If you’re looking for a delicious egg-free, dairy-free zucchini bread muffin recipe, you will devour these more quickly than the time it takes them to bake. (Good thing this recipe makes 24 muffins!)
I am a self-proclaimed carb-a-holic, but it has been difficult to find baked goods recipes that both taste delicious and come out well when substituting dairy-free and egg-free ingredients. But I was determined to come up with a zucchini bread muffin recipe that would satisfy my craving. And boy, does this recipe, adapted from Tiffany’s at Creme de la Crumb, do it.
But don’t just take my word for it—Nugget is a big fan of zucchini bread muffins, too!
BEFORE MAKING THESE ZUCCHINI BREAD MUFFINS
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There are. a few things to know before you dive in:
First, you’ll want to use a quality egg replacement product. I’ve tried a couple and I always have consistent results with Bob’s Red Mill Egg Replacer. It is my go-to egg replacer for baking. Surprisingly, I usually have the best luck finding it at Target.
If you’ve never used egg replacer before, most come in powder form and require some sort of preparation prior to using it in a recipe. Instructions for preparing it will be on the package. For Bob’s Red Mill Egg Replacer, it is a ratio of 2 tablespoons of water to 1 tablespoon of egg replacer per egg. Let it sit and thicken before adding it. I normally add it directly to the dry ingredients.
Second, I try to use no sugar added applesauce, but whatever I have on hand gets used. If using applesauce with high sugar content, you may wish to cut down the amount of sugar you add to the recipe.
Third, the batter, before adding the zucchini, will be on the dryer side. This is normal. It will moisten into a normal muffin batter once the zucchini is added in.
One last thing to know is that I make these muffins a bit on the moist side because I don’t like dry muffins. If you don’t like a moist muffin top, I’d recommend cutting the apple sauce down slightly. You can try reducing it by 1/4 cup. Store the muffins in a plastic bag or container with the lid popped slightly.
BAKING TOOLS YOU DIDN’T KNOW YOU NEEDED
I always feel inspired to bake when I get new kitchen gadgets that make my life easier. Here are a few of my baking favorites in case you want to check them out:
- This is my favorite measuring cup for making the egg replacer because it measures tablespoons.
- A neat feature of this box grater is its detachable storage container, which makes measuring your grated zucchini a breeze.
- These baking storage containers offer cool integrated tools such as a leveling bar for mess-free flour measuring, pour spouts to cut down on mess, and a terra cotta disk for to keep brown sugar from drying out.
- Here are my go-to measuring cups and spoons.
- This core silicone spatula is my absolute favorite. It’s my go-to baking spatula because it’s shaped to perfectly wipe the bowl clean. I also love these mini silicone tools which are great for scooping things out of smaller containers (like your egg replacer cup).
- These mixing bowls have pour spouts that make it really easy to pour batter. The shape is also convenient for storing in more shallow or skinny kitchen cabinets.
- I hate getting muffin batter everywhere. I use a cookie scoop like the largest one to measure out the perfect muffin portion.
- We have an electric oven so consistent baking can be a challenge. These muffin tins bake evenly and consistently every time.
- And, you’ll need lots of fun baking cups because you’ll want to make this recipe over and over again!
Now that you have the goodies, get baking!
- 3 c. flour
- 1 c. sugar
- 1 tsp. cinnamon
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2 tbsp. Bob's Red Mill Egg Replacer, prepared according to package directions
- 1/2 c. oil
- 1 c. applesauce
- 1 tsp. vanilla
- 3 c. finely grated zucchini (1 large zucchini or two small ones)
- Preheat the oven to 350 degrees and prepare muffin tins with liners or spray.
- Prepare egg replacer according to instructions on the package. The consistency should be thick and slightly goopy.
- Whisk together flour, sugar, cinnamon, baking powder, baking soda, and salt. Add in egg replacer next.
- Add oil, applesauce, and vanilla to the dry ingredients. Stir with a spatula until combined. The batter will be dry and thick.
- Fold the zucchini into the mixture. The batter will moisten. Mix only until zucchini is incorporated to avoid over-mixing.
- Fill each muffin tin about 3/4 of the way full. (An ice cream scoop works well!) Bake for 22-25 minutes or until a toothpick or cake tester comes out clean.
If you don't like moist muffin tops, I'd recommend cutting the apple sauce down slightly. You can try reducing it by 1/4 cup.
Store the muffins in a plastic bag or container with the lid popped slightly. Or, store muffins in the fridge for the longest shelf life.
Happy baking, mama!