Vegan Zucchini Muffin Recipe
Soft, spiced zucchini muffins topped with a streusel so buttery-tasting you will forget it is olive oil at all. Your zucchini finally peaked, and for realsies, so did your breakfast baking game.
Servings: 18 Servings
Calories: 308kcal
Cost: $6.50
Equipment
- Muffin pan
- Cupcake wrappers
Ingredients
Dry Ingredients:
- 3 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 cup brown sugar or coconut sugar
- 1 teaspoon cinnamon
- 1 ½ teaspoon cardamom
- 1 teaspoon nutmeg
- ½ teaspoon salt
Wet Ingredients:
- 3 cups zucchini grated
- ¼ cup
orange juice
- ¾ cup unsweetened plant-based milk
- ⅔ cup unsweetened vegan yogurt
- 1 teaspoon vanilla extract
- ¼ cup canola oil sunflower oil, or other neutral oil
Optional (but suggested) Mix-Ins:
- 1 cup walnuts chopped
- 1 cup vegan chocolate chips
Olive Oil Streusel:
- ⅔ cup all-purpose flour
- 2 tablespoons sugar
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon orange zest
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Line 18 muffin molds (1 ½ standard muffin pans) with paper liners or lightly grease the cups. In a large bowl, whisk together the flour, baking powder, baking soda, brown sugar, cinnamon, cardamom, nutmeg, and salt.
- In a separate bowl, whisk together the grated zucchini, orange juice, plant-based milk, yogurt, vanilla extract, and neutral oil.
- Pour the wet ingredients into the dry ingredients and stir just until no dry flour remains. Do not overmix.
- Fold in the walnuts and chocolate chips, if using.
- Divide the batter evenly among the 18 muffin cups, filling each nearly to the top.
- In a small bowl, combine the flour, sugar, orange zest, and salt. Add the olive oil and mix with a fork until the mixture forms coarse, crumbly pieces. Set aside.
- Sprinkle the olive oil streusel evenly over the muffins, gently pressing it into the batter so it stays in place during baking.
- Bake for 24-26 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool further.
Notes
🤝 No Need for Super-Glue
Barely press the streusel down so it sticks once the heat hits.
🦷 Check For Doneness
You want a couple of damp crumbs on the toothpick. A totally clean one means you overbaked them a smidge.
Nutrition
Calories: 308kcal | Carbohydrates: 43g | Protein: 5g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Sodium: 185mg | Potassium: 150mg | Fiber: 2g | Sugar: 19g | Vitamin A: 71IU | Vitamin C: 7mg | Calcium: 89mg | Iron: 2mg