Zucchini Muffins

zucchini muffins feature

Summer time here in the USA means bushels full of zucchini in every supermarket and farm stand.

Back in my younger years when my family was closer together, several of my aunts, uncles and cousins had vegetable gardens of their own; so we would often get baskets of zucchinis delivered to our door weekly!

This kept my mom and I busy for days and we would then return those baskets filled with zucchini breads and muffins and the process would repeat!

I always loved my mom’s zucchini muffins.  Lightly toasted with a slathering of cream cheese! Yumm!

Now that I have switched to a vegan lifestyle, I have adapted this recipe to omit the eggs and I am using flax eggs as a replacement.

Flax eggs are ground flax seeds steeped in alternative milk or water to thicken. 2 Tablespoon flax + 3 tablespoons water (or almond milk) = 1 egg
For those wanting to use real eggs- omit the flax and almond milk from the recipe below, add 2 eggs and proceed as normal

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These muffins light & delicious, they are so super moist and slightly healthier than the traditional egg recipe with that addition of ground flax seeds.


Zucchini Muffins
Prep time
Cook time
Total time
*Note I used almond oil but you can use any oil of your choice
You may use a greased standard sized loaf pan if you prefer Zucchini Bread instead of muffins. Bake time will be closer to 35 minutes
Shred zucchinis with their skin, no need to peel
Serves: 9 standard muffins
  • All Purpose Flour 1 cup (130g)
  • Baking Soda 1 teaspoon (5g)
  • Baking Powder ½ teaspoon (2.5g)
  • Salt ½ teaspoon (3g)
  • Ground Cinnamon ¾ teaspoon (2.5g)
  • Almond Oil ½ cup (110g) (120ml)
  • Granulated Sugar ¾ cup (150g)
  • Flax Seeds ground fine 4 Tablespoons (28g)
  • Almond Milk 6 tablespoons (90ml)
  • Vanilla Extract 2 teaspoons
  • Chopped Pecans ¾ cup (85g)
  • Shredded Zucchini 1¼ cup (225g) (approx. 1 medium zucchini)
  1. Preheat oven to 350°f (177°c)
  2. In a small bowl combine the ground flax seeds with the almond milk. Let stand for about 5 minutes to thicken.
  3. Shred the zucchini and fine chop the pecans.
  4. In a large mixing bowl combine the sugar, vanilla extract, oil and salt together, whisking vigorously to smooth.
  5. Add the flax "eggs" (or real eggs if you are using eggs) to the sugar mixture and whisk smooth.
  6. Add the shredded zucchini and chopped pecans.
  7. Sift the flour, cinnamon, baking soda and baking powder directly into the zucchini batter, stir with a wooden spoon or rubber spatula until everything is uniform.
  8. Distribute batter evenly to make 9 standard sized muffins
  9. Bake for approximately 28 - 35 minutes or Until They Are Done
Store Zucchini muffins (or bread) in an airtight container for up to 4 days at room temperature.

For longer storage, cool completely then wrap in plastic wrap, freeze for up to 2 months





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  1. Made a double portion, also used 1/3 of honey and 2/3 of sugar and half white, half wholewheat flour, baked in a bundt pan and it came out perfect size with the double quantities used. (Did have to bake it for an hour though) Couldn’t see cinnamon anywhere in the instruction but still added it with the sifted flour, all in all came out tasty and healthy feeling.

  2. Hi, Chef! I know you’re extremely busy and I hate to bother you, but I need to know if I can substitute whole wheat flour in your zucchini muffin recipe for the AP? Thanks!

    1. yes you can but now all of it- all whole wheat will make the muffins very dry, dense and just not good. You can add a little less than half of the total amount of flour in whole wheat

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