Jessica in the Kitchen · by Jessica from Jessica in the Kitchen★ 5.0 (15)
Vegan Zucchini Muffins
NUTRITION · PER SERVING46M COOK
CAL 18%·PRO 6%
CARBS 44G50% OF CAL
1G FIBER0G ADDED0G INTRINSIC21G OTHER22G TOTAL SUGAR
FAT 20G51% OF CAL
9G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender, fluffy vegan zucchini muffins with warm spices and walnuts. A make-ahead breakfast that's moist and satisfying.
mainamericanbaked good🥣 mixer🥧 baking dish🔥 ovendairy freeveganvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1 cup cane sugar ((200g))
- ½ cup oil ((100g), if using coconut oil, ensure it’s melted but any oil works)
- 2 teaspoons vanilla extract (or paste)
- 2 ¼ cups all-purpose flour ((280g), sifted)
- 2 teaspoons baking powder
- ¾ teaspoon sea salt
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ½ cup applesauce
- 1 cup walnuts (chopped and toasted (optional))
- 1 cup grated zucchini ((about 152g), do not press or drain)
At a glance
PER SERVING · TIME 46M
CAL 18%·PRO 6%
CARBS 44G50% OF CAL
1G FIBER0G ADDED0G INTRINSIC21G OTHER22G TOTAL SUGAR
FAT 20G51% OF CAL
9G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 21m
- Sodium
- 3mg
- Total sugar
- 22g
- Added sugar
- ≥21g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 52mg
- Calcium
- 6mg
- Iron
- 0.99mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 3MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.