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Three vegan blueberry zucchini cupcakes topped with vegan lemon buttercream frosting sit on a tea towel. In the background are blueberries and a lemon. Lemon zest is scattered around the cupcakes.
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Vegan Blueberry Zucchini Cupcakes

These vegan blueberry zucchini cupcakes are the perfect way to wrap up summer! A great way to use up extra blueberries and zucchini. These cupcakes taste great without the frosting as well.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Cupcakes
Cuisine: American
Keyword: easy, gluten-free, summer
Servings: 14 cupcakes
Calories: 183.8kcal
Author: The Panicked Foodie


  • 1/2 cup butter of your choice
  • 3/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon Kosher salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cardamom
  • 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons boiling water) (OR 1 large egg)
  • 1 teaspoon vanilla extract
  • 6 tablespoons milk of your choice
  • 1/4 cup unsweetened applesauce
  • 3/4 cup shredded unpeeled zucchini, patted dry
  • 2 cups 1:1 gluten-free flour (I used Bob's Red Mill gluten-free 1:1 baking flour, 4.8 oz/cup) (OR 2 cups regular all-purpose flour)
  • 1 cup fresh (washed and dried) or frozen blueberries


  • Arrange oven rack to be in the middle. Preheat to 400F. Grease or line cupcake pan. Mix ingredients for flax egg and let it thicken for 5 minutes.
  • In a large mixing bowl, cream together butter of your choice with granulated sugar using an electric mixer on medium speed. To the large bowl, add ground cinnamon, ground cardamom, Kosher salt, baking powder, flax egg, vanilla extract, milk of your choice, unsweetened applesauce, and shredded zucchini. Mix on medium speed until combined.
  • Add flour in two additions, mixing thoroughly after each addition.
  • Gently fold in blueberries.
  • Fill each cupcake liner with a 1/4 cup of cupcake batter.
  • Reduce heat to 375F. Bake 30-35 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. Let cool in muffin tin for a few minutes, then transfer to a cooling rack to finish cooling.
  • After the cupcakes are finished cooling, you can either eat them as-is, or you can frost them with a vegan lemon buttercream frosting or any other frosting of your choice. You can either spread the frosting on with a butter knife, or you can pipe the frosting. To learn how to set-up a piping bag and frost a cupcake, check out my tutorial on YouTube.



To freeze: Place cupcakes on a wax paper lined baking sheet and transfer to the freezer. Once frozen, individually wrap each cupcake in saran wrap, place in a labeled Ziploc freezer bag, and store for up to one month in the freezer.
The nutrition label is for the cupcake only, without any frosting. The final nutrition label will depend on which frosting you top your cupcake with.


Serving: 1cupcake | Calories: 183.8kcal | Carbohydrates: 29.9g | Protein: 1.5g | Fat: 6.6g | Saturated Fat: 2.9g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 2.7g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 207.2mg | Potassium: 40.1mg | Fiber: 1.2g | Sugar: 12g | Vitamin A: 206.1IU | Vitamin C: 2.5mg | Calcium: 54.6mg | Iron: 0.1mg