Vegan Lemon Zucchini Muffins
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For the first time, I tried a sweet recipe with zucchini and lemon. I hadn’t used either for baking before. I definitely missed something because the lemon flavor is refreshing, delicious and the kitchen had a heavenly scent. From now on there will definitely be more recipes with lemon. In combination with zucchini, the muffins get a juicy consistency and a fresh aroma.
Vegan Muffins – Basic Recipe
The dough is made with a plant-based milk. I used oat milk like in all my other recipes. I added spelt flour, my absolute favorite! In combination with baking powder and neutral coconut oil, because I did not want the coconut taste in this muffin recipe, this is my basic muffin recipe. The coconut oil and the zucchini give the muffins a moist consistency. That’s why I love baking with oil. So you don’t need any butter for this recipe and because of that it is healthier.
I personally love caramel flavor and therefore often use brown sugar in my recipes. By the way, the good thing about bananas is that they give the recipe a natural sweetness which is a big advantage. I mainly used this for my eggless banana bread. But for this
How do you make zucchini lemon muffins?
For this zucchini lemon muffin
First grate zucchini and lemon zest finely, grind walnuts into small pieces and squeeze out the zucchini shreds so that you don’t have too much liquid in the dough.
Mix dry ingredients together and liquid ingredients separately including zucchini and lemon shreds. Then mix liquid ingredients with dry ingredients while stirring constantly.
I learned something during this baking process and I would like to pass it on to you 🙂 It is best not to use paper cups. On the one hand, it is unnecessary trash, on the other hand, the muffins often stick to it and they are actually not quite as juicy. But I only noticed that because I first used the paper cups and then tried it completely without them. You can simply grease the moulds and then put your dough directly into the muffin cups.
Healthy baking – is that possible?
Definitely yes, you can at least make cakes and muffins healthier. There are so many ways to bake healthy nowadays and it’s so much healthier than buying a muffin or cake on the road or ready to eat at the supermarket. The finished products often contain a lot of sugar, butter,
That’s why I recommend that you just try out different recipes in the kitchen and find out what tastes good for you. The addition of vegetables and fruit of course also brings an advantage but it doesn’t make pastries directly healthy. It depends on the combination. It is important which flour you use or if you use flour at all, how much sugar you add (if at all – there are so many ways to bake without sugar) and which oil you use. The addition of fruit or vegetables automatically makes your pastries juicier and
Be sure to try these zucchini lemon muffins because they are
- Easy and quick to make
- Perfect for breakfast or as a snack
- Crunchy because of walnuts
- Super delicious
I would be very happy to get feedback from you! If you try these Zucchini Lemon Muffins, please leave me a comment with a ⭐️ rating. Are you active on Instagram or Facebook? If you post a picture of this recipe, please link it to me with @plantiful.heart so I can see your creation! 🤩
Under the recipe, you’ll find a picture I made especially for Pinterest to pin. With the red P (desktop view: left side, mobile phone view: bottom right) you can also simply pin a picture of your choice. If you like this recipe, you can pin it on your Pinterest board.
Vegan Zucchini Lemon Muffins
- 270 ml Oat Milk
- 240 gr Spelt Flour
- 1/2 – 1 Zucchini
- 1 Lemon
- 30 gr Walnuts
- 2 tbsp Baking Powder
- 100 gr Brown Sugar Healthy Alternative: Maple or Agave Syrup, Coconut Sugar
- 65 ml Coconut Oil
- 1 tbsp Vanilla Extract
- 1 pinch of Salt
- Grind nuts, grate Zucchini and Lemon Zest -> Squeeze zucchini shreds, so you don't have too much liquid in the dough.
- Then stir wet ingredients into dry ingredients.
- Divide batter into muffin tin and bake the muffins for about 15 – 20 minutes (or do the toothpick test – as soon as it comes out clean the muffins are ready).
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