How to Make Eggless Zucchini Muffins Recipe – Healthy & Yummy Treat

How to Make Eggless Zucchini Muffins Recipe – Healthy & Yummy Treat

Nowadays we all find such recipes which are tasty as well as beneficial for health. Especially when it comes to children with some light snacks with tiffin or evening tea, muffins become a great option. But if you do not eat eggs or are vegetarian, there is no need to get upset! In this blog we have brought for you a special recipe - Eggless zucchini Muffin - which is completely egg -free, yet extremely soft, tasty and nutritious.

Zucchini is a light and soft vegetable that is rich in fiber, vitamins and antioxidants. When it is used in a baking recipe, it gives moisture and soft texture to the muffin, as well as adding hidden nutrition to it. This recipe is special for those who are looking for a creative way to feed children vegetables, or who want to make their snacks a little healthy.

The special thing about this recipe is that it has neither egg nor any heavy cream, yet its taste is absolutely bakery-style. So let's learn the recipe of this easy, hurry and fully vegetarian zucchini muffin - which is perfect for people of all ages!

✅ Why You’ll Love This Recipe

✅ Ingredients

✅ Step-by-Step Instructions

✅ Best Zucchini Muffins Tips

✅ Health Benefits

✅ Frequently Asked Questions

✅ Final Thoughts

Why You’ll Love This Recipe

100% Egg and Dairy Free – Suitable for vegans and anyone allergic to egg.

Moist & Fluffy — Grated zucchini makes these muffins soft without the need for eggs.

Healthy But Still Delicious — Whole ingredients, natural sweeteners, and high fiber zucchini.

Great for Meal Prep – Bake up a batch and keep them in the freezer for a quick breakfast or snack.

Customisable – mix in nuts, chocolate chips or raisins for something different!

Ingredients

Here are the ingredients for these eggless zucchini muffins:

Dry Ingredients:

1 ½ cups whole-wheat flour (or all-purpose flour)

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon (or pumpkin spice for some extra flavor)

Wet Ingredients:

1 cup grated zucchini (1 small zucchini)

⅔ cup maple syrup or coconut sugar

¼ cup unsweetened applesauce (egg substitute)

¼ cup coconut oil or olive oil

1 teaspoon vanilla extract

¼ cup plant-based milk (almond, oat etc.

Optional Add-ins:

½ cup of chopped walnuts or pecans (for crunch)

½ cup vegan chocolate chips (for some fun)

¼ cup raisins or dried cranberries

Step-by-Step Instructions

Step 1: Preheat & Prepare

Line a baking sheet with parchment paper. Preheat oven to 375 F Line a muffin tin with paper liners or lightly grease with oil.

Step 2: Grate the Zucchini

Wash the zucchini and grate it with a fine grater. No need to squeeze out the water! The water content will help keep the muffins moist.

Step 3: Combine the Dry Ingredients

In a large bowl, combine flour, baking powder, baking soda, salt and cinnamon, whisking until well incorporated.

Step 4: Combine the Wet Ingredients

In a different bowl, stir together the grated zucchini, applesauce, maple syrup, oil, vanilla extract and plant-based milk. Stir until smooth.

Step 5: Mixing Wet & Dry Ingredients

Using a spatula, gently fold wet into dry. Do not overmix — stir until just combined. If adding nuts or chips, fold them in carefully.

Step 6: Fill & Bake

Spoon the batter into the muffin tins, filling each cup about ¾ full. Bake for 18-22 minutes, just until an inserted toothpick comes out clean from the center.

The muffins cool in the pan for 5 minutes before being transferred to a wire rack to cool completely. Good warm or save for later!

The Best Zucchini Muffins: Tips for Success

✅ Don’t squeeze the zucchini — The extra moisture makes the muffins soft and fluffy.

✅ Substitute applesauce or mashed banana for part of the egg for extra flavor.

✅ For added fluf, rest the batter for 5 minutes before baking.

✅ Personalize the add-ins — Experiment with shredded coconut, nuts, or vegan chocolate chips.

✅ Advice for storage — Keep in a sealed container for 3 days at room temperature or about a week in the refrigerator. You can even freeze them for up to 3 months!

Zucchini Muffins Health Benefits

These muffins aren’t just delicious — they’re filled with nutrients:

✔ Zucchini – Low-calorie, high-fiber, and packed with antioxidants.

✔Whole Wheat Flour – Adds fiber so digestion gets a little easier.

✔ Applesauce – Acts as a natural sweetener and egg replacement.

✔ Cinnamon – Reduces blood sugar and gives a warm feeling

✔ Coconut Oil – Healthy fats that promote metabolism.

Frequently Asked Questions

Can I make these gluten-free?

Yes! To replace the whole flour, you can use a mix of oat flour or gluten-free flour.

What can I substitute for applesauce?

So instead, you could use mashed banana, dairy-free yogurt or pumpkin puree.

Can I add protein powder?

Absolutely! 2 tablespoons of plant-based protein powder (optional)

How can I make them refined sugar free?

Instead of white sugar, use maple syrup, coconut sugar, or mashed bananas.

Can I bake this as a loaf instead of muffins?

Yes! The batter is poured into a well greased loaf pan and baked for 40-45 minutes.

Final Thoughts

These Healthy Eggless Zucchini Muffins are so easy and so, so delicious! These muffins are a fantastic option whether you need a healthy breakfast, snack, or meal-prep recipe.

Try them out, and let me know how they go! Happy baking!