Zucchini Muffins and Applesauce

These Zucchini Muffins and Applesauce are a good and wholesome treat that combines the mild sweetness of zucchini with the natural sweetness of applesauce. And nope, they don't taste like zucchini; rather, the zucchini is what keeps them so moist and flavorful. The addition of warm spices such as cinnamon and allspice takes these muffins to the next level.

Zucchini season is in full effect in New Jersey right now, and we are here for all of it. Mainly because we get to make savory dishes like this -easy zucchini pie and this rustic zucchini galette all summer long.

But this recipe- this one is a little sweet and suited to breakfast, a snack, or even dessert! It feels like a fall muffin because of the warm spices and applesauce but it's good any time of the year. If you have an abundance of zucchini, you need to make these easy zucchini muffins right now!

Why you will love this recipe

• It's easy to make
• Minimal prep
• Great way to sneak in some veggies
• Moist
• Stores well
• Kid-friendly

What you will need

Here is what you will need to make these Zucchini Muffins and Applesauce.

• Flour All-purpose.
• Baking soda For that rise.
• Salt To balance out the sweetness.
• Spices A mix of cinnamon and allspice keeps these warm and fragrant.
• Eggs Make sure they are room temperature.
• Sugar Brown and white sugars for the best flavor.
• Zucchini Fresh green zucchini.
• Applesauce Unsweetened is best.
• Butter Unsalted and melted.
• Vanilla For a bit of sweetness.
• Turbinado Sugar For sprinkling on top of the muffins- This is optional, but adds a nice sweet crunch to the top.

See the recipe card for quantities.

You will need some basic kitchen items such as mixing bowls, measuring cups and spoons, a box grater, and a standard muffin tin. If you have muffin/cupcake liners, these come in handy for this recipe, but are not needed.

Step by step

Below is a quick visual on how to make applesauce zucchini muffins. Full instructions are located in the recipe card below.

Preheat the oven to 375°F. In a medium bowl, whisk together the dry ingredients. Set aside.

In a separate bowl, add the eggs and the sugars.

Whisk until combined.

Add the remaining wet ingredients and stir to combine.

Add the wet ingredients to the dry ingredients and stir until mixed, and no flour streaks remain.

Divide the batter evenly among 12 muffin cups using a standard-size muffin tin. Bake for 18-22 minutes or until a toothpick comes out clean.

Expert tips

• When measuring your flour, don't scoop and level; rather, spoon the flour into a measuring cup and then level. Scooping tends to pack the flour, causing you to add more, resulting in a drier muffin. For the most precise measurement, use a kitchen scale.
• No need to squeeze out any moisture in the zucchini. We want that wetness to keep the muffins from being dry!

Substitutions

A few substitutions can be made if you don't have all the ingredients.

• Flour You can use whole wheat flour or a combination of whole wheat and all-purpose flour for a heartier texture and added nutrition.
• Sweetener Instead of granulated sugar, you can use honey, maple syrup, or a healthier alternative like coconut sugar.
• Applesauce If you only have sweetened applesauce, you can use it, decrease the amount of sugar that you are adding.
• Butter Instead of butter, you can use vegetable oil (like in these lemon muffins).

Swaps

Looking to experiment with different flavors? Try some of these exciting additions!

• Fruit additions Experiment by adding other fruits like mashed bananas grated carrots, or finely diced apples for different flavors and textures.
• Spices Play around with spices like ginger, cloves, or cardamom to give your muffins a unique taste.
• Dried fruits Add a burst of sweetness and chewiness by mixing in dried fruits like raisins, cranberries, or chopped dried apricots.
• Chocolate chips For a touch of indulgence, fold in chocolate chips.
• Flavor extracts Enhance the flavor with extracts like almond, orange, or lemon.
• Streusel topping Top your muffins with a crumbly streusel made from flour, sugar, butter, and spices for an extra layer of texture and flavor.
• Glaze Drizzle a simple glaze made from powdered sugar and a splash of milk or citrus juice over the cooled muffins for a sweet finish.

Storing and freezing zucchini applesauce muffins

Allow the muffins to cool completely on a wire rack before storing. Place the completely cooled muffins in an airtight container. You can use a plastic container, a resealable plastic bag, or airtight glass containers. Make sure the container is large enough to accommodate the muffins without squishing them.

For longer storage (up to three months), consider freezing the muffins. Wrap each muffin individually in plastic wrap or aluminum foil, then place them in a resealable freezer bag. Alternatively, you can freeze them directly in an airtight container. When you're ready to enjoy, thaw the muffins at room temperature or warm them in the microwave or oven.

Keep in mind that while proper storage can help maintain the freshness of zucchini applesauce muffins, their texture may change slightly over time due to the moisture content. However, they should still be good and enjoyable even after storage.

Kitchen questions

How do you grate zucchini?

You can use either a box grater or a food processor with a shredding attachment. Start by washing the zucchini. Take the end of the zucchini and run it back and forth over the large holes (or second largest) of your box grater. Use a cutting board or bowl to catch the shreds as you continue. If using a food processor, follow the manufacturer's instructions for using the shredding attachment.

Can we make zucchini bread from zucchini muffins?

Yes! You can use the same recipe and instead of pouring the batter into a muffin tin, pour it into a 9x5 loaf pan. Spray the pan with cooking spray before adding the batter. Bake for 45-60 minutes, or until a tester comes out clean. Cool in the pan and invert onto a wire rack before serving.

Looking for other summer recipes?

Give some of our favorites a try:

Ingredients

Makes 12 muffins

• 2 cups all-purpose flour
• 1 tsp baking soda
• ½ tsp Kosher or fine sea salt
• 1 tsp ground cinnamon
• ¾ tsp ground allspice
• 2 large eggs, room temperature
• ½ cup granulated white sugar
• ½ cup dark brown sugar
• 2 cups shredded zucchini (from about 2 medium zucchini) (Use a box grater or a food processor fitted with the shredding attachment to grate. Leave the skin on.)
• ¼ cup (½ stick) unsalted butter; melted and cooled slightly
• ¼ cup unsweetened applesauce
• 1 tsp vanilla extract
• 1 tbsp turbinado sugar for topping (Sugar in the Raw) (optional)

Equipment

• mixing bowls
• box grater
• standard (12 cup) muffin pan
• muffin liners

Method

1. Preheat the oven to 375°F. Spray a 12-cup standard muffin tin with cooking spray or line it with muffin liners.

2. In a medium bowl, whisk together the flour, baking soda, cinnamon, allspice, and salt.

3. In another bowl, whisk the eggs and sugars, making sure to break up any lumps in the sugar. Add the zucchini, butter, applesauce, and vanilla. Stir to combine. Add the zucchini mixture to the flour mixture.

4. Divide the batter evenly into a 12-cup muffin tin. Sprinkle the turbinado sugar over the tops of the muffins, if using.

5. Bake at 375°F for about 18-22 minutes, or until a tester comes out clean. Allow to cool in the pan for 10 minutes, then remove. Serve warm or at room temperature.

Kitchen notes

• For the most precise measurements, use a kitchen scale to measure your flour.
• No need to squeeze the water out of the zucchini. The muffins need the moisture from the zucchini to keep them from being dry.
• To store Allow the muffins to cool completely on a wire rack before storing. To freeze, wrap each muffin individually in plastic wrap or aluminum foil, then place them in a resealable freezer bag. Alternatively, you can freeze them directly in an airtight container. When you're ready to enjoy, thaw the muffins at room temperature or warm them in the microwave or oven.