Zucchini Bread Muffins

a split open zucchini muffin next to a basket of muffins

Zucchini Bread Muffins with applesauce and ground flax are extremely light. And because none of the flavors are overpowering, they make a perfect breakfast or afternoon snack.

5 from 1 vote

Prep Time: 15 minutes

Cook Time: 20 minutes

Servings: Muffins

Calories: 172kcal

Author: Cook This Again, Mom!

Ingredients

1 ½ cups Zucchini shredded, about ½ pound
2 Eggs
¾ cup Granulated Sugar
¼ cup Canola Oil
¼ cup Applesauce unsweetened
½ teaspoon Vanilla
1 ½ cups All-purpose Flour
½ teaspoon Salt
½ teaspoon Baking Powder
½ teaspoon Baking Soda
1 teaspoon Cinnamon
2 tablespoons Flax Seed ground

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!

Video

Notes

Store the muffins in a container with a lid at room temperature. Or, in a zip-loc bag.

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