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Zucchini Muffins
Bake up a batch of our delicious Zucchini Muffins with fresh garden zucchini. Picky-eater approved and a great way for anyone to eat more veggies!
Ingredients
3 1/2 cups shredded and packed zucchini, not drained or squeezed
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
4 teaspoons ground cinnamon
3 whole eggs
1/2 cup applesauce
1/2 cup vegetable oil
2 1/4 cups granulated sugar
4 teaspoons vanilla extract
1 cup chopped pecans
Non-Stick Cooking Spray
Instructions
- Line two 12-cup muffin tins with standard muffin papers in 18 holes. Place double tulip papers into the muffin papers. These three layers will stop the bottoms from over browning. Spray with non-stick cooking spray. (If using just standard muffin papers, fill all 24 spots with two papers each, then spray with the non-stick spray.)
- Preheat oven to 350 degrees F. with rack in the upper third of the oven
- Shred zucchini, lightly packing it down as you measure it.
- In a medium bowl, sift together flour, salt, baking soda, baking powder and cinnamon. Stir to combine.
- In the bowl of a stand mixer beat eggs, applesauce, oil, sugar and vanilla extract. Mix very well.
- Slowly add the dry ingredients (about 1/3 at a time) mixing as you go – then beat to fully combine.
- With a rubber spatula or wooden spoon, stir in shredded zucchini and nuts into the batter and mix well.
- Divide the batter evenly between the prepared muffin cups using an ice cream scoop.
- Bake for 25-30 minutes or until a toothpick inserted into the center of a muffin comes out cleanly. (The bake time will vary depending on the muffin size you are baking. We baked 18 muffins in the tall tulip papers and they were fully baked in 28 minutes. If you are baking 24 smaller muffins, start testing at the 20-minute mark.) With either method, rotate pans halfway through for even baking.
- Remove muffins from the tins and cool on wire racks.
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Find it online: https://www.afamilyfeast.com/zucchini-muffins/
