3 Ingredient Vegan Zucchini Muffins (Grain free, Oil free)

Learn how to make 3 ingredient vegan zucchini muffins that are oil-free, gluten-free, grain-free & added sugar-free! They are perfect savory snacks, mini meals, or meal accompaniments. Or add a touch of sweetener for a sweet treat!

So Easy Grain Free Zucchini Muffins

When you have a heap of summer zucchini, the last thing you want to do is fuss over how to use them. You want to get to making, ASAP, so that you can enjoy the results, as well as the last days of summer.

My 3 ingredient vegan zucchini muffins are the answer. They are a perfect side bread or snack, but they can be tweaked in countless ways (savory or sweet) to your liking.

Recipe Benefits

• Vegan (egg-free, dairy-free)
• Grain-Free
• Gluten-Free
• Oil-free (e.g., no coconut oil, olive oil, or avocado oil, canola oil, or other vegetable oil)
• Nut-free (e.g., no peanut butter, almond flour, or added nuts)
• Seed-free
• Added Sugar-Free
• Fast & Easy to Make
• Only 74 calories per hearty muffin
• Frugal

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

Here is what you will need:

• Chickpea flour (also called garbanzo bean flour)
• Grated zucchini (do not drain)
• Baking powder (certified gluten-free, as needed. Be sure to use baking powder, not baking soda)

You will also need water to mix the batter (I use filtered tap water) and optional salt.

If you want to add more to the basic recipe (in a sweet or savory direction) you can add spices, seasonings, herbs, vanilla extract, chocolate chips/chunks, or dried fruit. Suggestions are in the FAQ section below.

Zucchini Tips

• Leave the peel on the grated zucchini! The dark green peel contains beta carotene, which helps to keep your eyes, skin, and immunity at their finest! Talk about a small yet mighty muffin!
• Use either the small or large holes on your box grater (or food processor disc) when grating the zucchini.
• Do not drain any of the liquid from the shredded zucchini! It adds to the moisture of these vegan zucchini muffins.

Step by Step Directions

Note that the complete directions are also in the recipe card below.

Step One: Preheat Oven & Prepare Pan

Preheat the oven to 350F (180C). Line 9 cups of a standard size muffin tin with paper liners, foil liners, or silicone liners. If you eat small amounts of oil, you can opt (instead) to grease the muffin cups, or spray with nonstick cooking spray.

Step Two: Make the Batter

In a large mixing bowl, whisk the chickpea flour and baking powder until blended. Whisk in the salt (as well as any spices that you may decide to add). If you choose to add dried herbs or spices / seasonings, whisk in here.

Add the wet ingredients (the grated zucchini—do not drain— and water). Stir until completely blended (no dry ingredients remain). You may need to add more water, that’s normal (it depends on the wetness of the zucchini).

Step Three: Divide the Batter

Divide the muffin batter between the prepared nine lined cups of the prepared muffin tin. I like the convenience of my large, spring-handled scoop, but a regular large spoon also does the trick.

Step Four: Bake

Bake the muffins in the preheated oven for 14 to 17 minutes until light golden brown, the tops are firm to the touch, and a toothpick inserted near the center of a muffin comes out with only moist crumbs attached.

Step Five: Cool the Muffins

Cool the muffins, in the muffin tin, for 5 minutes. Remove the muffins from the tin and cool completely on a cooling rack / wire rack.

FAQ

• How should I store the 3 ingredient vegan zucchini muffins? Store the cooled muffins in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week, or the freezer for up to 6 months.
• What is the texture of the muffins? The texture of the muffins is nearly identical to a muffin made with all-purpose wheat flour. They are tender, but not as moist as muffins that are made with oils or other fats (more of a bread-like texture).
• What is the taste of the muffins? These are savory muffins (not sweet, like zucchini breads). They have a a flavor similar to cornbread with a pleasant vegetal flavor from the zucchini.
• Can I substitute a different gluten-free flour in place of the chickpea flour? No. This recipe is specifically designed for use with chickpea flour.
• Can I use dairy-free milk in place of the water? Yes. Use your favorite option (e.g., oat milk, soy milk, or almond milk).
• How can I make the muffins moister?
  • Oil Version: Replace some or all of the water with oil or melted vegan butter.
  • No-Oil Version: Replace the water with cashew cream or full-fat coconut milk.

Flavor Variations

Turn this one simple 3 ingredient vegan zucchini muffins recipe into countless zucchini muffins recipes with easy flavor additons!

For Savory Muffins: Amp up the savory flavors with any of these options.

• Spices, dried herbs and seasonings: Add a teaspoon of your favorite spice, dried herbs or seasonings, such as ground cumin, garlic powder, onion powder, dried Italian herbs, dried rosemary, thyme, herbes de Provence curry powder, or dill.
• Nutritional yeast: Add 1 to 3 tablespoons for cheese-y flavor as well as additional protein.
• Fresh herbs: Add a handful of chopped fresh cilantro, parsley, or basil.

For Sweet Muffins: Transform the muffins into sweet, zucchini bread muffins with a few additions.

• Sweeteners: Add 1 to 3 tablespoons of the sweetener of your choice, such as coconut sugar, maple syrup, brown sugar, or honey (if you are not following a vegan diet). Or replace the water with mashed, very ripe banana. Adding other ingredients (e.g., chocolate chips, dried fruit or fresh fruit) will also make the muffins sweeter (see ideas below).
• Spices: Add 1/4 to 1 teaspoon of your favorite spice, such as cinnamon, nutmeg, cardamom, allspice, ginger, or pumpkin pie spice. Or add a combination of spices (no more than 1 teaspoon total).
• Dried Fruit: Add up to 1/2 cup (118 mL) of chopped dried fruit, such as raisins, apricots, cherries, cranberries, blueberries, or figs.
• Chocolate: Add up to 1/2 cup of your favorite chocolate chips or chunks.
• Nuts or Seeds: Add up to 1/2 cup chopped nuts or seeds, such as walnuts, pecans, peanuts, pepitas, or sunflower seeds.
• Extracts or Zests: Add a teaspoon of vanilla extract or 1/4 to 1/2 teaspoon of almond extract. Or add one to two teaspoons of finely grated lime, lemon or orange zest.

Happy baking!

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