Lemon Zucchini Muffins
Prep time
Cook time
Total time
Sweet and tangy vegan lemon zucchini muffins for your every breakfast/brunch/snack need.
Serves: 12 muffins
  • 2 cups all purpose flour
  • ⅔ cup granulated cane juice crystals
  • 2 Tbs cornstarch
  • 1.5 Tbs aluminum-free baking powder
  • ½ tsp salt
  • 1.5 cups shredded zucchini
  • ¼ cup canola oil (or oil of your choice)
  • ¼ cup coconut milk (from a can)
  • 6 Tbs almond milk
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 1 tsp vanilla extract
  • ½ cup confectioner's sugar (for glaze)
  • 1 Tbs lemon juice (for glaze)
  1. Preheat oven to 350 degrees F.
  2. In a mixing bowl, stir together flour, cane juice crystals, cornstarch, baking powder, and salt.
  3. Add remaining muffin ingredients--zucchini, oil, coconut milk, lemon zest, lemon juice, and vanilla--to dry ingredients and stir together.
  4. Scoop muffin batter into prepared/lined muffin tin, dividing batter equally between 12 muffins.
  5. Bake at 350 degrees F for about 26 minutes, or until muffins are slightly golden brown at the edges, and a toothpick comes out clean.
  6. Allow muffins to cool for 10 minutes before removing from muffin tin. Mix confectioner's sugar and 1 Tbs lemon juice in a small bowl, and drizzle over muffins, if desired.
1. If you want your muffins a little fuller/taller, divide batter between 10 or 11 muffins instead of the full 12.
2. Use less sugar, if desired, for a healthier and lighter muffin option.
Recipe by Vegan Yumminess at http://veganyumminess.com/vegan-lemon-zucchini-muffins/