Description
Moist zucchini muffins with warm cinnamon spice and tender texture.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup vegetable oil
- 1/4 cup unsweetened applesauce
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 1/2 cups shredded zucchini
- Optional: 1 cup chocolate chips or chopped nuts
Instructions
- Preheat oven to 425°F and prepare muffin pan
- Whisk dry ingredients together
- Mix wet ingredients and zucchini in separate bowl
- Combine wet and dry ingredients gently
- Fill muffin cups nearly full
- Bake 5 minutes at 425°F
- Reduce temperature to 350°F and bake 13-15 minutes
- Cool in pan for 10 minutes
- Transfer to wire rack and serve
Notes
- Do not overmix batter
- Do not squeeze zucchini dry
- Store at room temperature up to 4 days
- Freeze up to 3 months
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 176
- Sugar: 18
- Sodium: 152
- Fat: 5
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 1
- Carbohydrates: 31
- Fiber: 1
- Protein: 2
- Cholesterol: 14