Zucchini Muffins “Veganized”

Zucchini Muffins Converted To Vegan

Zucchini muffins at our house are becoming a weekly thing. Muffins are now the popular request instead of the original zucchini bread recipe created by Rural Mom. According to my husband, the muffins are a more convenient snack and he doesn’t get blamed for eating more than his share. Six for him and six for me and everyone stays happy.

Can I Make It Vegan?

Most any dairy and meat recipe can be made vegan with a few substitutions. Barb and I have been friends for a very long time. We recently decided to do challenges of ‘Can Grace Make That Vegan?’ This is our first public post for the challenge.

Barb graciously is allowing me to take her recipe, add a few twists, make it vegan; post it here so her readers can enjoy it too. Thanks to Barb and my substitutions, we all have a great vegan zucchini muffin recipe. I have tested this several times in my home and it always comes out perfect. My husband can attest to that and I am not quite sure if he is Barb’s biggest fan from the recipes I ‘veganize’ from her site or mine because I know how to do it. This is a great recipe!

Zucchini Muffins Made Vegan

Preheat your oven to 350 degrees Fahrenheit
Set timer for 20 – 25 minutes
Yield: 12 Muffins

Wet Ingredients:
Bob’s Red Mill Egg Replacer: 2 Tbls to 4 Tbls of water (let stand for a few minutes to become thick)
Brown sugar: 1/4 cup
White sugar: 1 cup
Zucchini: 1 1/2 cups
Pure vanilla extract: 1 teaspoon
Rice Bran Oil – *Tophé Brand is heart healthy: 1/2 cup
*vegetable oil is vegan so use this if you want instead of the rice bran oil.

Dry Ingredients:

All-purpose flour: 1 1/2 cups
Salt: 1/4 teaspoon
Baking soda: 1/2 teaspoon
Baking powder: 1/2 teaspoon
Ground cinnamon: 1/2 teaspoon

Optional~ but so worth it!
Chopped Walnuts: 1/2 cup
Vegan chocolate morsels: 1/2 cup

Note to Creatures of Comfort

*Before we begin let me tell you that I am not as devoted as Barb. I use my Hamilton Beach Food Processor with the shred plate instead of hand grating my zucchini. I also use my Hamilton Beach stand mixer to mix everything together. We have compared photos and the end results look the same of shredding over grating and auto mixing rather than hand mixing. ~ Yay! Score one for the lazy people in the kitchen!!
(If you don’t have a stand mixer or food processor than you can grate and mix by hand or with a hand-held mixer)

Directions:

Mix the egg replacement and water in a small bowl and let it sit while combining the wet ingredients of sugar, brown sugar, vanilla, zucchini, oil in mixer bowl and add egg replacement while your mixer is on the #2 setting. Turn it off when everything is blended completely.
I place my wet ingredients in a 4 cup measuring cup so it is all together and can be easily poured into the dry.
Turn on the mixer on the #2 setting and slowly pour the dry into the wet. I increase the speed higher once all the ingredients are poured in to thoroughly mix it and the batter will become more wet.

Preheat your oven to 350 degrees Fahrenheit
Set timer for 20 – 25 minutes

Put muffin papers in the muffin pan
Spoon batter into each muffin paper cup evenly distributed and bake.

PRINTABLE VERSION

[embeddoc url=”https://ruralmom.com/wp-content/uploads/2022/04/Zucchini-Vegan-muffins.pdf” download=”all”]

The Final Analysis

To sum it all up, the conversion to vegan zucchini muffins is a huge success. These muffins are moist, addictive and Barb agrees that mine look like hers on the inside as well as the outside. So in conclusion, can you convert a dairy zucchini bread/muffin in to a vegan muffin? Yes you can! If you are someone that has heard the rumors that it is expensive to eat a vegan diet or there are too many things you can not eat then think again. Vegan products and alternative ingredients are evolving into easy, affordable and tasty treats.
Try just having a meatless and dairy free meal once a week or once a month to easily transition over to a healthier life style.