These Zucchini Bread Muffins use applesauce to cut down on the oil. The flavor is outstanding, with a hint of cinnamon and some ground flaxseed for a slightly nutty flavor.
1 ½cupsZucchinishredded and drained, about ½ pound
2Eggs
¾cupGranulated Sugar
¼cupCanola Oil
¼ cupApplesauceunsweetened
½teaspoonVanilla
1 ½cupsAll-purpose Flour
½teaspoonSalt
½teaspoonBaking Powder
½teaspoonBaking Soda
1teaspoonCinnamon
2tablespoonsFlax Seedground
Instructions
Pre-heat oven to 350 degrees.
Spray a 12 cup muffin tin with non-stick spray, set aside.
Shred the zucchini and set on and tap with paper towels to soak up the extra liquid.
In a small bowl, whisk together the flour, baking soda, baking powder, and the salt.
In a mixing bowl, beat the eggs with a whisk. Then add the granulated sugar, vanilla, canola oil, and applesauce. Mix well.
Add the flour mixture, cinnamon, and the ground the flaxseed. Stir until combined.
Finally, add the shredded zucchini and fold it into the muffin batter.
Scoop the zucchini bread muffin batter into the prepared muffin tin.
Bake the muffins at 350 degrees for 15 - 20 minutes. The muffins will be golden brown and a toothpick will come out clean when inserted into the middle when they are done.
Let cool slightly and remove the muffins from the pan. You may have to run a knife around the edges of the muffins to loosen slightly. Enjoy!
Notes
No need to peel the zucchini first. Don't forget to drain the shredded zucchini on paper towels before mixing in the batter.