Becca’s Bakery Zucchini Muffins

By Rebecca Campbell | Makes 12 Muffins


  • 2 (US) cups whole spelt flour
  • ½ (US) cup flax meal
  • 2 tsp. baking powder
  • 2 tsp. baking soda
  • 1 tsp. sea salt
  • 2 tsp. ground cinnamon
  • 1 tbs. ground ginger
  • ½ (US) cup coconut oil
  • ¾ (US) cup agave nectar – or, preferably, a few drops of stevia – add one at a time to taste
  • ¾ (US) cup vanilla rice milk (room temperature)
  • 1 tbsp. pure vanilla extract
  • 2 (US) cups organic shredded zucchini (courgette)
  • ½ (US) cup raisins (soaked for 5 minutes in hot water)
  • ½ vegan chocolate chips (or equivalent)


  1. Preheat oven to 325 F. Line a muffin tin with 12 paper liners.
  2. Combine dry ingredients in medium bowl and stir with wire whisk until thoroughly combined.
  3. Add oil, agave, rice milk, and vanilla extract. Stir with spatula until combined.
  4. Gently fold in shredded zucchini, soaked raisins (drained), and chocolate chips.
  5. Divide batter into 12 prepared muffin cups. Bake in middle of the oven for 25 minutes until knife comes out clean.

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by George

I’m George Dryden - a slightly-off-the-wall-but-in-a-good-way journalist, blogger and almost-raw vegan. In April 2014, I graduated as a Certified Health Educator from the Hippocrates Health Institute, in Florida, USA (more about George)

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