Eggless Zucchini Muffins are beyond easy to make with a few ingredients. And they are easy to customize with the choice of nuts, spices, dried fruits, or chocolate chips. Jump to:Why Baking With Zucchini?About Zucchini MuffinsWhy You Will Love These MuffinsIngredientsHow To Make Eggless Zucchini MuffinsStoring SuggestionsHelpful TipsMore Eggless MuffinsRecipe Card
Why Baking With Zucchini?
It is fun to incorporate zucchini in baking recipes. This vegetable is flavorless but provides pure moisture. So the baked goods with zucchini come out moist and tender without any green vegetable flavor. So if you like to bake with carrots and have never tried zucchini, it is the time now.
About Zucchini Muffins
Not only fruits, but I love to add zucchini and carrots to my baking desserts. They add nutritional value without any vegetable flavors. And certain spices, nuts, and dried fruits pair well with these vegetables. I have already posted the recipe for Eggless Zucchini Bread. And so, I was also thinking of posting my favorite muffin recipe. These Zucchini Muffins are super easy to make with only a few ingredients. They are super moist, fluffy, full of zucchini and chocolate chips, and perfectly sweetened. I spiced the muffins with cinnamon and flavored them with vanilla. But you can easily customize the batter and add your choice of spices. For example, you can add cardamom, nutmeg, ginger, or allspice. Also, other than chocolate chips, add pecans, walnuts, raisins, or cranberries if you like. If you decide to add nuts, it is best to toast them lightly before chopping. There is no need for an electric mixer to make the batter. To make the batter, we need mixing bowls, a spatula, and a whisk.
Ingredients
How To Make Eggless Zucchini Muffins
Preheat the oven to 425°F (220°C). Grease the muffin pan with non-stick oil spray or line it with paper liners, and set aside. If using paper liners, lightly grease them as well. Whisk the flour, baking powder, baking soda, salt, and ground cinnamon in a medium bowl until well combined.
Add chocolate chips to the flour mixture and stir well. You can skip adding chocolate chips or add your choice of chopped nuts.
In a large bowl, whisk melted butter, oil, granulated sugar, brown sugar, sour cream, and vanilla until well combined.
Add shredded zucchini to the wet mixture and mix well.
Add dry ingredients to the wet mixture and gently mix until just combined. Do not overmix.
Divide the batter evenly between the muffin liners. Fill each muffin liner all the way up to the top. I recommend using an ice cream scoop for easy and even distribution of the batter.
Bake the muffins for 5 minutes at 425°F (220°C), and then, keeping the muffins in the oven, reduce the oven temperature to 350°F (180°C). Continue baking for 15-17 minutes or until the cake tester inserted in the center comes out clean. Because every oven is different, keep an eye on the oven after 15 minutes of baking. Remove the muffins from the oven and let them cool in the pan for 5 minutes.
Then transfer them onto a cooling rack and let them cool completely before serving.
Storing Suggestions
Zucchini Muffins stay at room temperature for up to 3 days. If you have leftovers, cover them tightly and place them in the fridge for up to a week. You can also freeze these muffins. Place them in a freezer-safe bag or container for up to a month. Afterward, thaw them overnight in the fridge and then at room temperature before serving.
Helpful Tips
Measuring The Ingredients: For the perfect muffins, measure the flour and other ingredients correctly. I suggest using a kitchen scale. If using the cup method, fluff your flour with a spoon and then spoon it into a measuring cup. Then, level it off with a knife. Flour: Swap half of the all-purpose flour with whole wheat flour or white whole wheat flour if you prefer. Zucchini: I have not peeled the zucchini before shredding. But you can peel if you prefer that way. Also, do not squeeze the moisture out of shredded zucchini. But if your zucchini is too wet, blot it lightly with a paper towel before adding it to the batter. Brown Sugar: I highly recommend using brown sugar for extra moisture, but replace it with white sugar if you do not have it. Spices: Add the spices of your choice to these muffins with cinnamon or instead of cinnamon. The recommendations are cardamom, ginger, nutmeg, and allspice. Chocolate Chips: You can make these Zucchini Muffins without any add-ins. But I like to pair chocolate or nuts with zucchini baked goods. So in this recipe, I have added mini semi-sweet chocolate chips. However, you can add lightly toasted walnuts or pecans instead of chocolate chips. Filling The Muffin Tins: For tall muffin tops, fill the muffin tins all the way to the top. This will ensure that the Zucchini Muffins rise well and have nice domed muffin tops.
More Eggless Muffins
You May Like More Eggless Treats
Eggless Red Velvet Cupcakes Eggless Zucchini Bread / Easy Eggless Zucchini Loaf Baked Banana Donuts (Eggless) Lemon Poppy Seed Muffins (Eggless) Eggless Coffee Cake
