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Simple Vegan Zucchini Muffins with Lemon Glaze


Today I want to share with you one of my favorite summer treats- Vegan zucchini muffins with lemon glaze that is perfectly sweet and tangy.

Most summers growing up, we grew zucchini in our garden. In our growing zone, zucchini almost always did very well and we would end up with more zucchini than we knew what to do with. My mother was very creative with making zucchini recipes, including it in recipes like homemade lasagna, and creamy zucchini soup. My favorite recipe, however, was her homemade zucchini bread.

It doesn’t seem like a vegetable like zucchini should go in a sweet loaf bread, but it works so well and is SO delicious. Now that I don’t use eggs or dairy in my baked goods, I’ve had to learn how to recreate my favorite treats.

These vegan muffins use some of my favorite summer harvest ingredients, lemon and zucchini. They make a delicious companion to a cup of tea, or a picnic or Mother’s Day brunch. I hope you enjoy these muffins as much as I do!

Pink ceramic muffin tin containing six glazed muffins. At the bottom of the photo there are three lemons. At the top of the photo there is a lemon half.
Simple Vegan Zucchini Muffins with Lemon Glaze

The Ingredients

This recipe is centered around two primary ingredients- lemon and zucchini.

For simplicity, I listed the lemon components according to the number of lemons you need rather than specific amounts for lemon zest and lemon juice. I find that it is much easier to grocery shop if you know exactly how many lemons you need for a recipe.

White bowl of lemons with a kitchen knife and jar of water in the background

For the zucchini, you want to shred it so that it can easily incorporate into the batter. You can either do this by hand using a box grater, or you can use a food processor with a grating attachment, which is much faster.

Bowl of shredded zucchini with cheese grater and napkin with lemon half in background.
Shredded zucchini


Can I Use Frozen Zucchini?

You can use frozen shredded zucchini for this recipe. I have made these muffins with both fresh and frozen shredded zucchini and found that both ways work, however, if you use frozen zucchini, the texture of the muffins will be more moist.

How do I substitute egg?

For the egg replacer, I typically use either a flax egg or Ener-G brand egg replacer. In my experience, both of these methods provide consistently good results.

How to Make Vegan Zucchini Muffins with Lemon Glaze

The Vegan Zucchini Muffins

To make these muffins, you’ll want to first do some prep work. Preheat the oven, line a muffin tin with cupcake liners, prepare the egg replacer, zest the lemon and shred the zucchini.

Next, you will mix together the wet and dry ingredients in separate bowls. Then you will add the dry ingredients to the wet ingredients and mix until the ingredients are incorporated but there are still some lumps in the batter. I always recommend adding the dry ingredients to the wet ingredients to prevent waste of the wet ingredients, as they tend to stick more to the bowl.

Then you will spoon the batter evenly among 12 lined muffin tin cups, bake for 30 minutes, and allow to cool completely before adding the glaze.

Metal muffin tin containing unbaked muffin batter. In the background, there is a cheese grater, a measuring cup, and a half of a squeezed lemon.
Unbaked vegan zucchini muffins.

The Lemon Glaze

To make the glaze, you will use both lemon juice and lemon zest as the flavoring agents. Use the juice and zest from 1/2 of a lemon and mix together with the powdered sugar and melted butter. The melted butter is important because without it, the glaze will taste too much like powdered sugar.

The desired result should be a glaze that is mostly opaque and runs slowly off a spoon. In order to get the right consistency you will start with 1/2 cup of powdered sugar and add more powdered sugar tablespoon by tablespoon until the desired consistency is achieved. See the image below for stages of glaze consistency.

Image depicts 5 muffins on a white plate in a circle arrangement. The top left has a clear glaze. Counterclockwise from here, the muffin glaze gets thicker and thicker until the top right muffin.
As depicted above, the glaze is greatly affected by the amount of powdered sugar. The desired result is the muffin on the far right (3 o’clock) position.

Finishing Up

Once the muffins are completely cooled, drizzle the lemon glaze over the muffins and allow the glaze to set. Enjoy!

If you enjoy this recipe, will you please leave a rating and review below? I’d love to hear what you think!

Pink ceramic muffin tin containing six glazed muffins. At the bottom of the photo there are three lemons. At the top of the photo there is a lemon half.
Simple Vegan Zucchini Muffins with Lemon Glaze
Pink ceramic muffin tin containing six glazed muffins. At the bottom of the photo there are three lemons. At the top of the photo there is a lemon half.

Simple Vegan Zucchini Muffins with Lemon Glaze

These vegan zucchini muffins are accentuated with a perfectly sweet and tangy lemon glaze. These bright and flavorful muffins are perfect for using up your fresh garden zucchini and are super simple to whip up!
Prep Time 15 minutes
Cook Time 30 minutes
Course Breakfast, brunch, Dessert, Snack
Cuisine American
Servings 12


Dry Ingredients

  • 2 cups All-purpose flour (Or use ⅔ cup whole wheat flour plus 1 ⅓ all-purpose flour if you want to make these healthier)
  • ½ teaspoon baking soda
  • 1 tablespoon baking powder
  • 1 teaspoon salt

Wet Ingredients

  • 2 cups shredded zucchini
  • ½ cup vegetable or canola oil
  • cup granulated sugar
  • cup brown sugar, packed
  • 1 vegan egg replacer 1 Tbsp ground flax seed mixed with 3 Tbsp warm water OR Ener-G Egg Replacer prepared according to box instructions for 1 egg
  • Juice from 1 lemon
  • Zest from 1 lemon ~2 tsp
  • 1 teaspoon Vanilla Extract


  • Juice from 1/2 lemon
  • 1 teaspoon lemon zest ~½ lemon
  • ½ cup powdered sugar
  • ½ Tablespoon vegan butter, melted


Vegan Zucchini Muffins

  • Preheat the oven to 350oF.
  • Line a 12-cup muffin tin with cupcake liners.
  • Prepare your egg replacer. If using a flax egg. Mix 1 tbsp ground flax seed mixed with 3 Tbsp water. Allow to sit for 5 minutes before using. 
  • Whisk together the dry ingredients in a medium bowl.
  • In a large mixing bowl, add all wet ingredients, including the vegan egg replacer, and mix well.
  • Slowly add in the dry ingredients and mix together with a rubber spatula until the batter is well-incorporated with a few lumps here and there. 
  • Spoon the batter evenly amongst the muffin liners.
  • Bake for 30 minutes or until a toothpick inserted into the center of the muffins come out clean without any wet batter. 
  • Allow to cool completely before adding glaze.

Lemon Glaze

  • In a small bowl, melt the vegan butter.
  • Add the lemon zest and lemon juice, and mix well with a small rubber spatula or whisk.
  • Slowly add in the powdered sugar, mixing until well combined and there is no clumps of sugar remaining. Note: The glaze should look opaque and thick so that it slowly runs off the spoon. If it is too thin, add in some powdered sugar 1 Tablespoon at a time until desired consistency is achieved.
  • Drizzle the glaze over the completely cooled muffins. Allow glaze to set for ~1-2 hours.
  • Enjoy!
Keyword Dairy-free, Egg-free, lemon, mother’s day, muffins, summer, Vegan, zucchini
Tried this recipe?Let us know how it was!

If you enjoyed this recipe, try this vegan banana bread recipe. Until next time!


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