Easy Zucchini Muffins Without Eggs

You can make them in less than 30 minutes and enjoy them for breakfast or as a snack.

Ingredients & Substitution

How to make zucchini muffins

Tips

More muffins recipes

More zucchini recipes

Ours is a fool-proof quick muffin recipe that you can even turn into a loaf of deliciously moist zucchini bread. Let’s see how to make them!

Zucchini

You can use any zucchini; there is no need to peel them, squeeze them, drain them, or remove their seeds (unless you have massive zucchini with hard seeds). You just need to grate them with the large holes of a box grater.

Flour

You can use all-purpose flour or a mix of all-purpose and whole-wheat flour, 50% each.For gluten-free zucchini muffins, we recommend using a 1 to 1 gluten-free flour substitute.

Sugar

We use brown sugar, but any other granulated sugar would do, including white sugar, coconut sugar, and palm sugar.We have not tried replacing the sugar with maple syrup or honey. Let us know in the comments below if you try.

Oil

We use olive oil. Substitute avocado oil or another neutral vegetable oil like sunflower oil or canola oil for olive oil. You can also use melted butter, coconut oil, or vegan butter.If you are on an oil-free diet, replace the oil with applesauce (or unsweetened applesauce) in the same amount.

Milk

Any milk works. We think almond milk is best. We also like soy milk, oat milk, and rice milk.

Spices and Aromas

We use cinnamon and vanilla extract. Other spices that go well in zucchini muffins are grated nutmeg, grated orange zest, ginger, and cardamom.

Baking powder and baking soda

To help the muffins rise and get light and airy. If you don’t have baking soda, double the baking powder amount.

Salt

A pinch of salt helps bring out the taste of the other ingredients. We prefer sea salt.

Add-ins

We add dark chocolate chips and chopped walnuts to our zucchini muffins.Suitable substitutes are a chopped-up dark chocolate bar, pecans, hazelnuts, raisins, and dried cranberries. Tip: if you don’t have paper liners, use parchment paper. To do that, cut twelve 5-inch (13 cm) squares of parchment paper, and fit them into the muffin tin. You can add oil to the muffin pan to keep the parchment paper in place. To a large bowl, add milk, oil, sugar, and vanilla extract. Mix to combine. Grate the zucchini with the large holes of a box grater and stir them into the wet ingredients. Tip: there is no need to peel, squeeze, or drain the zucchini. Add flour, cinnamon, salt, baking powder, and baking soda and stir until combined without over-mixing. You should get a dense, thick batter, almost like a loose dough. Add dark chocolate chips and chopped walnuts and fold them into the batter. Fill in the muffin tins and bake at 350°F or 180°C for 20 minutes on the middle rack of the oven. To ensure the zucchini muffins are fully cooked, poke them in the center with a toothpick. If the toothpick comes out dry, the zucchini muffins are ready. If not, keep baking in increments of 2 minutes. Put them on a wire rack, and let them cool down completely at room temperature. The day after, they are even more delicious.

Storage

Make ahead: zucchini muffins are an excellent recipe to make ahead because they store well for days, and their flavor improves the day after they are baked.ò Room temperature: store zucchini muffins in a plastic bag or airtight container for about three days. Refrigerator: to extend storage time, you can store them in the fridge, well-wrapped or in an airtight container, for up to 4 – 5 days. Reheat: if you don’t like cold muffins, you can warm them in the microwave for a few seconds. Freezer: put them in a zip-lock bag and freeze them for up to 3 months. Thaw overnight in the refrigerator. Warm up in the microwave if desired.

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[adthrive-in-post-video-player video-id=”0mSNwyJ5″ upload-date=”2023-07-22T05:45:24.000Z” name=”Zucchini Muffins” description=”Zucchini muffins have a soft and moist texture, are easy to make, and strike the perfect balance between indulgent and wholesome.