American•healthy

Zucchini Muffins

These irresistible Zucchini Muffins are fluffy, super moist and the perfect way to use up your generous supply of summer zucchini!

Ingredients

Quantities are shown as originally provided.

2 cups grated zucchini (about 1 lb.) ($1.49)
2 cups all-purpose flour ($0.28)
1 tsp baking powder ($0.06)
1/2 tsp baking soda ($0.02)
1/2 tsp salt ($0.04)
1 tsp cinnamon ($0.10)
2 large eggs ($0.22)
1/2 cup granulated sugar ($0.20)
1/2 cup brown sugar ($0.28)
1/3 cup sweetened applesauce ($0.18)
1/4 cup cooking oil ($0.16)
1 tsp vanilla extract ($0.50)

1
Preheat the oven to 350°F. Next wash the zucchini well, trim off the stem of the zucchini, then using the large holes on a box grater, grate the zucchini and set it to the side.
2
In a large bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, and cinnamon) until well combined.
3
In a separate bowl, whisk together the wet ingredients (eggs, granulated sugar, brown sugar, applesauce, oil and vanilla extract) until well combined.
4
Add the grated zucchini to the bowl with the wet ingredients. Stir until combined.
5
Pour the wet ingredients into the same bowl as the dry ingredients. Stir together until just combined. Be careful not to overmix at this point.
6
Divide the batter between eight greased or lined muffin wells.
7
Bake the muffins for about 24 minutes or until golden brown and puffed in the center. Allow the muffins to cool for about 5 minutes, then carefully loosen the edges with a knife and transfer the muffins to a wire rack to finish cooling. Enjoy!