These are the ultimate zucchini muffins - they are soft, chewy and full of cinnamon and nutmeg and contain no butter or oil. When you're in the mood for a regular old zucchini muffin, make these!
I'm not gonna lie - these are my favorite zucchini muffins by far. I make them several times each summer and jazz them up and down depending on my mood. But for some reason, I didn't want to make those today.
These were the 2nd best zucchini muffins I've ever made. They require no special ingredients and can easily be made even healthier if you swap out some of the flour for white whole wheat. You could probably reduce the sugar by another 1/4 to 1/2 cup if you really wanted to, but I thought these were just perfect the way they were. And if you're keeping track, these are definitely kid and husband approved as well.
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- pinch salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2/3 cup unsweetened applesauce
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 eggs
- 1 teaspoon vanilla extract
- 3 cups grated zucchini (about 2 medium zucchini)
Preheat your oven to 350 degrees F. Generously grease 2 standard muffin pans and set aside.
In a large bowl, whisk together the flour, baking soda, salt, cinnamon and nutmeg. Set aside.
In a small bowl, mix together the sugars, eggs and vanilla. Transfer to the large bowl and mix until a few streaks remain. Add the grated zucchini and mix until everything just comes together. Do not overmix.
Fill each muffin well with batter all the way to the top. Bake in your preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow muffins to cool before serving.
Muffins should be stored in an airtight container at room temperature or in the refrigerator. They will last several days.
Yield: I got about 17 muffins
Source: Slightly adapted from Simply Recipes