Ingredients

The following ingredients have 4 Servings
  • 1 3/4 cups Sugar
  • 1/2 cup Brown Sugar
  • 4 Eggs, beaten
  • 4 teaspoons Vanilla Extract
  • 1 cup Unsweetened Applesauce
  • 5 cups grated Fresh Zucchini
  • 1 cup grated Apple
  • 1/2 cup melted Butter, cooled
  • 6 cups All-Purpose Flour
  • 4 teaspoons Baking Soda
  • 1/2 teaspoon Salt
  • 5 teaspoons Cinnamon
  • 1 teaspoon Nutmeg
  • 1/2 teaspoon Cardamom
  • couple dashes of Ginger

Instruction

  • Preheat the oven to 375 degrees F.
  • In a large bowl, mix together the sugar, brown sugar, eggs, vanilla, and applesauce.
  • Mix in the grated zucchini and apple and then the melted butter.
  • In a separate bowl, stir together the flour, baking soda, salt, cinnamon, nutmeg, cardamom, and ginger. Add these dry ingredients to the zucchini mixture.
  • Line muffin cups with paper liners or grease with olive oil or nonstick cooking spray.
  • Divide batter evenly among 2 dozen standard sized muffin cups - I fill each cup completely to the top. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 15 - 25 minutes.
  • Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 10-20 minutes.
  • Cool completely before freezing if you choose to freeze the muffins.