How to make Vegan Zucchini Cupcakes recipe

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These vegan zucchini cupcakes are a delicious and healthy treat. They are made with whole wheat flour, coconut oil, and zucchini for a moist and flavorful cupcake. They are perfect for a special occasion or just for a snack. The zucchini adds a unique flavor and texture to the cupcakes, while the coconut oil adds a hint of sweetness. The cupcakes are topped with a vegan cream cheese frosting for a delicious finish. Enjoy these vegan zucchini cupcakes for a guilt-free treat!


Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a separate bowl, mix together the coconut oil, coconut sugar, almond milk, and vanilla extract.
Add the wet ingredients to the dry ingredients and mix until just combined.
Fold in the grated zucchini.
Line a muffin tin with cupcake liners and fill each one with the batter.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let cool completely before frosting.
To make the frosting, beat together the vegan cream cheese, vegan butter, and powdered sugar until light and fluffy.
Spread the frosting onto the cooled cupcakes and enjoy!

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