moisture that helps keep these muffins soft and tender. If you don’t have any mashed banana, try swapping it for equal parts unsweetened applesauce.
  • Apple cider vinegar: Adding a small splash of acidic vinegar helps activate the baking soda and helps puff these muffins up into a beautiful dome shape. No flat, dense muffins here! If you’re out of apple cider vinegar, replace it with equal parts fresh lemon juice.
  • Cinnamon + vanilla: A dash of ground cinnamon and vanilla extract help add warmth, and complex layers to the flavor. If you’re baking these muffins in the fall, try replacing the cinnamon with equal parts pumpkin pie spice.

Equipment Needed

macro image of chocolate chip zucchini muffins in cupcake tin

How to Make Vegan Zucchini Muffins

  1. Make the flax egg. In a small bowl, whisk together the flaxseed meal and water. Set aside for about 15 minutes until thickened.
  2. Mix the wet ingredients. In a medium bowl, whisk together the grated zucchini, mashed banana, apple cider vinegar, flax egg, and vanilla until smooth.
  3. Add the dry ingredients. Next, add in the gluten-free oat flour, coconut sugar, baking powder, cinnamon, baking soda, and salt. Mix until just combined, making sure no dry flour patches remain.
  4. Fold in the chocolate chips. Add in the 1/2 cup of mini chocolate chips and fold to combine. The muffin batter will be very thick.
  5. Fill the muffin cups. Using a 1/4 cup cooking scoop, scoop and drop batter evenly into the cupcake pan (this recipe makes 9 muffins). Once filled, tap the pan down to remove any air bubbles and to even out the batter. Top with the remaining 1/4 cup of mini chocolate chips.
  6. Bake. Bake the zucchini muffins for 25-30 minutes, or until a toothpick inserted in the center of the muffin comes out clean with just a few moist bits.
  7. Cool and enjoy. Allow the vegan zucchini muffins to cool directly in the pan on top of a cooling rack until room temperature, then enjoy!

Serving Suggestions 

We typically like to keep it simple and enjoy these vegan zucchini muffins plain as a healthy breakfast, afternoon snack, or even dessert! If desired, you can also enjoy with nut butter, vegan butter, vegan cinnamon butter, or chia jam.

These muffins also make a perfect pair for a cup of Cold Brew, a Vegan Dalgona Matcha Latte, or a cold glass of Almond Milk.

If you’re looking for more breakfast ideas, checkout our favorite vegan breakfast recipes. And if you love these muffins, you’ll LOVE our Vegan Date-Sweetened Banana Bread.

Storage Instructions

These vegan zucchini muffins will keep for up to 3 days when stored in an airtight container at room temperature. Alternatively, these muffins can be stored in the refrigerator for up to 1 week or in the freezer for up to 3 months.

To freeze, place them in a single layer in a freezer safe bag and store. If you are planning on freezing these muffins for the full three months, consider wrapping each muffin in plastic wrap or reusable wrap. This will help prevent any freezer burn on the muffins and help them retain their texture and flavor.

Once frozen, these vegan zucchini muffins will reheat best in a toaster oven.

stacked chocolate chip zucchini muffins with a bite taken out of top one

Recipe FAQs

When making zucchini muffins, do you peel the zucchini before shredding it?

Peeling the zucchini ahead of time is not necessary. The skin on zucchini is so thin it will blend right in. Plus, the skin contains a majority of the anti-oxidants and nutrition, so keeping it on has the best health benefits.

Do I need to ring out the excess water in the grated zucchini?

Nope! We wanted to create a vegan zucchini muffin recipe that would be as easy as possible and allow you to skip this step. Simply shred the zucchini using a box grater or food processor with the shred attachment and place the shredded zucchini right into the bowl with the other wet ingredients. No additional steps are required! The extra liquid in the zucchini helps keep these muffins moist.

Can I use a different gluten-free flour?

We wouldn’t advise it, unfortunately. Oat flour is very specific and absorbs more liquid than most flours. Swapping it with another gluten-free flour, such as a gluten-free all-purpose flour or almond flour, would require alterations to every other ingredient measurement.

More Vegan Zucchini Recipes You May Enjoy:

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

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stacked chocolate chip zucchini muffins with a bite taken out of top one

Vegan Zucchini Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Sweet Simple Vegan
  • Total Time: 45 minutes
  • Yield: 9 muffins
  • Diet: Gluten Free


These vegan zucchini muffins are the best healthy muffins to enjoy all summer long. They’re fluffy, moist, and made with just 11 wholesome ingredients. Meal prep them this week for a quick and easy breakfast or snack.


Dry Ingredients 

  • 1 1/2 cups gluten free oat flour (180g)
  • 1/2 cup coconut sugar
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup mini vegan chocolate chips, divided

Wet Ingredients

  • 1 tablespoon flaxseed meal
  • 2 tablespoons water
  • 1 1/2 cups grated zucchini
  • 3/4 cup mashed banana
  • 1 teaspoon apple cider vinegar or lemon juice 
  • 1 teaspoon vanilla extract


  1. In a small bowl, prepare the flax egg by mixing together 1 tablespoon flaxseed meal with 3 tablespoons of water. Set aside to thicken, about 15 minutes. 
  2. Preheat the oven to 350°F. 
  3. In a 12 cup cupcake pan, line or grease 9 slots and set aside.
  4. In a medium bowl, whisk together all of the wet ingredients including the flax egg until smooth. Add in all of the dry ingredients except for the chocolate chips and whisk until just incorporated, making sure no flour patches remain.
  5. Fold in 1/2 cup of mini chocolate chips. This mixture will be very thick but don’t worry! That’s how it’s supposed to be. 
  6. Using a 1/4 cup cookie scoop, scoop and drop batter evenly into the cupcake pan. Once filled, tap the pan down to remove any air bubbles and to even out the batter. Top with the remaining 1/4 cup of chocolate chips.
  7. Bake for 25-30 minutes, or until a toothpick comes out clean with just a few moist bits.
  8. Allow the cupcakes to cool in the pan, placed on a cooking rack for about 30 minutes to cool. Remove them from the pan and enjoy!
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast, Dessert, Snack
  • Method: Oven
  • Cuisine: Vegan

Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

Meet The Bloggers

hey there! we’re jasmine & chris.

Hi, we’re Jasmine and Chris! We share fresh and fun recipes to show you that vegan cooking is easy, approachable and delicious. When we’re not blogging, you will probably find us enjoying live music, tending to our backyard garden or playing with our dogs Berry and Louie

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  1. These are the best muffins. My parents who are not vegan even love them. I swapped out the chocolate chips in a batch and put in blueberries for my dad and he says these are the best muffins he has ever had. We love watching you 2.

  2. I have a question! Can you freeze these? I’m looking to meal prep my kids (2 under the age of 5) healthy breakfast and lunch because I love the convenience of frozen food but hate how unhealthy they are. Thanks!

    1. Hey Jessica,

      Yes, you can absolutely freeze these! We recommend storing them in a single layer in a freezer-safe bag. When ready to eat, you can let them defrost or reheat them in a toaster oven.

  3. Just made these and they are just delicious!! Excellent recipe! Aside from omitting the chocolate chips, I followed the recipe as is. Thank you and much love from Haiti ????????