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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!
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Prep Time 15 minutes
Cook Time 30 minutes
Course Breakfast, brunch, Dessert, Snack
Cuisine American
Servings 12

Ingredients
  

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
  • ⅓ cup granulated sugar
  • ⅓ 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

Glaze

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

Instructions
 

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
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