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Vegan Zucchini Date Muffins

Author - Gena Hamshaw
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yields: 12 servings


  • 1 cup (120 g) unbleached, all-purpose flour
  • 1 cup (120 g) white whole wheat or light spelt flour (or an additional cup of unbleached, all-purpose flour)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon kosher salt
  • 3/4 cup (177 mL) non-dairy milk of choice
  • 1 teaspoon white vinegar or lemon juice
  • 2/3 cup (~5.3 oz or 150 g) plain/unsweetened or vanilla vegan yogurt
  • 1/4 cup (60 mL) vegetable oil, such as safflower, grapeseed, refined avocado, or canola
  • 1/2 cup cane sugar
  • 1 1/2 cups (145 g) grated zucchini, pressed gently with paper towels or cloth to remove some moisture 
  • 2/3 cup (105 g) pitted, chopped Medjool dates


  • Preheat your oven to 350F and lightly oil or line a muffin baking pan.
  • In a large mixing bowl, whisk together the flours, baking powder, baking soda, cinnamon, ginger, and salt.
  • In another mixing bowl, whisk together the non-dairy milk and vinegar or lemon juice. Add the yogurt, oil, and sugar. Stir well to combine.
  • Add the wet ingredients to the dry ingredients and fold together until they're almost mixed. Add the grated zucchini and chopped dates. Continue folding until the batter is evenly mixed. A few little lumps here and there are ok.
  • Use an ice cream scoop or a 1/3 cup measuring spoon to fill the muffin pan with the batter. Bake for 22-28 minutes, or until the tops of the muffins are round and firm to touch and they're just becoming golden brown. Allow the muffins to cool for about 10 minutes, then remove them from the baking pan and transfer them to a cooling wrack. Allow them to cool for an additional 10 minutes before enjoying.