Moist Vegan Zucchini Muffins with Cinnamon

Vegan Zucchini Muffins are moist, flavorful, and simple to prepare—ideal for a healthy breakfast, snack, or grab-and-go option. I make these muffins with unsweetened applesauce as part of weekly meal prep so we always have something quick and nourishing on busy mornings and afternoons.

It’s zucchini season—hooray! I adapted my popular vegan zucchini bread into these individual muffins, keeping everything intentionally simple. Unlike other recipes that require squeezing moisture from the shredded zucchini (often producing dry muffins and extra cleanup), this version embraces the zucchini’s natural moisture. Simply shred and mix for consistently tender results.

Chocolate Chip Zucchini Muffins

These muffins are studded with mini vegan chocolate chips for gooey, melty bites throughout. If you prefer a deeper chocolate flavor, try a double chocolate version made with almond butter, but these chocolate chip zucchini muffins are perfectly sweet and satisfying as written.

If sweet zucchini treats aren’t your thing, there are plenty of savory zucchini recipes to try, such as zucchini pizza bites, stuffed zucchini boats, or corn and zucchini fritters—great ways to use up summer squash and switch up the flavors.

Healthy Ingredients:

• Fresh zucchini: One large or two smaller zucchini yield about 2 to 2½ cups shredded zucchini. If substituting yellow summer squash, pick the long, thin variety to avoid large seeds.
• Flour: Use your preferred all-purpose or whole-grain flour. A 1-to-1 gluten-free all-purpose flour works well if you need gluten-free muffins. Whole wheat or a blend with spelt also produces great results.
• Banana: A ripe mashed banana adds natural sweetness, moisture, potassium, and fiber while reducing the need for added sweetener.
• Unsweetened applesauce: A key binder and natural sweetener in vegan baking that interacts with leavening to help muffins rise.
• Ground flaxseed: Acts as the egg replacement. Ground chia seeds are a fine substitute if you prefer.
• Pure maple syrup: Or use honey or date syrup if not strictly vegan. Between the banana and applesauce, you only need a small amount of additional sweetener.
• Walnuts: Optional, for texture and healthy omega-3 fats; replace with another nut or seed if desired.
• Vegan chocolate chips: Mini dark chips are ideal because they distribute evenly and add a rich chocolate hit without excess sugar.
• The full ingredient list with exact amounts is in the recipe card below.

Why you’ll love this recipe:

• Quick: Muffins bake faster than a full zucchini loaf, making them a convenient option when time is tight.
• Easy: No need to squeeze drained zucchini—ground flaxseed binds the extra moisture and produces a tender, fluffy muffin with minimal fuss.
• Healthy: Sweetened naturally with banana and applesauce and lightly with maple syrup, these muffins are oil-free and free of refined sugar when you follow the recipe.
• Vegan: These are eggless and dairy-free and still rise and get fluffy without complicated substitutions.
• Gluten-free option: Use a 1-to-1 gluten-free flour blend for equally tasty gluten-free muffins.

How to make Zucchini Muffins:

Preheat the oven to 350°F and line a muffin pan with parchment liners.

Mash one ripe banana in a medium bowl. Next, shred the zucchini; you can use a food processor for speed or a box grater. You’ll need about 2 to 2½ cups shredded zucchini.

Combine shredded zucchini, mashed banana, applesauce, maple syrup (or honey), and vanilla in the bowl and mix until combined. In a separate large bowl, whisk together the flour, ground flaxseed, cinnamon, baking powder, baking soda, and sea salt to remove any clumps and ensure even distribution.

Pour the wet ingredients into the dry ingredients and fold together gently until no dry flour remains at the bottom of the bowl. Fold in any add-ins—chopped walnuts and mini dark chocolate chips are my favorites. Blueberries also make a delightful variation.

The batter will be thick. Use a cookie scoop or two spoons to fill the lined muffin cups, about three-quarters full. Bake for about 27 minutes at 350°F, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan until you can handle them, then transfer to a wire rack to finish cooling.

Allow muffins to cool completely before removing liners for the cleanest presentation. Warm muffins are delicious, but fully cooled muffins release more easily from the paper liners.

Debra’s Pro Tips

• Let muffins cool completely before peeling the liners for the cleanest look and easiest removal.
• Mini chocolate chips give better distribution so every bite has a touch of chocolate.
• Smaller yellow summer squash work as a zucchini substitute—avoid large round varieties with many seeds.
• Fill muffin cups about three-quarters full for consistent baking; if one pan yields 11 muffins instead of 12, the larger muffins will still be delicious.
• These muffins rise beautifully with gluten-free 1-to-1 flour or with whole grain blends—choose what works for your diet.

More Healthy Muffin Recipes you will love

• Jam Filled Oatmeal Muffins — naturally vegan and easily made gluten-free.

If you make this recipe, please consider leaving a review and sharing your photos on Instagram by tagging the author so others can see how yours turned out.

📖 Recipe

Vegan Zucchini Muffins

Author: Debra Klein

Sweetened with applesauce and banana, these vegan zucchini muffins are easy to make and perfect for breakfast, snack time, or tea.

Prep Time 8 mins

Cook Time 27 mins

Total Time 35 mins

Course Breakfast

Cuisine American

Servings 12 muffins

Calories 203 kcal

Equipment

• Food processor or box grater
• Large mixing bowl
• Whisk or spoon
• Muffin pan and parchment liners

Ingredients

• 1 large zucchini*
• ½ cup unsweetened applesauce
• ½ cup maple syrup or honey
• 1 ripe banana, mashed
• 1 teaspoon vanilla extract
• 2 cups whole grain or all-purpose flour*
• ⅓ cup ground flaxseed
• 2 teaspoons cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ¼ teaspoon sea salt
• ½ cup chopped walnuts (optional)
• ¼ cup mini dark chocolate chips

Instructions

• Preheat oven to 350°F. Line a muffin pan with parchment liners.
• Shred zucchini; there is no need to peel it, but wash it well. One large or two medium zucchini will yield about 2–2½ cups shredded.
• Mash the banana until smooth.
• In a medium bowl, combine shredded zucchini, mashed banana, applesauce, maple syrup, and vanilla.
• In a large bowl, whisk together flour, ground flaxseed, cinnamon, baking powder, baking soda, and salt to break up clumps.
• Pour wet ingredients into the dry ingredients and mix until just combined. Make sure no dry flour remains at the bottom of the bowl.
• Gently fold in walnuts and chocolate chips, if using.
• Use a cookie scoop or spoons to portion batter into muffin cups about ¾ full. You should get approximately 12 muffins; if you end up with 11, the larger muffins are still fine.
• Bake for 27 minutes or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan until they can be handled, then transfer to a wire rack to cool completely.

Notes

ZUCCHINI: You’ll need about 2–2½ cups shredded zucchini. One large or two medium zucchini will usually provide the right amount.

FLOUR: Use any all-purpose or whole-grain flour that works for you. For gluten-free muffins, a 1-to-1 gluten-free baking flour is a reliable choice.

If you remove the paper liner while the muffin is still hot it may stick; cooled muffins release more easily and come out cleanly.

Nutrition

Serving: 1 muffin
Calories: 203 kcal
Carbohydrates: 32 g
Protein: 4 g
Fat: 6 g
Fiber: 3 g
Sugar: 13 g

Note

Nutrition values are estimates and will vary depending on specific ingredients and brands used. For the most accurate information, calculate nutrition using the exact ingredients you choose.