Brunch & Batter

  • Subscribe
menu icon
go to homepage
  • About Me
  • Recipes
  • Work With Me
subscribe
search icon
Homepage link
  • About Me
  • Recipes
  • Work With Me
×
  • Close up of asparagus leek soup in a white bowl over a yellow striped linen.
    Creamy Asparagus Leek Soup
  • Close up of a banana smoothie in a clear jug with a straw.
    Creamy Banana Date Smoothie
  • Close up of mushroom toast on parchment paper.
    Wild Mushroom Tartine
  • Lavender rhubarb cake on a white plate surrounded by flowers.
    Rhubarb and Lavender Cake
  • Overhead close up of scrambled eggs in a blue skillet.
    Buttermilk Scrambled Eggs
  • Close up of pesto salad in a beige bowl on a wood surface.
    Orzo Pesto Salad
  • A sack of banana pancakes with banana topping on a grey plate with bananas in the background.
    Banana Bread Pancakes with Banana Compote
  • Slice of chocolate chip cake on a pink surface with chips in the background.
    Chocolate Chip Loaf Cake
  • Stack of green chili cheddar waffles with honey dripping down them.
    Green Chili Cheddar Waffles
  • Close-up of strata in a red baking dish.
    Smoked Sausage Strata
  • Overhead of a brioche grilled cheese cut in half on a wood surface.
    Brioche Grilled Cheese with Dijon Butter
  • Close up of wasabi topped deviled eggs.
    Miso Deviled Eggs
Home » Recipes » Breads and Muffins

Zucchini Muffins With Applesauce

Modified: Aug 8, 2023 · Published: Mar 21, 2021 by Jennifer

Jump to Recipe Print Recipe

These Zucchini Muffins with Applesauce are a delicious and wholesome treat that combine 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, take these muffins to the next level.

Zucchini muffins on a silver rack over a white surface.

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

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

Jump to:
  • Why you will love this recipe
  • What you will need
  • Equipment
  • Step by step
  • Substitutions
  • Variations
  • Storing and freezing zucchini applesauce muffins
  • 💡Top tip
  • FAQ
  • Looking for other summer recipes?
  • 📖Recipe

Why you will love this recipe

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

What you will need

Here is what you will need to make these zucchini muffins with applesauce.

Ingredients for zucchini muffins on a concrete surface.
  • Flour- All purpose
  • Baking soda
  • Salt
  • Cinnamon
  • Allspice
  • Eggs
  • Sugar- Brown and white sugars
  • Zucchini
  • Applesauce- Unsweetened
  • Butter- Unsalted and melted
  • Vanilla
  • Turbinado Sugar for sprinkling on top- optional

See the recipe card for quantities.

Equipment

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 super handy for this recipe but are not needed.

Step by step

Below is a quick visual on how to make applesauce zucchini muffins.

Dry ingredients for muffins in a clear bowl.

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

Wet ingredients for muffins in a clear bowl.

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

Mixed sugar and eggs in a clear bowl.

Whisk until combined.

Wet ingredients in a bowl for muffins.

Add the remaining wet ingredients, and stir to combine.

Zucchini muffin batter in a clear bowl.

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

Muffin batter in a 12 cup metal muffin tin.

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.

📝Tester's notes: 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 dryer muffin. For the most precise measurement, use a kitchen scale.

Substitutions

  1. Flour: You can use whole wheat flour or a combination of whole wheat and all-purpose flour for a heartier texture and added nutrition.
  2. Sweetener: Instead of granulated sugar, you can use honey, maple syrup, or a healthier alternative like coconut sugar.
  3. Applesauce: If you only have sweetened applesauce, you can use it, just decrease the amount of sugar that you are adding.
  4. Butter: Instead of butter, you can use vegetable oil.

Variations

Muffins cut open with melted butter dripping on in on a wood surface.
  1. Fruit Additions: Experiment by adding other fruits like mashed bananas, grated carrots, or finely diced apples for different flavors and textures.
  2. Spices: Play around with spices like ginger, cloves, or cardamom to give your muffins a unique taste.
  3. Dried Fruits: Add a burst of sweetness and chewiness by mixing in dried fruits like raisins, cranberries, or chopped dried apricots.
  4. Chocolate Chips: For a touch of indulgence, fold in chocolate chips.
  5. Flavor Extracts: Enhance the flavor with extracts like almond, orange, or lemon.
  6. Streusel Topping: Top your muffins with a crumbly streusel made from flour, sugar, butter, and spices for an extra layer of texture and flavor.
  7. 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

  • Cool Completely: Allow the muffins to cool completely on a wire rack before storing. This prevents condensation from forming inside the container, which can make the muffins soggy.
  • Airtight Container: 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.
  • Layering: If you're stacking the muffins, you can place a piece of parchment paper between the layers to prevent sticking.
  • Refrigeration: If you plan to consume the muffins within a few days, you can store them at room temperature. However, if you want to keep them for a longer period (up to a week), you can refrigerate them. Just be aware that refrigeration can cause the muffins to lose some of their texture and may make them slightly denser.
  • Freezing: 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, simply 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 delicious and enjoyable even after storage.

💡Top tip

No need to squeeze out any moisture in the zucchini. We want that wetness to keep the muffins from being dry!

Two muffins on a wood surface with shredded zucchini in the background.

FAQ

How do you grate zucchini?

You can use either a box grater, or 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 (or second largest holes) 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 I 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 the invert onto a wire rack before serving.

Looking for other summer recipes?

Give some of my favorites a try:

  • Angled view of plum cake with a slice removed on a wood surface.
    Easy Summer Plum Cake
  • Angled view of tomato, leek and feta quiche on a brown surface with tomatoes and a linen in the background
    Tomato Leek and Feta Quiche
  • Close-up of banana and pineapple smoothie in a clear glass with a straw.
    Healthy Banana Pineapple Smoothie
  • Heirloom tomato sandwich cut open on a wooden board with a red and white string holding it together.
    Heirloom Tomato Sandwich with Pesto Aioli

Did you make this recipe? I would love to hear about it! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. If you snap a photo of your creation, don't forget to tag me on Instagram @brunchandbatter.

📖Recipe

Close up of a zucchini muffin on a metal rack.

Zucchini Muffins with Applesauce

These Zucchini Muffins with Applesauce are a delicious and wholesome treat that combine 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.
5 from 1 vote
Prevent your screen from going dark
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 22 minutes mins
Resting Time 10 minutes mins
Total Time 42 minutes mins
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 183 kcal

Equipment

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

Ingredients
 

  • 2 cups (245 grams) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 teaspoon cinnamon
  • ¾ teaspoon allspice
  • 2 large eggs
  • 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 (2 oz. or ½ stick) unsalted butter; melted and cooled slightly
  • ¼ cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 tablespoon turbinado sugar for topping optional

Instructions
 

  • Preheat the oven to 375°F. Spray a 12-cup standard muffin tin with cooking spray or line it with muffin liners.
  • In a medium bowl, whisk together the flour, baking soda, cinnamon, allspice, and salt.
    2 cups (245 grams) all-purpose flour, 1 teaspoon baking soda, ½ teaspoon kosher salt, 1 teaspoon cinnamon, ¾ teaspoon allspice
  • 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.
    2 large eggs, ½ cup granulated white sugar, ½ cup dark brown sugar, 2 cups shredded zucchini (from about 2 medium zucchini), ¼ cup (2 oz. or ½ stick) unsalted butter; melted and cooled slightly, ¼ cup unsweetened applesauce, 1 teaspoon vanilla extract
  • Divide the batter evenly into a 12-cup muffin tin. Sprinkle the turbinado sugar over the tops of the muffins, if using.
    1 tablespoon turbinado sugar for topping
  • 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.

Notes

Storing and Freezing:
  • Cool Completely: Allow the muffins to cool completely on a wire rack before storing. This prevents condensation from forming inside the container, which can make the muffins soggy.
  • Airtight Container: 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.
  • Layering: If you're stacking the muffins, you can place a piece of parchment paper between the layers to prevent sticking.
  • Refrigeration: If you plan to consume the muffins within a few days, you can store them at room temperature. However, if you want to keep them for a longer period (up to a week), you can refrigerate them. Just be aware that refrigeration can cause the muffins to lose some of their texture and may make them slightly denser.
  • Freezing: 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, simply thaw the muffins at room temperature or warm them in the microwave or oven.

Nutrition*

Serving: 1 muffinCalories: 183kcalCarbohydrates: 31.7gProtein: 3.5gFat: 4.9gSaturated Fat: 2.7gCholesterol: 41mgSodium: 244mgPotassium: 98mgFiber: 1gSugar: 15.2gCalcium: 19mgIron: 1mg

*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.

Have you tried this recipe?Leave a comment below and share a photo on Instagram. Tag @brunchandbatter or hashtag it with #brunchandbatter

More Bread and Muffin Recipes

  • Three pistachio muffins on a black tray with scattered pistachios.
    Pistachio Muffins with Chocolate Chips
  • Three date muffins on a textured pan with brown sugar and dates.
    Brown Sugar Date Muffins
  • Lemon popovers are suspended in a wire rack with thyme and lemons in the forefront.
    Savory Lemon Thyme Popovers
  • Close-up of a banana muffin on a white plate with muffins in the background.
    Banana Pecan Muffins
5 from 1 vote (1 rating without comment)

Thanks for brunching! Let me know what you think: Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Author looking at the camera holding eggs.

About Jennifer

Oh hey there! I'm Jennifer, the recipe developer, blogger, and food photographer behind Brunch and Batter. I've been a seasoned home cook (and nurse) for over 25 years, specializing in unique breakfast recipes, updated lunch classics, and simple, no-fuss desserts. I'm so glad you found me! Read more...

Popular Recipes

  • Close-up of berry granola in a clear mason jar on a wood surface.
    Mixed Berry Granola
  • Three date muffins on a textured pan with brown sugar and dates.
    Brown Sugar Date Muffins
  • Lemon pizzelles stacked on top of each other on white wood with lemon in the background.
    Easy Lemon Pizzelle
  • Close-up of goat cheese-scrambled eggs on a white plate.
    Goat Cheese Scrambled Eggs

Egg-Free Breakfast Ideas

  • Close-up of a cheddar and sage biscuit on a white plate.
    Savory Cheddar and Sage Biscuits
  • Overhead and close-up view of lemon ricotta toast on white parchment paper.
    Lemon Ricotta Raspberry Toast
  • Breakfast banana split with yogurt with fresh fruit and nuts.
    Brûlée Banana Split with Yogurt
  • Candied bacon with rosemary on a wire rack.
    Rosemary and Fig Candied Bacon

Subscribe for free to receive my latest recipes!

Subscribe

* indicates required
 
 

Footer


↑ back to top

About

  • Privacy Policy
  • Terms & Conditions

Newsletter

  • Sign Up for recipes

Contact

  • Work with Me
  • Portfolio

Copyright © 2025 Brunch and Batter

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.