This is one of our all-time favorite recipes. Now that zucchini is starting to be available at the farmer’s market here in the Northeast, I thought I’d share this recipe again.  I’ve even found an improvement to my previous version by using coconut oil instead of the canola oil. If you can’t find coconut oil, using canola oil is still delicious.

Zucchini Muffins

(adapted from Muffin Mania)

Into a large bowl mix:

  • 2 cups all purpose flour
  • 1 cup brown sugar
  • 2 tsp. baking soda
  • 2 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • 1/8 tsp. ginger
  • 1/8 tsp. allspice
  • 1/2 tsp. salt

Stir in:

  • 2 cups grated zucchini
  • 1 apple peeled, cored and grated

    The batter should look like this before you add the egg/oil/applesauce mixture.

In another bowl, beat:

  • 3 eggs
  • 2 tsp. vanilla
  • 1/2 cup unsweetened apple sauce
  • 1/2 cup coconut oil (or vegetable or canola) – If it’s warm enough in your house, the coconut oil will be liquid already. Otherwise, you’ll need to melt it before mixing in.

Stir into flour mixture until batter is just combined. Spoon into well greased muffin cups, filled to the top. (Note: If you are using muffin liners you may need to spray with cooking spray to prevent the muffins from sticking to the paper. I’ve found that the “If You Care” brand of baking cups doesn’t stick at all and I use those most of the time.)

Bake at 350° for 20 minutes. Once completely cool, store in an airtight container for up to 2 days at room temperature or for a week in the refrigerator. These freeze very well also.

The kids LOVE these muffins.