Dairy-Free Vegan Zucchini Muffins

Vegan zucchini muffins
Photography by Paula Thomas / Getty Images
Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 20 to 24 servings
Nutritional Guidelines (per serving)
195 Calories
9g Fat
28g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 20 to 24
Amount per serving
Calories 195
% Daily Value*
Total Fat 9g 12%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 204mg 9%
Total Carbohydrate 28g 10%
Dietary Fiber 1g 4%
Protein 1g
Calcium 38mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These delightful vegan muffins are simple to prepare, delicious, and so wonderful during the summer months when zucchini is in season. The oatmeal crumble topping is definitely optional, but worth the extra few seconds it takes to prepare; the topping adds a lovely flair to the muffins and takes them from everyday home baking to something a little more special.


  • For the Oatmeal Crumble Topping:
  • 1/2 cup packed brown sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup quick-cooking oats
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup dairy-free soy margarine (softened)
  • For the Muffins:
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 2 teaspoon ground cinnamon
  • 2 cups white sugar
  • 3/4 cups vegetable oil (or canola oil)
  • 1/4 cup soy milk (or another dairy-free milk substitute)
  • 2 teaspoon vanilla extract
  • 3 1/2 cups grated zucchini

Steps to Make It

Note: while there are multiple steps to this recipe, these muffins are broken down into workable categories to help you better plan for preparation and baking.

Make the Oatmeal Crumble Topping

  1. Gather the ingredients.

  2. Preheat the oven to 350 F. Lightly grease two 12-cup muffin tins with dairy-free soy margarine or oil. Set aside.

  3. In a small bowl, combine the sugar, flour, oats, and cinnamon until well mixed.

  4. Using your fingers or a pastry cutter, cut in the dairy-free soy margarine until the mixture resembles large crumbs. Set aside.

Make the Muffins

  1. Gather the ingredients.

  2. In a large mixing bowl, combine the flour, salt, baking soda, baking powder, and ground cinnamon until well mixed. Set aside.

  3. In another mixing bowl whisk together the sugar, oil, soy milk, and vanilla extract for a minute or two or until the mixture is syrupy and comes together.

  4. Add the wet ingredients to the dry, along with half of the grated zucchini. Mix until well combined, then fold in the remaining grate zucchini.

  5. Portion the batter into the prepared muffins tins, filling each cup about 3/4 of the way full.

  6. Sprinkle a tablespoon or so onto the top-center of each of the muffins.

  7. Bake for 25 to 30 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffin emerges clean.

  8. Allow muffins to cool completely on a wire cooling rack.

Recipe Variation

  • Feel free to add nuts and dried fruits of your choice to the batter to dress your muffins up a bit.