Zucchini Muffins

Zucchini muffins are so tender and moist — what an awesome way to eat veggies!

I’ll use just about any excuse to bake, so when the baking involves veggies I feel fully justified. Everyone loves zucchini bread, so make enough to share. Shhhh, they won’t even realize that this extra healthy recipe doesn’t include dairy or refined sugar!

Zucchini Muffins
A Recipe by Diana Keuilian
Prep time
Cook time
Total time

  • 1 cup unsweetened rice milk
  • 3 Tablespoons flax meal
  • 1 teaspoon apple cider vinegar
  • 2½ cups whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ⅓ cup canola oil
  • ½ cup coconut palm sugar
  • 1 teaspoon vanilla extract
  • 2 or 3 zucchinis, grated (easiest way is to throw them through the food processor with grater blade)

  1. Preheat oven to 350 degrees, prepare your muffin tins by lightly greasing or use liners.
  2. Mix the milk and flax meal in a small bowl, mix vigorously and then add the vinegar. Set aside for it to curdle.
  3. In a large bowl combine the flour, baking powder, baking soda, salt and spices. Make a well in the center of the dry ingredients and add the milk mixture, oil, coconut palm sugar and vanilla. Mix and then fold in zucchini.
  4. Fill each muffin tin ⅔ full. Bake for 26 minutes.
  5. Cool for at least 20 minutes before removing from tin.


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