These vegan zucchini bread muffins are a guilt-free treat that everyone will love. Made with wholesome ingredients and packed with flavor, these muffins are moist, tender, and incredibly delicious. They are perfect for breakfast, snack, or even as a dessert. Plus, they're a great way to use up some of that summer zucchini!
Ingredients
- 2 cups all-purpose flour
- 1 cup shredded zucchini
- 1/2 cup coconut sugar
- 1/4 cup melted coconut oil
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup almond milk
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts (optional)
Directions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the flour, coconut sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl, whisk together the shredded zucchini, melted coconut oil, almond milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- If desired, fold in the chopped walnuts.
- Spoon the batter into lined muffin tins, filling each about 3/4 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy the vegan zucchini bread muffins as a delicious and healthy snack or breakfast!
