Imagine biting into a warm, fluffy muffin that's packed with hidden nutrition and bursting with incredible flavor - that's exactly what these Zucchini Muffins with Applesauce deliver! Whether you're a health-conscious foodie or just looking for a delightful breakfast treat, this recipe transforms ordinary ingredients into a culinary masterpiece that will have everyone asking for seconds. Prepare to be amazed by how a simple vegetable can create such a mouthwatering, moist, and absolutely addictive muffin!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup grated zucchini
- 1 cup applesauce
- 1/2 cup sugar
- 1/3 cup vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C). This ensures that the oven is at the right temperature when you put the muffins in to bake.
- Prepare a muffin tin by lining it with paper liners or greasing it lightly with cooking spray or butter. This will help prevent the muffins from sticking.
- In a large mixing bowl, combine 1 cup of grated zucchini, 1 cup of applesauce, 1/2 cup of sugar, 1/3 cup of vegetable oil, 1 egg, and 1 teaspoon of vanilla extract. Mix these ingredients together until well combined and smooth.
- In a separate bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1/2 teaspoon of salt, and 1 teaspoon of cinnamon. This helps to evenly distribute the dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix; it's okay if there are a few lumps.
- Using a spoon or an ice cream scoop, divide the muffin batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Place the muffin tin in the preheated oven and bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffin tin from the oven and allow the muffins to cool in the tin for about 5 minutes. Then, transfer the muffins to a wire rack to cool completely.
- Enjoy your delicious zucchini muffins with applesauce as a snack or breakfast treat!
Tips
- Moisture is Key: When grating zucchini, don't squeeze out the moisture. The natural water content helps keep the muffins incredibly soft and tender.
- Prevent Overmixing: Stir the batter just until the dry and wet ingredients are combined. Overmixing can lead to tough, dense muffins.
- Check for Freshness: Ensure your baking soda and baking powder are fresh for the best rise and texture.
- Optional Add-Ins: Consider folding in chopped nuts, chocolate chips, or dried fruit for extra flavor and texture.
- Storage Hack: These muffins freeze beautifully! Store in an airtight container for up to 3 months and reheat for a quick breakfast or snack.
- Grating Tip: Use the large holes of a box grater for the zucchini to ensure the right texture and moisture distribution.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 3g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 20mg
