Healthier Zucchini Muffins

Serving 18 people

45 min


  • allspice 1 teaspoon allspice
  • applesauce 1/2 cup applesauce
  • baking powder 1 teaspoon baking powder
  • baking soda 1/2 teaspoon baking soda
  • eggs 3 eggs
  • flour 3 1/4 cups all-purpose flour*
  • granulated sugar 1 1/2 cups granulated sugar
  • ground cinnamon 1 teaspoon ground cinnamon
  • oil 1/2 cup oil (I used avocado oil)
  • salt 1 teaspoon salt
  • vanilla extract 1 teaspoon vanilla extract
  • zucchini 2 cups grated zucchini
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How to make it

  1. Preheat the oven to 375 degrees, and prepare a muffin tin by placing paper liners in each well. Spray each liner with nonstick spray to keep the muffins from sticking.
  2. In a large bowl, mix together sugar, oil, applesauce, eggs, and vanilla extract. You can do this by hand, or with an electric mixer. Fold in grated zucchini and then set the bowl aside.
  3. In another bowl, mix flour, baking powder, baking soda, salt, cinnamon and allspice. Stir the flour mixture into the zucchini batter until it is just fully incorporated. Do not over mix.
  4. Scoop the batter into each muffin well, filling it almost to the top.
  5. Bake the muffins for 20-23 minutes, or until a toothpick inserted into the center of the muffin comes out clean.
  6. Transfer the muffins from the muffin tin to a cooling rack. When completely cool, store in an airtight container.