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    Home » Recipes

    Zucchini Bread Muffins

    Published: Aug 10, 2022 by Keri Hix

    116 shares
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    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. In around 30-minutes, you can be enjoying these delicious Zucchini Muffins.

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

    Another zucchini recipe your family might enjoy is Simple Cheesy Zucchini and Yellow Squash Casserole. A super easy-sidedish the kids will love!

    This recipe is a perfect choice when craving Zucchini Bread, but you don't want to wait an hour for it to bake. And the muffins taste fabulous!

    Table of contents
    • Recipe ingredients
    • Step-by-step instructions
    • Pro tip
    • Other recipes you might like
    • Recipe Faq's
    • Recipe

    Recipe ingredients

    Ingredients for zucchini muffins on a butcher block board.
    • Zucchini - Shred the zucchini and set it on some paper towels to drain before making the zucchini muffin batter.
    • Applesauce - For this Zucchini Bread Muffin recipe, I use unsweetened applesauce.
    • Ground Flax Seed - Flax seed is optional. If you use it, use a coffee grinder to grind the seed or buy the type already done for you.

    Step-by-step instructions

    Before mixing the ingredients for the muffins, you need to shred the zucchini. A regular box grater works great for this. Of course, you can also use a food processor with a shredding attachment.

    Flour in a small cream color bowl.

    1 - For making the batter, the first thing to do is mix the baking soda, baking powder, and salt with the flour. I put them all into a small bowl and lightly whisk them together.

    A blue bowl with a whisky mixing ingredients.

    2 - In a mixing bowl, beat the eggs. Then add the granulated sugar, applesauce, canola oil, and vanilla. Whisk together.

    Dry ingredients on top of mixed wet ingredients in a blue bowl.

    3 - Add the ground flaxseed, cinnamon, and the flour that has already been mixed with the baking soda, baking powder, and salt. Stir until combined.

    Shredded zucchini on top of mixed wet ingredients for muffins.

    4 - Stir until combined.

    Mixed zucchini muffin batter in a blue bowl.

    5 - The complete batter should be like this.

    Muffin batter in a muffin pan.

    6 - Coat a muffin pan with non-stick spray. Give it a fairly good amount to coat. We don't want these muffins to stick at all. I opted not to use muffin papers for this recipe. I wanted the lightly crisp edges that you get when making zucchini bread.

    Just baked zucchini muffins still in the baking pan.

    Bake, the Zucchini Bread Muffins in a 350-degree oven for 15 - 20 minutes or until a toothpick, comes out clean when inserted into the center of the muffins. Mine baked for 17 minutes. Remember, all ovens vary.

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

    Pro tip

    After shredding the zucchini, I place it on a few paper towels to soak up a bit of the excess liquid. I also use additional paper towels and lightly tap away some liquid.

    Other recipes you might like

    • Applesauce Cake Recipe
    • Applesauce Spice Mini Bites
    • Simple Cheesy Zucchini and Yellow Squash
    • Pasta with Veggies & Smoked Sausage

    Recipe Faq's

    Why are my zucchini muffins soggy?

    Make sure to take a moment and drain the shredded zucchini before using. You don't need to squeeze it in a towel, but draining on paper towels and dabbing it slightly will help with that excess moisture.

    Do I need to peel the zucchini before shredding it?

    No. I never peel the zucchini.

    Do I need to store the zucchini muffins in the refrigerator?

    I only store the muffins in the refrigerator if we won't be eating them all within the first couple of days. They will last a few days longer in the refrigerator.

    Find all my recipes on Pinterest at Cook This Again. Or, on Facebook at Cook This Again.

    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below & a review in the comments section further down the page.

    Recipe

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

    Zucchini Bread Muffins

    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.
    5 from 1 vote
    Print Rate
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Servings: 12 Muffins
    Calories: 172kcal
    Author: Keri Hix

    Ingredients

    • 1 ½ cups Zucchini shredded and drained, 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!

    Notes

     
    No need to peel the zucchini first. 
    Don't forget to drain the shredded zucchini on paper towels before mixing in the batter. 
     
    Click here to add your own private notes.

    Nutrition

    Calories: 172kcal | Carbohydrates: 26g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 173mg | Potassium: 85mg | Fiber: 1g | Sugar: 13g | Vitamin A: 71IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @CookThisAgain or tag #cookthisagainmom!

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    Hi! My name is Keri.

    I am the mom behind Cook This Again, Mom! and I love to cook! Well, most of the time I do.

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