Veganske zucchini-muffins

Disse Veganske zucchini-muffins with the most delicious, moist cinnamon crumb filled with crunchy pecans and chocolate chips. Bonus, this egg-free zucchini muffin recipe is also refined sugar-free with gluten-free options and perfect to celebrate the zucchini season with healthy, tasty muffins!

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Veganske zucchini-muffins

An easy, moist vegan Zucchini Muffin Recipe with chocolate chips.

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Prep Tid: 15 minutter min

Cook Tid: 30 minutter min

Total tid: 45 minutter min

Rett: Frokost

Opprinnelse: amerikansk

porsjoner: 12 muffins

Kalorier: 237.1 kcal

Forfatter: Carine Claudepierre

KokemodusForhindre at skjermen din blir mørk

1x2x3x

Ingredienser

US Customary - Metric

• ▢ 1 cup Strimlet zucchini - excess water removed
• ▢ ¾ cup Mandel-melk - eller hvilken som helst plantebasert melk
• ▢ 1 teskje Sitronsaft
• ▢ 1 ½ cup All-purpose mel - (merknad 1)
• ▢ ½ cup Uraffinert rørsukker
• ▢ ¼ cup Lysebrunt sukker - eller kokossukker
• ▢ ½ teskje Natron
• ▢ ½ teskje Baking Powder
• ▢ ½ teskje Salt
• ▢ 1 teskje Kanel
• ▢ ¼ teskje Muskat
• ▢ ½ cup Olivenolje med mild smak - eller hvilken som helst vegetabilsk olje
• ▢ 2 ts Vaniljeekstrakt
• ▢ ½ cup Hakkede pekannøtter - or chocolate chips or half of each

Instruksjoner

• Forvarm ovnen til 180 °C. Kle et muffinsbrett med 12 hull med papir. Sett til side.
• Trim zucchini, keep the skin on, and shred on the smaller grating attachment of your hand grater. Place the shredded zucchini in a clean kitchen towel, wrap and squeeze out their juice. Measure 1 cup of shredded + drained zucchini. Set aside in a bowl
• I en liten bolle, visp sitronsaft og mandelmelk. Sett til side.
• In another large mixing bowl, combine flour, sugar, brown sugar, salt, baking soda, baking powder, cinnamon, and nutmeg.
• Make a well in the center of the flour and add olive oil, vanilla extract, and almond milk mixture.
• Combine, scraping down the sides to bring all the ingredients together, forming a smooth batter.
• Stir in grated zucchini and chopped nuts until well distributed into the batter.
• Fordel røren jevnt i de 12 muffinshullene.
• Bake on the center rack of your oven for 20-25 minutes or until they are golden brown and a pick inserted in the center comes out clean.
• Avkjøl helt på en rist før du har på frosting.
• Du kan bruke én porsjon av min vegansk frosting oppskrift for en enkel cupcake-frosting å sprøyte over. Eller, for en lett smørbar frosting, bruk min oppskrift på kokoskremfrosting.

Merknader

Merknader 1For en glutenfri versjon, bruk min glutenfri konverteringsguide.

Ovnsmodus: Jeg bruker varmluftsmodus. Hvis du må bruke vanlig modus, anbefaler jeg å øke temperaturen med 15 °C. Steketiden bør være den samme, men det kan ta noen minutter lenger.

Utstyr

Miksebolle

Målekopper og skjeer

12-hulls muffinsform

Muffinsformer

Kjølerist

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Ernæring

Visning: 1muffin | Kalorier: 237.1kcal | karbohydrater: 30.6g | Protein: 2.3g | Fett: 12.7g | Mettet fett: 1.6g | Flerumettet fett: 2.1g | Enumettet fett: 8.5g | Natrium: 184.4mg | kalium: 79.7mg | Fiber: 1.1g | Sukker: 17.8g | A-vitamin: 23.8IU | Vitamin C: 2.1mg | Kalsium: 45.3mg | Stryke: 1mg | Magnesium: 11.9mg | Fosfor: 37.7mg | Sink: 0.4mg

Ingredienser og erstatninger

No need for flax eggs or ground flaxseeds here, only basic pantry plant-based ingredients that we all have at home for a quick muffin fix!

• Strimlet zucchini – With their excess moisture removed.
• Mandel-melk at room temperature or any dairy-free milk you love, like soy milk or coconut milk.
• Sitronsaft eller eplecidereddik.
• All-purpose mel – or spelt flour or white whole wheat flour for extra fiber. For a gluten-free version, use my glutenfri konverteringsguide.
• Uraffinert rørsukker – or sugar.
• Kokosnøtt sukker or light brown sugar.
• Natron og Baking Powder – For a fluffy texture
• Kanel og Muskat – for smakens skyld.
• Lett olivenolje or canola oil, or melted coconut oil.
• Vaniljeekstrakt – for smakens skyld
• pekannøtter – Or walnuts.
• Veganske mørke sjokoladebiter

How To Make Vegan Zucchini Muffins

This is the easiest vegan zucchini muffin recipe you will ever make!

1. Making your own vegan buttermilk is easy, and it adds the best texture to muffins. To make it, whisk almond milk and lemon juice in a mixing bowl.
2. Set it aside for 5 to 10 minutes or until the dairy-free milk slightly curdles.
3. Next, trim the zucchini ends and keep the zucchini skin on. Zucchini nutrients are stored in their skin, so it’s better to keep the zucchini peel to add vitamins, fibers, and minerals to your vegan muffins.
4. Then, grate the zucchini using the smaller attachment of your box grater or food processor.
5. Place the grated zucchini into a clean kitchen towel or cheesecloth. Gather the corner, twist, and squeeze as hard as you can to extract the excess juice from the vegetable.
6. Discard the zucchini juice and keep the shredded, drained zucchini aside in a bowl.
7. In another bowl, stir flour, cinnamon, nutmeg, salt, baking powder, and baking soda. Set aside.
8. In a large bowl, add the prepared buttermilk, coconut sugar, and unrefined cane sugar, and whisk to combine.
9. Stir the dry ingredients into the liquid ingredients in two addition to prevent lumps.
10. Finally, stir in chopped pecan and vegan dark chocolate chips.
11. Transfer the vegan zucchini muffin batter into a 12-hole muffin tin filled with paper cases. Fill each case up to 3/4 of their level.
12. Preheat the oven to 350°F (180°C). Line a 12-hole muffin pan with paper cases.
13. Slightly oil the case with oil spray – this makes it easier to peel off the paper from the muffins after they are baked and cooled.
14. Bake the vegan muffins with zucchini in the center rack of the oven at 350°F (180°C) until a pick inserted in the center comes out clean – about 30 minutes.
15. Cool completely on a wire rack before serving.

Smak og tekstur

These muffins have a similar flavor to my popular vegan zucchini bread recipe, but their texture is fluffier and less dense.

It’s a soft, moist, and light vegan muffin recipe perfect for a flavorsome summer breakfast or sweet afternoon snack.

Allergibytter

You can use this recipe using some alternatives to fit any food allergies you may have.

• Gluten-Free – Replace flour with all-purpose gluten-free flour containing added gums. The recipe won’t work with almond flour or coconut flour.
• Nøttefri – Replace the chopped pecans with more chocolate chips or seeds. Hemp seeds, pumpkin seeds, or coconut flakes taste good in these vegan zucchini muffins.
• Sukkerfri – Replace the sugar with erythritol or xylitol.

More Vegan Zucchini Baked Goods

I love to bake with shredded zucchini in summer to use all my garden zucchini. It’s also the best way to add greens to your plate and moisture to baked goods. Below I listed my favorite vegan zucchini recipes for you to try.

Vegansk sjokolade-zucchini-brød

Squash-havregrøtkjeks

Zucchini-gulrotbrød

Veganske zucchini-brownies