Easy Vegan Zucchini Muffins

This recipe was inspired by my recent collaboration with a beautiful Trappist Monastery in South Carolina, and receiving an abundance of seasonal harvest from their farm. With picky eaters in my home, I found a few ways to slip zucchini into some foods: the simplest as with zucchini muffins!

Adding “elm egg” became the unique element of these muffins. Slippery elm is a binding herb for digestive support, and aids in a healthy mucosal lining of the throat, esophagus, and small intestines. When combined with warm water, it becomes a goopy egg-like texture… perfect for baking. After experimenting with “elm egg” in baking for about a year, the ratio in this recipe seemed to be the winning formula.

Another secret for the texture of this combination was peeling the zucchini skins before grating. This supports children who hesitate to try new foods with dark green pieces in them.

Preserve the Summer abundance of zucchini with this simple, crowd pleasing recipe!

Slippery Zucchini Muffins

Classic breakfast muffin with zucchini and digestive support herbs “slipped” in. Vegan. Gluten free optional.

  • Difficulty: “Easy”
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  • 2 medium zucchinis, peeled & grated (roughly 2 cups)
  • 2/3 cup sugar
  • 1/2 cup coconut oil, or avocado oil
  • 2 slippery elm eggs (1 Tbsp slippery elm powder whisked in 1/2 cup water).
  • 2 Tbsp of almond milk, or any plant milk
  • 1 3/4 cup flour (or gluten free flour)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp pumpkin pie spice or nutmeg
  • Pinch sea salt


  1. Preheat oven 350 degrees Fahrenheit. Lightly grease muffin tin. Set aside.
  2. In a medium mixing bowl, combine wet ingredients: zucchini, oil, slippery elm egg, and sugar.
  3. Add dry ingredients and combine well (flour, baking soda, baking powder, salt and spices).
  4. Pour batter into muffin pan, filling to the top of each mold!
  5. Bake for 25 minutes, or until lightly golden on the top. Enjoy! Store at room temperature, or in the refrigerator to last longer. Freeze for up to 6 months.

Did you try this recipe? Comment below with your experience with “elm egg!”

One response to “Easy Vegan Zucchini Muffins”

  1. These muffins are incredible! I’m obsessed and my kids are too. Such a great recipe!

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About Me

I’m Jane, the creator and author behind this blog. I’m a minimalist and simple living enthusiast who has dedicated her life to living with less and finding joy in the simple things.

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