When I first experimented with adding matcha to my baking, I never imagined a simple muffin could capture the essence of a vibrant Japanese tea ceremony. The moment I pulled these Fluffy Vegan Zucchini Matcha Muffins from the oven, I knew they were something special.
Soft, green flecks of zucchini paired with the earthy aroma of matcha created a beautiful balance — indulgent yet wholesome. These muffins have quickly become my favorite for busy mornings or relaxing tea breaks. They’re light, moist, dairy-free, and delicious enough to impress even non-vegans.
So let’s bake these little green beauties together!
🌿 Why You’ll Love These Zucchini Matcha Muffins
- Irresistible Flavor: Earthy matcha complements the subtle sweetness of zucchini for a uniquely balanced taste.
- Easy to Make: Simple ingredients and one bowl — perfect for beginners.
- Nutritious & Vegan: Packed with moisture, vitamins, and antioxidants.
- Customizable: Add chocolate chips, nuts, or citrus zest for your twist.
- Crowd-Pleaser: Ideal for breakfast, tea time, or gifting!
🥣 Ingredients for Zucchini Matcha Muffins
For 12 Muffins
Dry Ingredients
- 1 ¼ cups all-purpose flour
- ½ cup almond flour (or replace with all-purpose flour for nut-free)
- ¾ cup cane sugar (or coconut sugar)
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp sea salt
- 1 ½ tbsp matcha powder (use high-quality ceremonial grade)
Wet Ingredients
- 1 cup unsweetened soy milk (or almond/oat milk)
- 1 tsp apple cider vinegar (or white vinegar)
- ¼ cup grapeseed oil (or melted coconut oil)
- 1 tsp pure vanilla extract
- 1 cup grated zucchini (unpeeled)
👩🍳 How to Make Zucchini Matcha Muffins
- Preheat the oven to 350°F (175°C) and line a muffin tin with 12 paper liners.
- Mix dry ingredients: In a large bowl, whisk together all-purpose flour, almond flour, sugar, baking powder, baking soda, salt, and matcha powder.
- Prepare wet ingredients: In a small bowl or measuring cup, combine soy milk and vinegar. Let it sit for 3–5 minutes to curdle slightly (this creates vegan buttermilk).
- Combine: Add the soy milk mixture, oil, vanilla extract, and grated zucchini to the dry ingredients. Gently fold together until just combined — do not overmix.
- Fill muffin cups: Spoon batter evenly into the liners, about ¾ full.
- Bake for 25–28 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Let muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Optional: Dust with powdered sugar or drizzle with dark chocolate once cooled.
🍫 Zucchini Matcha Muffin Variations
- Gluten-Free: Replace all-purpose flour with a gluten-free flour blend.
- Nut-Free: Skip almond flour and add an extra ½ cup all-purpose flour.
- Sweet Treat: Mix in chocolate chips or dried cranberries.
- Spiced Up: Add a pinch of cinnamon or nutmeg for warmth.
- Citrus Glow: Stir in lemon or orange zest for a refreshing flavor twist.
- Fruit Boost: Fold in ½ mashed banana or ¼ cup applesauce for added sweetness.
⏱ Make-Ahead Tips
- Prep Dry Mix: Combine and store the dry ingredients in an airtight jar for up to 3 days.
- Prep Zucchini: Grate in advance and refrigerate (up to 24 hrs). Squeeze excess water before mixing.
- Quick Bake: Just mix your wet ingredients into the prepped dry blend and bake — perfect for busy mornings!
🧊 Storage & Reheating
- Room Temperature: Store in an airtight container for up to 3 days.
- Freezer: Freeze individually, then transfer to a bag for up to 3 months.
- Reheat: Warm in the oven at 350°F for 5 minutes or microwave for 15 seconds.
☕ What to Serve with Zucchini Matcha Muffins
- Almond Butter: Adds creamy, nutty contrast.
- Coconut Whipped Cream: A luscious dairy-free topping.
- Fresh Berries: Add color and a burst of freshness.
- Green or Chamomile Tea: Complements matcha’s earthy tone.
- Dark Chocolate Drizzle: For an indulgent café-style finish.
💡 Expert Baking Tips
- Use quality matcha: Fresh, bright-green powder gives the best flavor and color.
- Don’t overmix: It can make the muffins dense — stir gently.
- Grate zucchini finely: No peeling needed; it adds moisture and nutrients.
- Check freshness of baking powder/soda: Old leavening agents can cause flat muffins.
- Let cool fully: They continue to set as they cool.
❓ FAQs
Q: How do I pick the best zucchini?
Choose small, firm zucchinis with smooth skin. Avoid overripe ones — smaller zucchinis are sweeter and tender.
Q: Can I make these muffins nut-free?
Yes! Just replace almond flour with all-purpose flour or oat flour.
Q: Can I freeze them?
Definitely. Freeze up to 3 months and thaw at room temperature.
Q: My muffins turned out dense. What happened?
Likely overmixed batter or old baking powder. Mix gently and use fresh ingredients.
💚 Final Thoughts
There’s something magical about the way matcha and zucchini come together in these fluffy, wholesome muffins. Whether you enjoy them warm from the oven or with a steaming cup of tea, these Zucchini Matcha Muffins bring a moment of calm indulgence to your day.
✨ Try this recipe today — and don’t forget to check out more healthy baking ideas on the blog!
(See all on our blog)
