Zucchini Muffins

One of my favorite ways to eat zucchini is in bread or muffins. I adapted this recipe to our taste last summer and I always have to double the batch because they are gone in an instant!
12 Servings Recipe By Pin Print
Zucchini Muffins

Ingredients

  • 3 cups Flour, All-Purpose
  • ½ cups Flaxseed
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • ½ teaspoons Cloves, Ground
  • ½ teaspoons Nutmeg
  • ½ teaspoons Cinnamon
  • 3 individual Egg
  • 1 cup Applesauce
  • 1 tablespoon Vanilla Extract
  • 2 cups Sugar
  • 2 cups grate Zucchini

Freezer Containers

Supplies

  • 24.Muffin Liners
  • 2.Muffin Tins
  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Combine flour, flax, baking powder, baking soda, salt, cloves, nutmeg, and cinnamon in a bowl and sift together.
  2. Beat together eggs, applesauce, vanilla and sugar.
  3. Combine wet and dry ingredients, stir in zucchini.
  4. Place into muffin tins and bake at 350 for 30 minutes or until toothpick inserted comes out clean and the tops are brown.
  5. Let cool on a rack.
  6. Serve once cool.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Combine flour, flax, baking powder, baking soda, salt, cloves, nutmeg, and cinnamon in a bowl and sift together.
  2. Beat together eggs, applesauce, vanilla and sugar.
  3. Combine wet and dry ingredients, stir in zucchini.
  4. Place into muffin tins and bake at 350 for 30 minutes or until toothpick inserted comes out clean and the tops are brown.
  5. Let cool on a rack.
  6. Divide among freezer bags, label, and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Reheat in microwave for 30 seconds.

12 Comments

Join the discussion
  1. Love this recipe. Cannot wait to give it a try. Thanks for sharing it. Come over today and visit us. We have a wonderful Southern Favorite today.

  2. I love a good zucchini recipe and I can’t wait to try it! My problem is is that I never know whether I should shred the zucchini finely or shred it larger.

    1. (Tricia) I like it shredded fine so that the other “not so healthy” people that eat them can’t find the vegetables!

      1. (Kelly) Yes me too! I get it as thin as I can in the cuisinart and then sometimes run a knife through it just to get it tiny.

  3. Hi Kelly,
    This is a great recipe to use right now, we have so many wonderful zucchini in our garden. This looks really good. Thank you so much for sharing with Full Plate Thursday and hope to see you again real soon. Hope you are having a great week end!
    Miz Helen

  4. this looks great but have a couple questions:- do you think I could sub the applesauce for greek yogurt?- do you think I could sub the zucchini for bananas?Thanks!

  5. thanks, I ended up making a triple batch of your banana blueberry muffins:) they are in process of going in and out of the oven now and smell delightful!!

  6. These turned out great. Thanks for the recipe. I used 1/2 cup less sugar than the recipe called for and it still tasted great. (2 cups looks like an aweful lot when you dump it in all at the same time! 😉

  7. Hi! I just stumbled across this recipe and I would like to make it without the eggs. But the recipe already has flax seed and applesauce in it, which is what I would usually use to substitute. Do you happen to have any tips for making these egg free? Thank you, as always!

  8. Yum! I made these this evening, but subbed in pumpkin purée for the apple sauce, and added some cacao nibs. i also cut down on the sugar, to about 11/2 cups too. So good! Thanks!

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