These Zucchini Bread Muffins are made with freshly grated zucchini, a bit of applesauce to cut down on the amount of oil, a hint of cinnamon, and some ground flaxseed for a slightly nutty flavor.
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.
This recipe is a perfect choice when you are craving Zucchini Bread, but you don't really want to wait an hour for it to bake. And the muffins taste fabulous!
Other muffin recipes
- Pineapple Nut Muffins
- Chocolate Chip Orange Muffins
- Peach Muffins
- Chocolate Banana Muffins
- Banana Almond Bran Muffins
- Molasses Bran Muffins
To make the Zucchini Bread Muffins you need...
- Granulated Sugar
- Canola Oil
- All-purpose Flour
- Baking Powder
- Baking Soda
- Ground Flax Seed (optional)
How to make this recipe
Before you start to mix the ingredients you need to shred the zucchini. A regular box grater works great for this. Of course, you can also use a food processor with the shredding attachment.
After shredding the zucchini, I like to 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.
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.
In a mixing bowl, beat the eggs. Then add the granulated sugar, applesauce, canola oil, and the vanilla. Whisk together.
To the mixed liquids add the ground flaxseed, cinnamon, and the flour that has already been mixed with the baking soda, baking powder, and the salt. Stir until combined.
Add the shredded zucchini.
Fold in the zucchini and stir only until completely mixed.
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.
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.
Store the muffins in a container with a lid at room temperature. Or, in a zip-loc bag.
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Zucchini Bread Muffins
- 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
- 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!
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