Zucchini Muffins

Moist and subtly sweet zucchini muffins perfect for sneaking veggies into your kids' diet. Nut-free, making them a safe option for school snacks or quick breakfasts.

Prep time: 15 minutes
Cook time: 20 minutes
Serves: 12

Ingredients

1 1/2 cups all-purpose flour

1/2 cup granulated sugar

1/4 cup light brown sugar

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 cup grated zucchini

1/2 cup unsweetened applesauce

1/4 cup vegetable oil

1 teaspoon vanilla extract

1 large egg

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with liners.

2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg.

3. In another bowl, mix grated zucchini, applesauce, vegetable oil, vanilla extract, and egg until well combined.

4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.

5. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.

6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

7. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Storage

Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Reheating

Reheat by microwaving for 15-20 seconds or until warm.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.