Eggless Zucchini Muffins

Published: May 17, 2023 · Last Modified: May 17, 2023 by Kanan Patel / 2 Comments

These eggless zucchini muffins are perfectly spiced, deliciously sweet, incredibly moist and just irresistible that you won’t believe these are made without eggs. They’re a great way to use up all your summer zucchini.

3 eggless zucchini muffins stacked with top muffin is cut into half.

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❤️ You'll Love This Eggless Zucchini Muffins
🧾 Ingredient Notes
👩‍🍳 How To Make Eggless Zucchini Muffins?
🥒 Zucchini Grating Tips:
🧁 Storage Instructions
📋 Recipe Card
⭐ Reviews

❤️ 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.

Taste & Texture:

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.

You can keep them plain or add some mix-ins like chocolate chips, nuts, etc.

🧾 Ingredient Notes

Eggless zucchini muffin ingredients in bowl and spoons with labels.

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.

1) Take dry ingredients (all purpose flour, whole wheat flour, baking powder, baking soda, salt, ground cinnamon and nutmeg in a bowl.

2) Whisk until everything is well combined.

Collage of 2 images showing mixing dry ingredients.

3) In another large bowl, take oil and melted butter. Add both sugars (white sugar and light brown sugar).

4) Start beating while breaking the lumps of brown sugar and beat until sugar is almost dissolved.

5) Add applesauce and vanilla extract.

6) Again beat it until mixed.

Collage of 4 images showing mixing wet ingredients.

7) Now add the dry flour mixture.

8) Mix until just combined. It should be like a thick paste kind of batter.

9) Add grated zucchini.

10) Fold the zucchini into the batter. Do not overmix the batter.

Collage of 4 images showing mixing wet and dry together and adding grated zucchini.

11) Divide the batter into the prepared muffin pan.

12) Bake in preheated oven for 20-22 minutes or until the toothpick inserted in the center comes out clean.

13) Let the muffins cool down in the pan itself for 5 minutes. Then transfer them to a cooling rack and let them cool down.

Collage of 3 images showing muffin batter into the pan, baked muffins and cooling on the rack.

🥒 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.

Eggless zucchini muffins with liner removed in a plate and a few more on the side.

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