Healthy Zucchini Muffins Vegan Easy

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.)

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. Sign up for our email updates to get tips and ideas sent to your inbox.

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. 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.

I’d love to hear your feedback on this recipe if you try it, so please comment below to share!