Do I need to peel the zucchini?

No! You don't need to peel zucchini before shredding it with a grater for zucchini muffins.

Do I need to squeeze the liquid out of the zucchini?

No, you don't need to squeeze out the liquid from the shredded zucchini for zucchini muffins unless the recipe specifies to. This zucchini muffin recipe takes into account the liquid, saving you that extra step!

How do you know when zucchini muffins are done baking?

Insert a toothpick into the center of a muffin. The muffins are done if the toothpick comes out clean or with a few crumbs. Let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Applesauce Zucchini Muffins

Name: Applesauce Zucchini Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 cup whole wheat flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon fine sea salt; 1 teaspoon ground cinnamon; 2 large eggs; 1/2 cup unsweetened applesauce; 1/3 cup pure maple syrup or honey; 1/4 cup vegetable oil; 1/4 cup milk of choice; 1 teaspoon vanilla extract; 1 1/2 cups shredded zucchini

Description

Applesauce Zucchini Muffins are the perfect summer muffin recipe. They’re loaded with fresh zucchini and made healthier with whole wheat flour and applesauce.

Ingredients

Scale

1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 teaspoon ground cinnamon
2 large eggs
1/2 cup unsweetened applesauce
1/3 cup pure maple syrup or honey
1/4 cup vegetable oil
1/4 cup milk of choice
1 teaspoon vanilla extract
1 1/2 cups shredded zucchini

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Instructions

Preheat the oven to 375°F. Lightly spray a 12-cup muffin tin with cooking oil or line it with paper liners and lightly spray the liners with oil.
In a medium bowl, whisk together the flours, baking powder, baking soda, salt, and cinnamon. Set aside.
In a large mixing bowl, whisk together the eggs, applesauce, maple syrup, vegetable oil, milk, and vanilla extract until fully combined.
Stir the dry ingredients mixture into the wet ingredients mixture using a silicone spatula, until just combined. Do not overmix. Gently fold in the shredded zucchini.
Divide the batter evenly among the prepared muffin cups. They should each be 3/4 full. Bake for 16-20 minutes, or until golden and an inserted toothpick comes out clean.
Cool for 5 minute before moving to a wire rack to cool completely.

Equipment

Cheese Grater

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Measuring Spoons

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Muffin Tin

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Notes

Don’t overmix the batter. Use a wooden spoon or silicone spatula to mix until just barely combined. There will be some lumps. Overmixing can cause muffins to become tough instead of light and fluffy.

Once completely cooled, store muffins in an airtight container at room temperature for 1-2 days. You could also store them in the fridge for 3-4 days. To freeze, individually wrap the muffins with plastic wrap and store them in a freezer bag or container for up to 2 months. Thaw them on the counter at room temperature for 15 minutes before enjoying.

Nutritional values (per serving) are approximates only.

Nutrition

Serving Size: 1 muffin
Calories: 154
Sugar: 6.6 g
Sodium: 165.8 mg
Fat: 5.7 g
Saturated Fat: 4 g
Carbohydrates: 23.1 g
Fiber: 1.6 g
Protein: 3.7 g
Cholesterol: 31.1 mg