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Vegan Zucchini Bread Muffins

  • Author: Food with Feeling
  • Total Time: 30 minutes
  • Yield: 6 muffins 1x


  • 1 cup of flour (I used all purpose flour)
  • 1/2 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • pinch of salt
  • 1/2 teaspoon of cinnamon
  • 5 tablespoons of brown sugar
  • 1/2 cup of almond milk
  • 3 tablespoons of nut butter- I used peanut butter this time but have also made these with almond butter
  • 1 teaspoon of vanilla extract
  • 1 medium banana, mashed
  • 1/2 cup of grated zucchini


  1. Pre-heat oven to 350 degrees F. Grease a 6 cup muffin tin.
  2. Place your zucchini in a kitchen towel or paper towels and ring out as much of the moisture as you can. Set aside.
  3. Sift together the flour, baking soda, baking powder, salt, and cinnamon.
  4. Stir in the milk, nut butter, brown sugar, vanilla extract, and mashed banana. Stir until well combined.
  5. Gently fold in the zucchini.
  6. Evenly spoon the mixture into the 6 muffin cups.
  7. Bake in oven for 20-25 minutes or until golden brown.
  8. Let cool slightly and ENJOY!!
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: american

Keywords: baking, vegan, muffins, breakfast