Zucchini is a summer squash but is pretty plentiful in most grocery stores year-round. It's low in calories, high in fiber, and is full of great vitamins and minerals like Vitamin A, C, and K, plus potassium, magnesium, and folate.
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.
My 13-year-old literally BEGS me to bake these muffins for him. Last time I made them, he ate seven in two days! It's a sweet treat that I don't feel bad about!
Zucchini-Applesauce Muffins
- 1 cup each all-purpose flour and whole-wheat flour
- 1½ teaspoons baking soda
- ¾ teaspoons baking powder
- 1 teaspoon coarse salt
- 1 Tablespoon cinnamon
- 3 eggs
- ¼ cup vegetable oil
- ½ 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 muffins.
