These are great for getting that last bit of zucchini out of the freezer. We just happen to have some applesauce that turned out kind of blah so I’m using that up too.
- 3 eggs
- 1/2 cup oil (I use Canola or Soybean oil)
- 1 2/3 cup sugar
- 1/3 cup brown sugar
- 1 1/2 cups zucchini*^
- 1 cup applesauce*
- 3 cups AP or bread flour (or whole wheat, but expect a heavier product)
- 1 tsp. baking soda
- 1/4 tsp. baking powder
- 1 tablespoon cinnamon
- dash of nutmeg
- 1 tsp. salt
- 1/2 cups nuts of your choice (optional)
*Amounts of applesauce and zucchini are interchangeable so long as your total equals 2 1/2 cups. Use what you have.
^I used thawed zucchini out of my freezer and did NOT pour off the water. If using fresh zucchini you may want to add a bit of water to ensure of moist muffin.
Preheat oven to 325 F.
Beat eggs. Add oil, sugars, zucchini, and applesauce. Mix well gradually add in the dry ingredients saving flour until last. Stir in nuts (if using). Ladle into greased muffin pans. Store in airtight container. I keep mine in a Pyrex baking dish.
Yields 24 super moist muffins, perfect for breakfast, lunch, and snacking in between. 🙂