With an easy method (no squeezing zucchini required!) and super moist results, these healthy Zucchini Muffins are a yummy breakfast or snack (that you’ll enjoy, too!). They happen to be vegan, and they store well for days.
We almost always have a batch of toddler muffins in the rotation since they make such easy meal and snack components. My kids love these vegan Zucchini Muffins. My favorite part about them is that you don’t have to grate the zucchini and squeeze it dry like you usually do for zucchini bread usually. The method is much easier than you might expect!
These healthy muffins for kids are made without eggs and dairy—so they’re vegan—which makes them great if you are out of eggs or milk or if your kids have food allergies. They’re one of our favorite muffin recipes, especially since they’re super moist and don’t need any special ingredients. And, of course, they taste delicious.
These are perfect for summer when there is a load of zucchini at farmer’s markets and in gardens, or any other time of year when you pick some up at the store.
(You may also like my Banana Zucchini Muffins and my Zucchini Cake.)
Table of Contents
Your toddler won’t eat? Help is here!
Sign up for our email updates to get tips and ideas sent to your inbox.
Ingredients You Need
Here’s a look at the ingredients in this healthy zucchini muffin recipe so you know what you’ll need to have on hand.
- Zucchini: I use classic green zucchini in this recipe. You could also use yellow summer squash if that’s what you have.
- Rolled oats: We add rolled oatmeal to the recipe to add fiber and whole grains to the mix for added nutrition.
- Cinnamon and vanilla: Cinnamon and vanilla extract add pleasant flavor in the mix with the rest of the ingredients in this muffin recipe.
- Baking powder and baking soda: A mix of these two leavenings ensures the muffins bake up tender and moist and all the way through.
- Applesauce: I use unsweetened applesauce to add flavor and natural sweetness to the base of this recipe. You can use homemade applesauce or store bought. If you don’t have applesauce, you can use an equal amount of mashed very ripe banana.
- Neutral oil: Avocado oil, melted coconut oil, vegetable oil, or melted unsalted butter can all be used in this recipe.
- Maple syrup: A little maple syrup adds a hint of sweetness in conjunction with the applesauce. You can also use honey for kids over age 1 and regular sugar if you prefer.
- Whole wheat flour: I use whole wheat flour in this recipe since it’s great at absorbing liquids and there is a lot of moisture in the mix from using the whole zucchini.
- Chocolate chips, optional to top the muffins.
Step-by-Step Instructions
The process for making these healthy zucchini muffins is really easy and the batter comes together in the food processor, so you don’t have to grate the zucchini. Scroll down to the bottom of the post for the full recipe.
- Add the zucchini to the food processor. Process to grind well.
- Add the rest of the ingredients except the flour and chocolate chips, if using.
- Pulse in the flour and chocolate chips. Divide among a mini muffin pan greased with nonstick cooking spray or greased silicone baking liners.
- Bake until just golden brown around the edges and a cake tester or toothpick inserted into the center comes out clean.
TIP: The moisture in the zucchini is part of what makes these muffins have such a great final texture, so no need to squeeze it out like in most other zucchini muffins recipes!
Chocolate-Zucchini Muffins
You can add chocolate chips to these muffins if you’d like. I usually do half of the batch with them and half without so I have some that are less sweetened for my youngest and some with chocolate to entice my oldest kiddo to eat them.
(My Chocolate Chip Zucchini Muffins are yummy, too!)
Baby Muffins
These can be a wonderful recipe to share with a baby or 1-year-old. I’d recommend dicing the muffins up and serving slightly warm to ensure they are easy to chew.
TIP: Find my ABC Baby Muffins recipe, which is also a great option for little ones.
How to Store
Store any leftovers in the fridge in an airtight container for up to 3 days or in the freezer for up to 3 months. Warm slightly if desired before serving. Or serve at room temperature. You can also freeze leftover zucchini, in chunks or grated zucchini, for future recipes.
Best Tips for Success
- To make these gluten-free: Use cup-for-cup gluten-free flour blend in place of the whole wheat flour and certified gluten-free rolled oats.
- Dice these to serve to babies or 1-year-olds to ensure they are easy to chew.
- Serve plain, topped with butter or nut/seed butter, jam, or a little applesauce.
- Use honey instead of maple syrup if you prefer.
- Add chocolate chips, golden raisins, chopped walnuts (or other chopped nuts), or dried cranberries as desired.
Related Recipes
I’d love to hear your feedback on this recipe if you try it, so please comment below to share!
Healthy Zucchini Muffins (Vegan)
Ingredients
- 2 cups roughly chopped zucchini
- ½ cup rolled oats
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsweetened applesauce
- ¼ cup melted coconut oil (or avocado oil, vegetable oil, or melted butter)
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 1½ cups whole wheat flour
- ½ cup mini chocolate chips (optional)
Instructions
- Preheat the oven to 375 degrees F and grease a 24-cup mini muffin tin.
- Add the zucchini to the bowl of a food processor and process until well grated, about 30 seconds.
- Add the rest of the ingredients, except the flour and chocolate chips, and process for about 30 seconds.
- Add the flour and chocolate chips, if using, and pulse to just combine. (The batter will be thick.)
- Divide batter among the prepared muffin tin, using a heaping tablespoon batter per muffin cup, and bake for 12-14 minutes or until a cake tester inserted into the center comes out clean.
- Remove from oven and let cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely. Serve warm or store for later.
Notes
- Store any leftovers in the fridge in an airtight container for up to 3 days or in the freezer for up to 3 months. Warm slightly, if desired, before serving.
- To make these gluten-free: Use cup-for-cup gluten-free flour blend in place of the whole wheat flour and certified gluten-free rolled oats.
- Dice these to serve to babies or 1-year-olds to ensure they are easy to chew.
- Serve plain, topped with butter or nut/seed butter, jam, or a little applesauce.
- Use honey instead of maple syrup if you prefer.
Nutrition
This recipe was first published May 2018.
My one and three year old loved these! ❤️
So great! Easy, moist and delicious! And it saved me from using those precious and expensive eggs. My toddlers loved them. I didn’t have enough zucchini so I used fresh spinach to round out the 2 cups of veg. It made exactly 24 mini muffins for me. I will definitely make this again.
Made way more than 24 mini muffins. I didn’t have any more mini muffin tins, so I made six regular sized muffins. They had to bake about an extra 7-8 minutes.
Have made these more than once, followed the recipe and subbed gluten free flour. The whole family agrees – delicious! I LOVE that I can use the Vitamix to make these, so much easier than other zucchini muffin recipes. Thank you!
SO GOOD!! Perfect recipe! My husband may eat them all before my toddler does!
These were absolutely delicious and such a hit with my kids and husband!
I used coconut oil, and used my Vitamix to blend all the ingredients and fold in the flour and chocolate chips (no food processor). Highly recommend and will make these again.
Could I possibly use leftover raw zuccini noodles for this? (Pre-packaged)
I guess you probably could. I would think they’d work similarly.
These are SO GOOD and so easy! We did everything in the blender, from grating the zucchini to mixing everything together. The flavor is spot on and they baked up so fluffy and moist! We honestly can’t stop eating them. Thank you for your genius muffin recipes!
I had all the problems other people have mentioned. They were super undercooked after 20 minutes, they didn’t brown until about 35 min and didn’t rise at all. I was careful not to overmix them and they still came out dense. It was just a complete fail. Not sure what could’ve went wrong since some people seem to have liked them 🤷♀️
If they didn’t rise and they didn’t cook through, it sounds like the baking soda wasn’t active. I am sorry you had that experience.
Can I still use maple syrup if making these for a 10 month old?? Can you leave out the maple syrup?
You can do either option. I’d try to make sure you use an applesauce with nice flavor if you leave it out to ensure they taste good.
I make these almost every week my kids love them so much! Thank you!
Just mqkibg these qnd they looked bequtiful at 20 minutes but were still a bit wet they have been in now longer and have had to cover them with foil. They are looking a little flatter now. Praying thzy come out good.
I haven’t had this issue so I am not sure why it happened but I am sorry that you experienced it.
I used avocado oil instead of canola and they turned out great but the taste was definitely different. Could I have used coconut oil instead? I think that would have been a better choice.
Yes, you can use coconut oil, just melt it first and let it cool a bit
Love this easy recipe! My kids love it too and I love the healthy ingredients. I didn’t have applesauce so I threw in a mashed banana instead and it worked out fine! I also used less maple syrup and less chocolate chips (we are used to non-sweet things) and they were still yummy with just a touch of sweetness. Highly recommend. Especially since I don’t have to squeeze the zucchini!!
These are super yummy! I made the regular size though and they turned out really flat…not much rise. Do you think too much zucchini? Or maybe blended too much once I added the flour?
I’m not sure—I’ve only made them as minis. It’s possible that the density of the batter is harder to rise when they’re full size. I hope they still taste good though!