Vegan Baking and Sweets/ Vegan Breakfast Recipes/ Vegan Desserts/ Vegan Recipes

Vegan Zucchini-Raisin Muffins

Zucchini-raisin muffins

These delectable and healthy vegan zucchini-raisin muffins give you the classic  combo in an egg-free, dairy-free rendition. Use them as an alternative to sandwiches for brown-bag or school lunch, or as a healthy snack. For this recipe, the chocolate chips and walnuts are optional, but I like to use them both!

  • 2 cups whole wheat pastry or light spelt flour
    (or your favorite gluten-free flour blend)
  • 1/2 cup natural granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1 cup applesauce
  • 2 tablespoons safflower oil
  • 1/4 cup plain or vanilla nondairy milk, or as needed
  • 1 teaspoon vanilla extract
  • 1 cup firmly packed grated zucchini
  • 1/2 cup raisins
  • 1/4 cup chopped walnuts, optional
  • 1/2 cup chocolate chips, optional

Preheat the oven to 350 degrees F.

5 (dry) ingredients in a mixing bowl. Make a well in the center of the dry ingredients and pour in the applesauce, oil, and nondairy milk. Stir together until combined. Don’t overbeat! If need be add just another splash of nondairy milk to combine wet and dry, but let it remain a stiff batter.

Vegan Zucchini-Raisin Muffins recipe

Stir in the zucchini, raisins, and optional walnuts and/or chocolate chips.

Divide the batter between 12 muffin tins and bake for 20 to 25 minutes, or until the tops are golden and a small knife inserted in the center of a muffin tests clean. Cool on a rack. To transport in a lunch box, place in a container that will protect the muffins from being crushed.

Vegan Zucchini-Raisin Muffins

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  • Reply
    Patty Barrett
    April 16, 2011 at 3:59 pm

    What about nutritional info? Thanks!

  • Reply
    April 16, 2011 at 7:04 pm


    Like you, others have asked for nutritional data. I hope to put a widget on the site soon where visitors can plug in ingredients and get the data. Stay tuned!

  • Reply
    January 26, 2014 at 11:46 am

    Any substitute for oil?

    • Reply
      January 26, 2014 at 11:53 am

      Bobbi, try adding a couple of extra tablespoons of either the applesauce or the nondairy milk.

  • Reply
    January 26, 2014 at 3:11 pm

    Thanks for the speedy answer.

  • Reply
    May 30, 2014 at 11:10 pm

    Just made these muffins for probably the 5th time. Fantastic!
    I use a gf flour and added the extra applesauce in place of the oil. They turn out beautifully each and every time.
    My only problem is trying not to eat the lot in one sitting.

    • Reply
      May 30, 2014 at 11:16 pm

      That’s so great, Anna. Thanks for the feedback! Next time, invite me over and I’ll help you eat them. Never mind the fact that you are halfway across the world!

  • Reply
    September 30, 2014 at 12:34 am

    How many zucchinis do you think you need to make 1 cup?

    • Reply
      September 30, 2014 at 7:43 am

      Sarah, it depends so much on the size of the zucchini. I’d say about 1 good-sized medium zucchini or 2 smaller ones.

  • Reply
    March 10, 2015 at 8:15 pm

    Just did the nutritional analysis in myfitnesspal, it says (per muffin, including all optional ingredients) 263 kcal/muffin (for the ones that asked) 😀

  • Reply
    August 27, 2016 at 9:01 pm

    what would happen if you just used applesauce and no milk?

    • Reply
      August 27, 2016 at 10:38 pm

      Hi Linda, you do need a little liquid to help the batter come together. You can use an equivalent amount of juice or water if you don’t have nondairy milk.

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