Ingredients

The following ingredients have 18 Servings
  • 1 1/2 cups granulated sugar
  • 1/2 cup oil (I used avocado oil)
  • 1/2 cup applesauce
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini
  • 3 1/4 cups all-purpose flour*
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon allspice

Instruction

  • 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.
  • 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.
  • 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.
  • Scoop the batter into each muffin well, filling it almost to the top. Bake the muffins for 20-23 minutes, or until a toothpick inserted into the center of the muffin comes out clean. Transfer the muffins from the muffin tin to a cooling rack. When completely cool, store in an airtight container.