mga ito Vegan na 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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Vegan na Zucchini Muffins
An easy, moist vegan Zucchini Muffin Recipe with chocolate chips.
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Servings: 12 muffins
Mga Calorie: 237.1 kcal
Ingredients
- 1 tasa Ginutay-gutay na Zucchini - excess water removed
- ¾ tasa Almond Milk - o anumang gatas na nakabase sa halaman
- 1 kutsarita Lemon juice
- 1 ½ tasa Flour ng Lahat-Lyong - (tala 1)
- ½ tasa Hindi Pinong Cane Sugar
- ¼ tasa Banayad na Kayumanggi na Asukal - o asukal ng niyog
- ½ kutsarita Baking soda
- ½ kutsarita Paghurno Powder
- ½ kutsarita Asin
- 1 kutsarita kanela
- ¼ kutsarita duguan
- ½ tasa Banayad na Lasa ng Langis ng Oliba - o anumang langis ng gulay
- 2 kutsarita Vanilla Extract
- ½ tasa Tinadtad na Pecans - or chocolate chips or half of each
tagubilin
- Preheat the oven to 350°F (180°C). Line a 12-hole muffin tray with a paper liner. Set aside.
- 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
- Sa isang maliit na mangkok, haluin ang katas ng lemon at gatas ng almendras. Itabi.
- 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.
- Hatiin nang pantay ang batter sa 12 butas ng muffin.
- I-bake sa gitnang rack ng iyong oven sa loob ng 20-25 minuto o hanggang sa maging golden brown ang mga ito at ang tusok na itinusok sa gitna ay lumabas na malinis.
- Palamigin nang lubusan sa isang rack bago maglagay ng anumang frosting.
- Maaari mong gamitin ang isang batch ng aking resipe ng vegan frosting para sa madaling paglalagay ng cupcake frosting sa ibabaw. O, para sa magaan na frosting na maaaring ipahid, gamitin ang aking recipe ng frosting na may gata ng niyog.
Mga Tala
Tandaan 1Para sa bersyong walang gluten, gamitin ang aking gabay sa pagpapalit na walang gluten.
kagamitan
Pagkain
Paglilingkod: 1Muffin | Mga Calorie: 237.1kcal | Carbohydrates: 30.6g | Protina: 2.3g | Taba: 12.7g | Saturated fat: 1.6g | Polyunsaturated Fat: 2.1g | Monounsaturated na taba: 8.5g | Sosa: 184.4mg | Potassium: 79.7mg | Hibla: 1.1g | Asukal: 17.8g | Vitamin A: 23.8IU | Bitamina C: 2.1mg | Calcium: 45.3mg | Iron: 1mg | magnesiyo: 11.9mg | Posporus: 37.7mg | Zinc: 0.4mg
Ingredients at Substitutions
Ibinibigay sa iyo ng talatang ito ang lahat ng aking mga tip sa pagpili ng mga tamang sangkap. Para sa buong recipe na may kasamang mga sukat, mag-scroll papunta sa recipe card sa ibaba ng post!Pumunta sa Buong Resipi
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!
- Ginutay-gutay na Zucchini – With their excess moisture removed.
- Almond Milk at room temperature or any dairy-free milk you love, like soy milk or coconut milk.
- Lemon juice o suka ng apple cider.
- Flour ng Lahat-Lyong – or spelt flour or white whole wheat flour for extra fiber. For a gluten-free version, use my gabay sa pagpapalit na walang gluten.
- Hindi Pinong Cane Sugar – or sugar.
- Asukal ng niyog or light brown sugar.
- Baking soda at Paghurno Powder – For a fluffy texture
- kanela at duguan – para sa lasa.
- Banayad na Langis ng Oliba or canola oil, or melted coconut oil.
- Vanilla Extract – para sa lasa
- mga pecan – Or walnuts.
- Vegan na Maitim na Tsokolate na Chips
How To Make Vegan Zucchini Muffins
This is the easiest vegan zucchini muffin recipe you will ever make!
- 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.
- Set it aside for 5 to 10 minutes or until the dairy-free milk slightly curdles.
- 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.
- Then, grate the zucchini using the smaller attachment of your box grater or food processor.
- 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.
- Discard the zucchini juice and keep the shredded, drained zucchini aside in a bowl.
- In another bowl, stir flour, cinnamon, nutmeg, salt, baking powder, and baking soda. Set aside.
- In a large bowl, add the prepared buttermilk, coconut sugar, and unrefined cane sugar, and whisk to combine.
- Stir the dry ingredients into the liquid ingredients in two addition to prevent lumps.
- Finally, stir in chopped pecan and vegan dark chocolate chips.
- 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.
- Preheat the oven to 350°F (180°C). Line a 12-hole muffin pan with paper cases.
- 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.
- 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.
- Cool completely on a wire rack before serving.
Lasa at Tekstura
These muffins have a similar flavor to my popular resipe ng vegan na tinapay na zucchini, 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.
Mga Pagpapalit ng Allergy
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.
- Walang Nut – Replace the chopped pecans with more chocolate chips or seeds. Hemp seeds, pumpkin seeds, or coconut flakes taste good in these vegan zucchini muffins.
- Walang asukal – 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.
a little confused with the gf conversion, is this in place of ingredients in recipe or added? ie baking soda and vineger. Thanks , absolutely love that I have found you!!
When you sue the gluten-free converter, you remove only 1 ingredient from the original recipe – the all-purpose flour or the self-rising flour. Then, you use all the ingredient the converter gives you, on top of the one listed in the original recipe. The converter will make you add baking soda, vinegar even if the original recipes already have baking powder because gluten-free blend need an extra boost of raising agent to prevent dense, gummy baked goods. I hope it makes sense. Let me know if you try baking something! Carine.
Hi! Can I bake this without any sugar & salt? Making this for my 10mo!
They will probably be softer without sugar, not crispy but it should firm up as well.
Always a treat to have another zucchini recipe – love the spices.
Question: can maple syrup be used instead of either of the other sugars, and if so, how much?
Usually, swapping a crystal sweetener by a liquid sweetener makes the muffin texture gummy. I would recommend coconut sugar as a refined sugar free option that won’t impact texture of the muffins.
Can you make the batter ahead of time and freeze it?
I would bake the muffins and freeze the baked muffins. Making the batter ahead without baking immediately won’t turn out well and it’s not made to freeze.
Excellent vegan recipe. I added chocolate chips like in the picture that popped up. Also substitute pumpkin seeds for the pecans and it really complemented the flavor.
Hi can I use almond flour instead. If so how much would I use?
I haven’t managed to make this recipe work with almond flour, unfortunately.
Really good! I added a crumble topping, moist and delicious!
Hello can I use oat flour or a GF flour? Thank you
I am pretty sure a gluten free all-purpose flour would work better than oat flour. The oat flour will make the texture denser.