My older son just celebrated his 9th birthday (oh, where did the time go?!?) and he requested zucchini muffins for his so-called birthday cake. Zucchini muffins! For birthday cake! If he didn't look just like me, I would swear there was a mix-up at the hospital. How can I child of mine request zucchini muffins when there are so many great chocolate cake recipes out there? But, I digress.
My grandmother makes the BEST zucchini muffins (and the best everything else too) but it calls for two cups of sugar and a cup of oil. Not exactly a healthy choice. This recipe has half the sugar and a quarter of the oil but is still just as sweet and moist.Zucchini-Applesauce Muffins
- 1 cup each all-purpose flour and whole-wheat flour
- 1 1/2 teaspoons baking soda
- 3/4 teaspoons baking powder
- 1 teaspoon coarse salt
- 1 Tablespoon cinnamon
- 3 eggs
- 1/4 cup vegetable oil
- 1/2 cup unsweetened applesauce
- 1 cup sugar
- 1 teaspoon vanilla
- 2 cups freshly grated zucchini
Preheat oven to 350℉. Line a mini muffin cup with muffin liners. Sift together dry ingredients (through cinnamon); set aside. In a separate bowl, combine the remaining ingredients, mixing till well-blended. Pour flour mixture into egg mixture, stirring just until combined. Bake for 13 minutes or till a toothpick entered into the center of a muffin comes out clean (bake approximately 20 minutes for full-size muffins). Makes two dozen mini muffins.