Vegan Yumminess

  • All Recipes
    • Breakfast
    • Entrees
    • Salads
    • Sandwiches
    • Sides
    • Soups
    • Desserts
    • Pasta
    • Breads
    • Snacks
    • Beverages
    • Gluten-free
  • Meals
    • Breakfast
    • Lunch
    • Supper
    • Snacks
  • My Thoughts
  • About Me
    • Contact
    • Privacy & Disclosure

Vegan Lemon Zucchini Muffins

September 24, 2017 by Lindsay 6 Comments

302 shares
  • Share
  • Tweet
Jump to Recipe Print Recipe

I’m back again! A LOT has happened since we last chatted–and seeing that it’s been nearly a year since my last post (whoops), this is to be expected. I’ve worked part-time in health care, bought a house, given birth to a third little girl (Baby G) 2 weeks ago, and a bunch of other stuff that seems irrelevant now. But yeah, I’m on maternity leave, hungry as a wolf, and ready to whip together some recipes for you.

In other news, fall is upon us, folks, and you neeeeeeed to use up all those garden zucchini sitting on your counter before they rot away. Out here in the country, we joke that the only time you need to lock your front door is during zucchini season to avoid finding piles of zucchini dumped on your kitchen counter by well-meaning neighbors. In this case, my parents are those good souls who are basically swimming in garden-fresh zucchini, and they graciously delivered several big zucchini to my door this week.

And what do you do with piles of beautiful garden-fresh zucchini when you’ve already eaten zucchini bread (and zucchini patties, zucchini pasta, zoodles, etc., ad nauseam) ’til you’re blue in the face???

You make lemon zucchini muffins, obvs!

Think sweet, tangy, crusty little pastries with a little zucchini for texture. Drizzle a little lemony glaze on the muffin top with some lemon zest, and you will be happy forever…err, at least for the 5 seconds that it takes you to devour a muffin.

And, if you can’t eat the whole tray, or you just have really good self-control, there are a host of ways you can get rid of vegan lemon zucchini muffins.

  • Take a tray of muffins to work and share with your coworkers to become everyone’s favorite person for a day. Bonus points if your coworkers can’t believe your muffins are vegan. (Spoiler alert: They won’t believe the muffins are vegan.)
  • Feed them to your toddlers and relish the joy of knowing that you’re sneaking vegetables into their diets.
  • Feed them to your spouse or significant other as part of a breakfast in bed.
  • Hand out samples after church.

You get the idea.

So, basically, just bake yourself some lemon zucchini muffins. You won’t regret it, I promise. And, if anyone is looking for me, I’ll be holed up in my kitchen nibbling on inhaling muffins and dreaming about all the ways I can eat zucchini.

Print Recipe
4.80 from 5 votes

Lemon Zucchini Muffins

Sweet and tangy vegan lemon zucchini muffins for your every breakfast/brunch/snack need.
Prep Time15 minutes mins
Cook Time26 minutes mins
Course: bread, Breakfast, Breakfast/Dessert
Cuisine: American
Servings: 12 muffins
Calories: 194kcal
Author: Lindsay Reynolds

Ingredients

  • 2 cups all purpose flour
  • 2/3 cup cane juice crystals (or granulated sugar)
  • 2 tablespoons cornstarch
  • 1.5 tablespoons aluminum-free baking powder
  • 1/2 teaspoon salt
  • 1.5 cups shredded zucchini
  • 1/4 cup canola oil or oil of your choice
  • 1/4 cup coconut milk from a can
  • 6 tablespoons almond milk
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 1 teaspoon vanilla extract
  • 1/2 cup confectioner’s sugar for glaze
  • 1 tablespoon lemon juice for glaze

Instructions

  • Preheat oven to 350 degrees F.
  • In a mixing bowl, stir together flour, cane juice crystals, cornstarch, baking powder, and salt.
  • Add remaining muffin ingredients–zucchini, oil, coconut milk, lemon zest, lemon juice, and vanilla–to dry ingredients and stir together.
  • Scoop muffin batter into prepared/lined muffin tin, dividing batter equally between 12 muffins.
  • 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.
  • 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.

Notes

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.

Nutrition

Calories: 194kcal | Carbohydrates: 34g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 110mg | Potassium: 228mg | Sugar: 16g | Vitamin A: 30IU | Vitamin C: 3.2mg | Calcium: 80mg | Iron: 1.3mg
Tried this recipe?Mention @VeganYumminess or tag #VeganYumminess!

Filed Under: All, Breads, Breakfast, Desserts, Recipes Tagged With: breakfast, coconut, delicious, easy, lemon, muffin, recipe, Vegan, zucchini

« Strawberry Oat Crumble Bars and the Oh She Glows Every Day Cookbook Giveaway {Closed}
Vegan Tofu Egg Salad Sandwiches »

Comments

  1. CharlesandMargaret Stark says

    October 5, 2017 at 4:28 pm

    Those look great!! So good to see you back :)

    Reply
    • Lindsay says

      October 26, 2017 at 8:25 pm

      Thank you! Its good to be back. :)

      Reply
  2. Jaime Naylor says

    June 7, 2019 at 5:18 pm

    I’ve never heard of cane juice crystals. Any input as to where I can buy them? This sounds amazing and the perfect thing to send into school!

    Reply
  3. Jaime Naylor says

    June 7, 2019 at 5:18 pm

    I have never heard of cane juice crystals. Any input on where I can find them?

    Reply
  4. ABily says

    September 17, 2019 at 10:52 am

    4 stars
    I would add less sugar, beside that they were delicious:)

    Reply
  5. Molly says

    August 12, 2022 at 9:21 am

    These were fantastic!!! Cool tip: you can sub the plant milk with 50-50 yogurt-water, worked a treat for me :D

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  • Facebook
  • Instagram
  • Pinterest
  • YouTube

Hi and welcome to Vegan Yumminess! I'm Lindsay, and I love vegan food. If you're looking for fabulous vegan recipes where taste reigns supreme, you've come to the right place. Have a look around, and make yourself at home. Want to know more?

Subscribe to Vegan Yumminess



Fall Favorites

Vegan Oatmeal Cookies

vegan oatmeal cookies stacked on white plate with nondairy milk and white marble background

The Best Vegan Stuffing

vegan stuffing in white and gray baking dish garnished with rosemary

Perfect Vegan Sweet Potato Casserole

vegan sweet potato casserole on white plate with white wooden background

Vegan Apple Oatmeal Cookies

zig-zag iced vegan apple oatmeal cookies on wire rack with marble background

Amazing Vegan Caramel Popcorn

vegan caramel popcorn in white bowl with sheet pan in the background

The BEST Vegan Green Bean Casserole

vegan green bean casserole topped with crispy fried onions in a cast iron skillet

Copyright ©2020 · VeganYumminess.com · Privacy Policy

302 shares