Looking for a delicious way to sneak in some veggies? These Zucchini Applesauce Muffins are moist, not too sweet, with a hint of cinnamon. Ground flaxseed is added for a slight nutty flavor. Zucchini Muffins are similar to zucchini bread but are ready in just about 30 minutes!
Why We Love This Recipe
- Kid-approved – Even picky eaters love these muffins!
- Healthy twist – Made with applesauce and flaxseed for added nutrition.
- Easy to customize – Add some chocolate chips, chopped nuts, or additional spices like nutmeg or cardamom.
Ingredients for Zucchini Applesauce Muffins
- Zucchini - Shred the zucchini and set it on some paper towels to drain before making the zucchini muffin batter.
- Applesauce - For this Zucchini Applesauce 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 already ground flaxseed.
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.
In a small bowl, mix the baking soda, baking powder, and salt with the all-purpose flour.
In a large mixing bowl, beat the eggs. Then add the granulated sugar, applesauce, canola oil, and vanilla. Whisk together.
Add the ground flaxseed, cinnamon, and the flour that has already been mixed with the baking soda, baking powder, and salt. Stir until combined.
Next, add the shredded zucchini that has been draining on paper towels. Stir until combined.
The completed batter should be like this.
Coat a muffin pan with non-stick spray.
Scoop the zucchini muffin batter into the prepared muffin tin. An ice cream scoop or a measuring cup works well for this.
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.
I like the slightly crispy edges on these muffins. If you prefer, you can use muffin papers for easier clean-up and softer edges.
Mom 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 the zucchini.
Other Zucchini Recipes
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Recipe FAQ's
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.
No. I never peel the zucchini.
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.
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Printable Recipe
Zucchini Applesauce Muffins
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!
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