Ingredients

The following ingredients have 12 Servings
  • 1 1/2 cups (188g) all-purpose flour (do not scoop with measuring cup, spoon in and level with the straight edge of a butter knife)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • optional: 1 cup (180g) semi-sweet chocolate chips or chopped nuts
  • 1/4 cup (59ml) vegetable oil (or other preferred oil)
  • 1/4 cup (62.5g) unsweetened applesauce (or additional oil)
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups shredded zucchini (about 1-2 medium to large zucchinis)*

Instruction

  • Preheat oven to 425 degrees F (218°C). Prepare a muffin pan with cooking spray or liners.
  • In a large mixing bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together until combined. Set aside. (if adding any optional ingredients, stir them in with the dry ingredients)
  • In a separate medium bowl, stir together the oil, applesauce, brown sugar, granulated sugar, egg, vanilla, and zucchini until combined.
  • Add dry ingredients to the wet ingredients, and gently stir until just combined. Do NOT over-mix. Spoon batter into the prepared muffin cavities, filling each one completely full.
  • Bake muffins for 5 minutes at 425 degrees F (218°C) and then with muffins staying in the oven, reduce heat to 350 degrees F (177°C) and bake muffins for 13-15 minutes more or until a toothpick inserted in the center comes out mostly clean. The high heat will cause muffins to rise and then you will lower heat to cook the center of the muffin.
  • Remove muffins from the oven and allow them to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.