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.
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
- 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.
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.
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.
2 - In a mixing bowl, beat the eggs. Then add the granulated sugar, applesauce, canola oil, and vanilla. Whisk together.
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.
4 - Stir until combined.
5 - The complete batter should be like this.
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.
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.
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.
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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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Zucchini Bread Muffins
- 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
- 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!