Zucchini Muffins (WFPB, Vegan, oil-free)

We planted just one zucchini plant. We love it. And one was plenty.

We’ve picked 8 zucchini this week alone. I picked all there were on Sunday, then the next Sunday found 4 more the size of small basball bats. Where did they come from so fast?! I kind of want to set up a time lapse camera and just watch them grow.

So, we’ve been that family taking over-sized zucchini as “welcome to the neighborhood” gifts to the new move-ins in the subdivision being built by us. Sure is easier than baking cookies, and the zucchini actually have been very enthusiastically received.

With all the zucchini, we’ve been making Saucy Basil Zucchini Pasta, lasagna, lots of air-fried zucchini, and doing some experimenting. I’m going to be making zucchini fritters this week, which is going to be an adventure since most fritters depend on eggs to bind them and I’m not going to use eggs. #rebel

They are delicious with or without chocolate chips. Although, my husband and toddler leave all the chocolate chip-less ones for me.

What are your favorite zucchini recipes? I hope these mufins become one of your go-to’s. They are delicious, convenient, and check all the boxes for me.

–Use a significant amount of zucchini. What’s with these recipes using 1/4 cup of zucchini? Does that even count?

–Are whole grain. You can use whole wheat, spelt, oat flour, or probably any other flour. Let me know what you try!

–Lightly sweetened. Most zucchini bread recipes use CUPS of white sugar. This one uses 1/3-2/3 cup honey or maple syrup. You could try date paste, but it might make it too dry. You can adjust the amount of maple syrup you use depending on how sweet you want them. One third cup is barely sweet, and two-thirds cup is more traditional.

–No oil. No need for it. Zucchini and bananas make it plenty moist with no empty calories.

–Even though there are bananas in it, there aren’t very many so you can’t really taste them. It does not have a banana bread taste, but a zucchini bread taste.

–Lots of spices and flavor. Also omega-3’s from flaxseeds and optional walnuts. Full of fiber, too!

–Perfect texture! Oat flour makes them a little more dense, but whole wheat and spelt flour texture is perfect.

 

If you’re inundated with zucchini, batch bake these babies up and you’ll have a freezer full of convenient, yummy breakfasts and snacks.

If you like muffins, you’ll also like my popular Banana Muffins and these Healthy Pumpkin Muffins.

5 from 1 vote
Zucchini Muffins (WFPB, Vegan, Oil-free)
Prep Time
15 mins
Cook Time
25 mins
Cooling time
20 mins
 

Delicious, nutritious, moist, and yet oil-free, packed with zucchini, and made of whoe grains with very little added sugar.

Course: Breakfast, Snack
Cuisine: American
Keyword: oil-free, wfpb muffins, zucchini bread, zucchini muffins
Servings: 12 large muffins
Author: Faithful Plateful
Ingredients
Wet Ingredients
  • 1 cup mashed banana (about 2 overripe bananas)
  • 2 cups grated zucchini (not squeezed)
  • 1/3-2/3 cup maple syrup or honey
  • 2 tsp vanilla extract
  • 1/4 cup ground flax seed
Dry Ingredients
  • 2 cups whole wheat, spelt, or oat flour*
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp allspice
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup walnuts, pecans, chocolate chips, chopped dates and/or raisins
Instructions
  1. Preheat oven to 350 and prepare a muffin pan. I use a silicone muffin pan so there is no need to grease it.

  2. Mash the bananas in a large bowl. Add the remaining wet ingredients. There is no need to squeeze the water out of the zucchini.

    Add maple syrup to taste. You'll need less if you're using very ripe bananas and chocolate chips, but may want more if you're used to sweeter muffins. Up to you! I wouldn't use less than 1/3 cup unless you need to for dietary reasons.

  3. In another bowl, mix the dry ingredients.

  4. Stir all together. Do not overmix.

  5. Spoon the batter into the muffin cups until all 12 are evenly filled. Bake for 25 minutes. Let cool at least 20 minutes before removing from the pan to enjoy.

  6. These keep well on the counter or the fridge for 2 days, or in the freezer for several months.

Recipe Notes

You can make this into one large loaf or three mini loaves, as well. Bake a large loaf for about 55 minutes, and small loaves for 30-35 minutes. 

*Oat flour yields to a slightly denser end result, but the flavor is still delicious. I think all purpose gluten free flour could also be used, although I haven't tried it. 

Adapted from my Banana Muffins recipe and Debra Klein’s Healthy Zucchini Bread. 



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2 Comments

  1. We had some friends give us about 15 HUGE zucchinis and so I immediately looked on your website in hopes for a good, healthy version of zucchini bread/muffins. You did not disappoint!!! This is a fabulous recipe, especially because I don’t have to squeeze the zucchini (seriously, I HATE doing that!) I was able to use half millet flour (1C=120 grams) and half a GF blend (1C=140 grams) I make. I also used about 1/2 C of honey and it was perfect.

    1. Thank you so much for sharing the gluten-free version that is tried and true! Someone else told me a mix of brown rice flour and almond flour also worked well.

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