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Vegan Zucchini Muffins

These gluten-free zucchini muffins are so easy to make and super delicious! Use a simple vegan egg replacement for the fluffiest vegan muffins.
Course Breakfast, Snack
Cuisine Gluten-free, Vegan
Keyword gluten-free zucchini bread, vegan breakfast, vegan zucchini muffins
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 12 muffins
Calories 306kcal
Author Cindy Gordon | Vegetarian Mamma


  • Muffin pan
  • Grater
  • Whisk
  • 2 mixing bowls
  • Sieve
  • Wire cooling rack



  • Preheat oven to 375 degrees F (190 degrees C). Line a muffin pan with 12 muffin papers.
  • Whisk together flour, xanthan gum, baking soda, baking powder, cinnamon, nutmeg, and salt in a large mixing bowl.
  • In another mixing bowl, whisk together sugar, oil, milk, apple cider vinegar, flax egg, and vanilla extract.
  • Sieve the flour mixture into the wet ingredients. Fold together until just combined.
  • Fold zucchini and chocolate chips into the batter.
  • Transfer batter to muffin papers. Fill each about ¾ full.
  • Bake zucchini muffins 18 to 22 minutes, or until a wooden skewer in the center of the muffins comes out clean.
  • Leave muffins in the pan for about 10 minutes before transferring to wire rack to cool.



Calories: 306kcal | Carbohydrates: 43g | Protein: 4g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 147mg | Potassium: 104mg | Fiber: 4g | Sugar: 25g | Vitamin A: 52IU | Vitamin C: 3mg | Calcium: 72mg | Iron: 2mg