Description
Deliciously moist zucchini muffins that blend indulgence with nourishment, featuring a balance of spices and a touch of chocolate or nuts.
Ingredients
Scale
- 2 cups grated zucchini
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup unsweetened applesauce
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup chopped nuts (optional)
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners.
- Mix the grated zucchini, sugar, brown sugar, applesauce, vegetable oil, eggs, and vanilla in a large bowl until well incorporated.
- Combine the flour, baking powder, baking soda, salt, and cinnamon in another bowl by whisking.
- Mix the dry ingredients into the wet ingredients gradually, stirring until just combined.
- Fold in the nuts and chocolate chips, if using.
- Fill the muffin cups about 2/3 full with the batter.
- Bake for 20-25 minutes until a toothpick comes out clean.
- Cool the muffins for a few minutes before transferring them to a wire rack.
Notes
Store muffins in an airtight container for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to three months.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg