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July 8, 2019

Vegan Zucchini Muffins with Lemon

Dairy Free Vegan Vegetarian Breakfast + Brunch Muffins + Breads Snacks Bake
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The key to these healthy Vegan Zucchini Muffins is the lemon juice and zest! Such a bright, flavorful addition.

These muffins are 100% whole wheat and stuffed with veggies — but you’d never know it. Make them immediately. You won’t be sorry!

vegan zucchini muffins

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Healthy Vegan Zucchini Muffins

These muffins are one of my absolute favorites. They’re bright and flavorful, and make a great portable breakfast or snack.

I love the walnuts in them, too! They add such a nice nutty crunch to the muffins, and sneak some healthy fats in there too.

Between the fiber from whole wheat flour, zucchini, and applesauce, and the healthy fat from walnuts, these muffins keep you fuller than your average muffin. So they’re perfect to curb that afternoon energy slump!

whole wheat lemon zucchini muffins

Lemon Zucchini Muffin Ingredients

Here’s what you’ll need to make this recipe. The cool thing about it is, you can swap out the zucchini for carrots or squash if you want to try something different! Use what you have on hand.

Dry ingredients:

  • whole wheat pastry flour (or half white, half regular whole wheat flour)
  • sugar
  • chopped walnuts
  • cinnamon
  • nutmeg
  • baking powder
  • baking soda
  • salt

Wet ingredients:

  • unsweetened applesauce
  • shredded zucchini or squash (carrots would work, too!)
  • non-dairy milk (or dairy if preferred)
  • lemon juice
  • lemon zest

vegan whole wheat lemon zucchini muffins ingredients

How to Make Zucchini Muffins

These muffins couldn’t be easier to make! Start by preheating your oven to 350.

Combine all the dry ingredients in one bowl. Separately, mix together all the wet ingredients. Combine the wet bowl into the dry bowl, and mix until the batter is uniform. (Don’t over-mix, though).

how to make vegan whole wheat lemon zucchini muffins

Spoon the batter into a non-stick or sprayed muffin pan. (You can also use muffin cups to keep the muffins from sticking to your pan.) Sprinkle with some uncooked oats and chopped walnuts to make them look extra pretty when they come out. 🙂

Bake for about 25 minutes. Near the end, use a fork or toothpick to check if they’re done. (It should come out clean). Let the muffins cool on a wire rack, then enjoy!

vegan whole wheat lemon zucchini muffins recipe

Feel free to also add extra lemon zest on top, too!

vegan whole wheat lemon zucchini muffins

I love how moist and tasty these turn out. Especially perfect for summer!

Zucchini’s peak season is  from June to late August, so that’s when it’ll be the ripest and most fresh. But you can usually find it year-round, too.

vegan whole wheat lemon zucchini muffins

You’ll find the full vegan zucchini muffins recipe at the bottom of this post.

What’s your favorite way to eat zucchini? Let me know in the comments!

If you like this recipe, check out some of my other favorite muffin recipes!

  • Whole Wheat Carrot Cake Muffins (vegan)
  • Banana Spelt Muffins
  • Healthy Pumpkin Muffins (or Bread)
  • Peach Muffins (dairy free, gluten free)
  • Whole Wheat Peanut Butter & Jelly Muffins (vegan)
  • Sweet Potato Cranberry Coconut Muffins
  • Spiced Butternut Squash Muffins

Zesty Lemon Zucchini Muffins (Whole Wheat)

Zesty Lemon Zucchini Muffins (Whole Wheat)
May 15, 2019

The key to these Zesty Lemon Zucchini Muffins is the lemon juice and zest! Such a bright, flavorful addition. These muffins are 100% whole wheat and stuffed with veggies — but you’d never know it. Make them immediately. You won’t be sorry.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Yield
makes 12 muffins
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Ingredients:

Dry:

  • 1 & 1/2 C whole wheat pastry flour (or half white, half regular whole wheat flour)
  • 1/2 C sugar
  • 1/2 C chopped walnuts (optional)
  • 2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt

Wet:

  • 1 C unsweetened applesauce
  • 1 C shredded zucchini or squash (carrots would work, too!)
  • 1/4 C dairy or non-dairy milk
  • 2 Tbsp. lemon juice
  • 2 tsp. lemon zest

Instructions:

  1. Preheat oven to 350.
  2. In two separate bowls, mix dry, then wet, and then combine, adding wet to dry and stirring gently until the mixture is uniform-ish. Spoon the mixture into a non-stick or sprayed muffin pan and sprinkle with oats & walnuts to make them look pretty when they come out. 🙂
  3. Bake about 25 minutes — fork check near end to make sure they are done. Enjoy!

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

- anne
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you might also like:

Vegan Strawberry Scones Recipe

Vegan Carrot Cake Muffins Recipe

healthy pumpkin muffins recipe

Healthy Pumpkin Muffins (or Bread)

No Bake Blueberry Custard Pie (vegan + gluten free)

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3 comments
  • Bernadette Morrissey May 4, 2020 · 2:07PM:
    Delicious!!! Love the added lemon flavour!!!
    Reply
    • Anne
      May 4, 2020 · 2:10PM:
      Yay, so glad they were a hit! Thanks for letting me know :)
      Reply
  • Cruelty-Free Cait
    August 23, 2020 · 8:12PM:
    o0o0o0o0o0o Lemon AND Nutmeg and Cimmanomnomnom...AND WALNUTS IN THE MIX w/ OATS ON TOP?!?!? That's it. Im sold. Its happening. *so excited!* (Plus they look so healthy GORGEOUS!)
    Reply
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anne mauney fannetastic food
Hi, I’m Anne! I'm a Washington D.C. based Registered Dietitian, mother, runner, and lover of travel, adventure, and the great outdoors. I've been blogging since 2009, sharing a mix of lifestyle content, recipes, and fitness tips. Come for the recipes – stay for the fun!
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anne mauney

I’m Anne, a Registered Dietitian and mother. I've been blogging since 2009 and love showing others that eating nutritious foods and staying active can actually be fun rather than overwhelming!

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