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Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini), squeezed dry
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate medium bowl, whisk together the eggs, sugar, vegetable oil, applesauce, and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the grated zucchini, and any optional additions like nuts or chocolate chips.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure you squeeze as much moisture as possible from the grated zucchini to prevent soggy muffins.
- For gluten-free muffins, substitute a gluten-free all-purpose flour blend.
- These muffins can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- You can also freeze baked muffins for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg