Zucchini Applesauce Muffins

A split open zucchini muffin setting next to a basket of muffins.

5 from 1 vote

Fresh shredded zucchini, applesauce, ground flax seed and cinnamon are the main flavors in these delicious Zucchini Applesauce Muffins.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast, Snack

Cuisine: American

Servings: Muffins

Calories: 155kcal

Author: Keri

Ingredients

1 ½ cups Zucchini shredded and drained, about ½ pound
2 Eggs
½ 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 1 ½ cups Zucchini and set on and tap with paper towels to soak up the extra liquid.
In a small bowl, whisk together the 1 ½ cups All-purpose Flour, ½ teaspoon Baking Soda ½ teaspoon Baking Powder, and the ½ teaspoon Salt.
In a mixing bowl, beat the 2 Eggs with a whisk. Then add the ½ cup Granulated Sugar, ½ teaspoon Vanilla, ¼ cup Canola Oil and ¼ cup Applesauce Mix well.
Add the flour mixture, 1 teaspoon Cinnamon and the 2 tablespoons Flax Seed. 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.

Variations:

Add in some chocolate chips, chopped nuts, berries, or additional spice to change up this recipe.

Store these muffins in the refrigerator if you will not be eating them in the first couple of days. Best stored in a Zip-Loc bag or a covered container.

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