Zucchini Morning Glory Muffins


I don’t know about everyone else, but the zucchini in my garden is happy this year! I have a lot of it and was inspired of ways to use it up and integrate it with each meal. So, the Zucchini Series was invented. I am going to post three zucchini recipes; one for breakfast, lunch and dinner. I hope these recipes are loved as much as they are in my house, whether you are using your own zucchini or if they’re picked up from your favorite farmer’s market!

Naturally, I am going to start with the breakfast item. There is a coffee shop by my house and they have drinks, baked goods, and desserts. I got one of their Morning Glory muffins which was dense and filling and so flavorful. I loved that you could see the carrots throughout and decided to recreate the muffin while adding our beloved zucchini for an extra nutrient punch! Added bonus, this is another vegan recipe!



To begin, we need to grate the carrot and zucchini. I grated with the larger openings and right onto a cheese cloth. We need to wring out all of the extra moisture, so grating right onto the cloth saves a step. Once you wring out all of the moisture you can get, put the grated vegetables on some paper towel while we get the rest of the batter ready, for good measure.


In a bowl, mix your flax eggs. If you aren’t vegan, feel free to use your eggs! For flax eggs, take 1 tbs of milled flax seed and mix with 2.5 tbs of water. We need 3 flax eggs for this recipe, so ultimately mix 3 tbs of flax seed with 7.5 tbs of water. Stir it together and let it sit to the side.

In another large bowl, we will begin pulling together our dry ingredients. Mix the grated carrot and zucchini with the oats, walnuts, flour, sugar, cinnamon, nutmeg, salt, baking soda, baking powder and raisins. Stir to make sure everything is evenly distributed.


Now that the flax egg has been sitting for at least 5 minutes, we will stir in the rest of the wet ingredients into that same bowl. Add the milk, apple sauce, vanilla extract, and coconut oil. Whisk together and then add it to the dry ingredients.

Stir it all together so it is evenly mixed. These do not rise a ton, so in a muffin pan with liners, I filled each liner up to the top.

Bake at 350 degrees for 20-22 minutes, until they are golden brown and a toothpick which is inserted in the middle comes out clean. Remove and let cool.




  • 1 cup Grated Zucchini
  • 1 cup Grated Carrot
  • 1 cup Oats
  • 1/2 cup Chopped Roasted Walnuts
  • 1 cup Flour of choice
  • 1/2 cup Coconut Sugar
  • 1 tbs Cinnamon
  • 1 tsp Nutmeg
  • 1 tsp Salt
  • 1/3 cup Raisins
  • 1 1/2 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 3 Flax Eggs ( 3 tbs Flaxseed Meal and 7.5 tbs of Water)
  • 1/2 cup Nut Milk
  • 1/4 cup Unsweetened Applesauce
  • 1 tbs Vanilla Extract
  • 1 tbs Melted Coconut Oil


  1. Grate the carrot and zucchini onto a cheesecloth or paper towel and wring out extra fluid from them. 
  2. In a bowl, whisk together the flax eggs; 3 tbs flaxseed meal and 7.5 tbs of water. Let sit for 5 minutes to thicken.
  3. In a large bowl, stir together the flour, oats, sugar, baking soda, baking powder, nutmeg, cinnamon, raisins, and walnuts. Stir in the grated carrot and zucchini until blended throughout.
  4. In another bowl, whisk together the wet ingredients; melted coconut oil, nut milk, apple sauce, flax eggs, and vanilla extract. 
  5. Add the wet ingredients into the dry and mix until just combined.
  6. Preheat the oven to 350 degrees. Line a muffin pan with parchment paper or cupcake holders. Fill up each space just almost full with batter.
  7. Place in the oven and bake for 20-22 minutes.