Sneak a few more veggies in your diet at breakfast or snack time with these eggless zucchini muffins. These muffins are so moist and delicious and you’ll have extra to freeze.
I’ve been in the baking mood lately and this is a great recipe! I plant a garden every year and always am trying to find zucchini recipes. They are so easy to grow and I always have a ton.
You don’t have to have a garden to make these egg-free muffins though. Zucchinis are a pretty expensive vegetable, especially in the summer months. You can get good deals at the grocery store and farmer’s markets.
This muffin recipe is great because I can use them all up AND the kids love them. I usually double the recipe and freeze some.
These muffins also great because they are eggless! I’m allergic to eggs and most everything I bake is egg free. However, this recipe is NOT vegan. It contains dairy products.
Eggless Zucchini Muffin Recipe
These muffins are so delicious. I wouldn’t call them healthy though. They do have sugar and vegetable oil. However, if you need a snack, these will be a great alternative for cookies or a granola bar because you’ll be getting some veggies too.
These eggless muffins are easy to make and it’s hard to mess them up. You can throw all the ingredients in and mix. The part that takes the longest is preparing your zucchini, but it’s not hard.
This recipe makes more than other muffin recipes. It makes 24 so you can freeze half to save for later.
Supplies that I LOVE that make these zucchini muffins without eggs recipe easier.
Boxer grater– I love this box grater because there are several different blades you can use so it’s perfect for all kinds of recipes.
Silicone cupcake liners– My kids love these and you can just throw them in the dishwasher. This is a 12 pack so make sure to purchase two! They are a necessity for eggless recipes. The cupcake doesn’t stick to the silicone, so you aren’t throwing away half the cupcake that’s stuck to the paper.
Cooling racks– These are my very favorite and the main reason is that they don’t take up a lot of space in my cabinet.
Calphalon Muffin Tin– I also got this for a wedding gift over twenty years ago and it still makes perfect cupcakes and muffins.
Ingredients for egg free zucchini bread muffins
- Zucchini- Make sure to peel these before shredding with a box grater.
- All purpose flour
- Baking powder
- Baking soda
- Nutmeg and cinnamon
- Greek yogurt- Make sure to get plain, NOT vanilla.
- Vanilla extract– I make my own and it’s so easy to do. It ends up being cheaper in the long run too.
- Vegetable oil
How to make zucchini muffins without eggs
Preheat oven to 350F. Don’t forget this step. It’s important to put your muffins in when the oven is already hot. Line a 12 cup muffin pan with cupcake liners, paper muffin cups or spray with a nonstick spray.
Combine your wet ingredients -sugar, oil, yogurt, and vanilla in a mixing bowl. Mix with a hand mixer until well combined (a couple of minutes). You can use a stand mixer if you have that, but it’s not necessary to pull it out.
Add in your dry ingredients -flour, baking powder, baking soda, nutmeg, cinnamon, and salt and mix until blended.
Slowly add the grated zucchini and mix on low. The batter will be thick.
Fill up each muffin half way and bake for 25 minutes. Test with a toothpick and if the toothpick comes out clean, then the muffin is done. Make sure to fill each muffin cup about the same amount so all of your muffins will be done at the same time.
Tips to make eggless zucchini muffins
The batter will be thick and that’s normal. You won’t be able to pour it into the muffin cups. Spoon it in. I just use a measuring cup.
I highly recommend using silicone muffin liners for this recipe. Eggless baking has its challenges and one major one is baked goods tend to stick. These liners are a game-changer. The muffin peels right off with NO muffin stuck to it.
Some people make these a chocolate chip muffin. You may change things up a bit by adding chocolate chips to your batter and making chocolate zucchini muffins. I know kids may not eat these without those as an incentive. Start by adding in about a cup and stirring well, but the one good thing about chocolate chips is that you can never add too many. So just eyeball it with the amount you add in because you may want to add less or a little more.
Can you freeze eggless muffins?
The simple answer is YES! I love freezing extra cakes and muffins to pull out when I don’t have time to make anything but have a craving.
I put the muffins in an airtight container or freezer baggie before I put them in the freezer. I put them into groups of 6 or 8 so I can pull out a few at time.
Eggless Dessert Resources
If you’re like me. then you’re probably on the lookout for more recipes that are egg free. I hate finding a recipe and clicking on it and it has an egg in it!
I started an eggless recipe board on my personal Pinterest page and then realized that I should probably link it to my blog. It’s great finding recipes that are egg free and when I need one I can go look and eat everything in
I also have an EGG FREE RECIPE Facebook page that I just started, so there is only one follower right now, me! (Update: It’s over 1800 now!!) Go follow over there and I’ll post any good recipes I find!
More eggless recipes and eggless muffins!
I have a lot more eggless recipes here too. Here are my most popular ones. Make sure to check them out or save them for later.
- Eggless Chocolate Chip Cookies
- Eggless Blueberry Muffins
- Eggless Strawberry Streusel Muffins
- Eggless Oatmeal Cookies
- Eggless Snickerdoodles
- Eggless Mini Applesauce Muffins
- Eggless Vanilla Cupcakes
Reminder: If you make one of my recipes, it would be GREAT if you could leave any feedback in the comment section and rate it for other readers who are looking for something new to make.
Eggless Zucchini Muffins
- 2 medium sizes zucchinis (about 2 cups) peeled and shredded
- 3 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon nutmeg
- 1 tablespoon cinnamon
- 1/4 teaspoon salt
- 1 cup plain greek yogurt
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 3/4 cup vegetable oil
- Preheat the oven to 350˚F. Use a nonstick spray on a regular sized muffin pan or silicon muffin liners.
- Combine sugar, oil, yogurt, and vanilla. Mix with a hand mixer until well combined (a couple of minutes).
- Add flour, baking powder, baking soda, nutmeg, cinnamon, and salt and mix until blended.
- Add the shredded zucchini and mix on low. The batter will be thick.
- Fill up each muffin half way and bake for 25 minutes. Test with toothpick and if the toothpick comes out clean, then the muffin is done.
Tip 1The batter will be thick and that’s normal. You won’t be able to pour it into the muffin cups. Spoon it in. I just use a measuring cup.
Tip 2I highly recommend using silicone muffin liners for this recipe. Eggless baking has its challenges and one major one is baked goods tend to stick. These liners are a game-changer. The muffin peels right off with NO muffin stuck to it.