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–+ servings
3 eggless zucchini muffins stacked with top muffin is cut into half.
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Eggless Zucchini Muffins Recipe

These eggless zucchini muffins are perfectly spiced, deliciously sweet, incredibly moist and just irresistible that you won’t believe these are made without eggs.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12
Calories 206kcal
Author Kanan

Ingredients

  • 2 cups Zucchini shredded (loosely packed)
  • 1 cup All purpose flour (Maida)
  • 1 cup Whole wheat flour
  • ¾ teaspoon Baking soda
  • 1 teaspoon Baking powder
  • 2 teaspoons Ground cinnamon
  • ¼ teaspoon Freshly grated nutmeg
  • ¼ teaspoon Salt
  • ¼ cup Unsalted butter melted
  • ¼ cup Oil any flavorless oil like canola, corn, vegetable, safflower oil
  • ½ cup Light brown sugar lightly packed
  • ¼ cup White sugar
  • ½ cup Unsweetened Applesauce
  • 1 teaspoon Pure vanilla extract

Instructions

  • Prep: Preheat your oven to 375°F (190°C) and let it fully heat for at least 10 minutes.
    Line a 12-cup muffin pan with paper liners or lightly grease each cup with oil spray.
    Grate the zucchini on the large holes of a box grater and set aside. Do not squeeze.
    grated zucchini on yellow board with box grater on side
  • Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, and freshly grated nutmeg until evenly combined.
    Dry ingredient mixture in a bowl with whisk.
  • Mix Wet Ingredients: In a separate large bowl, whisk together the applesauce, oil, melted butter, sugar, and vanilla extract until smooth and uniform.
    Mixing wet ingredients in a bowl.
  • Combine: Add dry ingredients into the wet mixture. Using a spatula, fold together until just combined — stop the moment you no longer see dry flour streaks. You'll get a thick batter. Do not overmix. Overmixing develops the gluten and gives you dense, rubbery muffins instead of a tender crumb.
    Mixing dry and wet mixture to make a thick batter.
  • Fold in Zucchini: Add the grated zucchini and fold gently into the batter with 3–4 strokes. If you're adding chocolate chips, walnuts, or any other mix-in, fold them in now.
    Adding and folding grated zucchini in the muffin batter.
  • Fill Muffin Pan: Divide the batter evenly among the 12 muffin cups, filling each nearly to the top.
    Zucchini muffin batter divided into the muffin pan.
  • Bake: Bake for 20–22 minutes, until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs (not wet batter). The tops should spring back when lightly pressed.
    Baked eggless zucchini muffins in a pan.
  • Cool: Let the muffins cool in the pan for 5 minutes before transferring to a wire rack. They are fragile when just out of the oven. Let them cool for at least 10 more minutes before eating
    Eggless zucchini muffins cooling on a rack.

Notes

The batter will look thick — thicker than most muffin batters. This is correct. The zucchini releases moisture as it bakes, which loosens the batter from inside. Do not add liquid to thin it.
Zucchini Grating Tips:
  • No need to peel. No need to remove the seeds.
  • Use a box grater or use the food processor to grate the zucchini.
  • No need to squeeze out the water.
  • 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.
Mix-ins: You can use nuts like walnuts, almonds, pecans, or chocolate chips or toasted unsweetened coconut.

Nutrition

Calories: 206kcal | Carbohydrates: 31g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 150mg | Potassium: 125mg | Fiber: 2g | Sugar: 15g | Vitamin A: 165IU | Vitamin C: 4mg | Calcium: 41mg | Iron: 1mg
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