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 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
- 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.
- 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.
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 just 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.
📝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
- 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, just decrease the amount of sugar that you are adding.
- Butter: Instead of butter, you can use vegetable oil.
Variations
- 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
- 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!
FAQ
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.
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:
🍳Did you make this recipe? I would love to hear about it! Please leave a recipe rating with comment right below the recipe card. If you snapped a photo of your creation, don't forget to tag me on Instagram @brunchandbatter.
📖Recipe
Zucchini Muffins with Applesauce
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
- 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.
Did you make this recipe? Let me know!