❤️ You’ll Love This Eggless Zucchini Muffins
Egg-free (Vegan): These zucchini muffins are made without eggs. Plus, they can be made vegan by replacing melted butter with oil. So easy to make, involve kids and make it a fun process. Make ahead: wap in plastic wrap individually and freeze. This makes a great breakfast for a busy morning or a great snack for kids. Slightly on the healthier side: These eggless zucchini muffins are made with a mixture of whole wheat flour and all purpose flour. You can keep them plain or add some mix-ins like chocolate chips, nuts, etc.
Zucchini is the star here but muffins don’t taste like zucchini at all. Zucchini adds moisture to the muffins but doesn’t add a whole lot of flavor as they are mild in taste. Along with a sweet taste, it has a spice flavor from ground cinnamon and nutmeg. These egg-free zucchini muffins are soft, fluffy and super moist with a perfect bread-like texture.
🧾 Ingredient Notes
Whole wheat flour: I have used 100% whole grain whole wheat flour that is available in American grocery stores. But in the past, I have tried with Indian chapati atta and it works fine. Ground cinnamon: I use ready store-bought cinnamon powder which is the ground form of Ceylon cinnamon sticks. It is perfect for desserts and sweet stuff. A Note to my Indian friends: NO, you cannot use the powder of Indian cinnamon stick. It has more oil content and a different taste compared to the former one. It is good for curries, pulao, and biryanis, not good for sweets. Nutmeg: I always prefer to buy the whole nutmeg and grate it freshly using micro-plane zester as needed. Freshly grated nutmeg gives a nice aroma and flavor. Applesauce: is used to replace the eggs. Always use “unsweetened” applesauce. Homemade or store-bought, doesn’t matter. Oil: Always use flavorless oil like corn, canola, vegetable, safflower oil, etc. Melted butter: Here unsalted butter is melted in the microwave.
👩🍳 How To Make Eggless Zucchini Muffins?
Prep:
Grate the zucchini and keep it aside. See the Tips section below for more details. Line a 12-cup muffin pan using cupcake liners and keep it ready. Preheat the oven to 375°F or 190°C for at least 10 minutes.
- Take dry ingredients (all purpose flour, whole wheat flour, baking powder, baking soda, salt, ground cinnamon and nutmeg in a bowl.
- Whisk until everything is well combined.
- In another large bowl, take oil and melted butter. Add both sugars (white sugar and light brown sugar).
- Start beating while breaking the lumps of brown sugar and beat until sugar is almost dissolved.
- Add applesauce and vanilla extract.
- Again beat it until mixed.
- Now add the dry flour mixture.
- Mix until just combined. It should be like a thick paste kind of batter.
- Add grated zucchini.
- Fold the zucchini into the batter. Do not overmix the batter.
- Divide the batter into the prepared muffin pan.
- Bake in preheated oven for 20-22 minutes or until the toothpick inserted in the center comes out clean.
- Let the muffins cool down in the pan itself for 5 minutes. Then transfer them to a cooling rack and let them cool down.
🥒 Zucchini Grating Tips:
No need to peel the zucchini. No need to remove the seeds. Because we are keeping the skin, you will see pretty green shreds running through the muffins. Use a box grater or use the food processor to grate the zucchini. Wash the zucchini well, since we are keeping the skin make sure to get rid of all the dirt. Pat dry, cut off the ends and then grate. No need to squeeze out the water from the zucchini. Just grate, measure by lightly packing into a measuring cup and use. You can use frozen grated zucchini. Defrost, discard the water collected at the bottom of the bowl, just use grated portion only, no liquid.
🧁 Storage Instructions
At room temperature, muffins stay good for 2-3 days. Store them in a single layer in an airtight container. If you want to stack them then keep a layer of parchment paper before stacking. In the refrigerator, muffins stay good for 1 week. Same as above store in an airtight container. In the freezer, muffins stay good for up to 3 months. To freeze eggless zucchini muffins, wrap individual muffins using plastic wrap (remove the muffin liner before wrapping) and freeze them into a freeze-safe ziplock bag. Re-heat in the microwave for 15-20 seconds before serving.
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