Ultimate Moist Zucchini Applesauce Muffins: A Wholesome & Easy Recipe
These Zucchini Muffins with Applesauce are truly a delightful and wholesome treat, perfectly blending the subtle earthiness of zucchini with the natural, comforting sweetness of applesauce. If you’re hesitant because of the zucchini, don’t be! These muffins definitely don’t taste like zucchini; instead, the shredded vegetable works its magic to ensure every bite is incredibly moist and bursting with flavor. The harmonious addition of warm spices like cinnamon and allspice elevates these muffins, giving them a cozy, inviting aroma and taste that feels like a warm hug.
As summer unfolds, many home gardens and local markets are overflowing with fresh, vibrant zucchini. It’s a wonderful time to get creative in the kitchen, experimenting with both savory and sweet dishes. While I love preparing savory delights like this incredibly simple zucchini pie or a rustic zucchini galette, sometimes you crave something a little different. That’s where this particular recipe shines.
This recipe offers a delightful sweet twist on zucchini, making it absolutely perfect for breakfast, a satisfying mid-day snack, or even a light dessert. With its blend of comforting spices and the inclusion of applesauce, it has a distinct autumnal feel, yet it’s undeniably delicious and fitting for any time of the year. If your kitchen currently boasts an abundance of zucchini, there’s no better time to whip up a batch of these incredibly easy and utterly delicious zucchini muffins!
[feast_advanced_jump_to]Why You’ll Adore These Zucchini Applesauce Muffins
These muffins aren’t just another recipe; they’re a delightful experience waiting to happen. Here’s why they’re sure to become a staple in your kitchen:
- Effortlessly Easy to Make: You don’t need to be an expert baker to achieve perfect results with this recipe. The steps are straightforward, and the ingredients come together beautifully, making it an ideal choice for bakers of all skill levels.
- Minimal Prep for Maximum Flavor: Forget about extensive preparation. With just a few simple steps like grating zucchini and mixing wet and dry ingredients, you’ll have these muffins ready for the oven in no time.
- A Clever Way to Sneak in Veggies: These muffins are a fantastic way to incorporate more vegetables into your diet, especially for picky eaters. The zucchini blends seamlessly into the batter, adding moisture and nutrients without an overpowering taste.
- Unbelievably Moist Texture: Thanks to the natural moisture from the zucchini and applesauce, these muffins boast an incredibly tender and moist crumb that stays fresh for days. Dry muffins are a thing of the past with this recipe!
- Stores and Freezes Beautifully: Whether you want to enjoy them fresh or save some for later, these muffins hold up exceptionally well. They’re perfect for meal prepping breakfasts or having a quick snack on hand.
- Kid-Friendly & Family Approved: Kids (and adults!) will love the sweet, spiced flavor, often without even realizing they’re eating zucchini. They’re a wholesome treat that everyone can enjoy.
Essential Ingredients for Perfect Zucchini Muffins
Gathering your ingredients is the first step to creating these delightful zucchini applesauce muffins. Here’s a detailed look at what you’ll need:
- All-Purpose Flour: The foundation of our muffins. Make sure to measure it correctly to avoid a dense texture (see expert tips!).
- Baking Soda: This leavening agent is crucial for achieving that lovely rise and tender crumb in your muffins.
- Salt (Kosher or Fine Sea Salt): A small but mighty ingredient, salt enhances all the other flavors and beautifully balances the sweetness.
- Warm Spices (Cinnamon and Allspice): This aromatic duo infuses the muffins with a cozy, fall-like warmth and fragrant appeal, making them irresistible.
- Eggs: Use large eggs and ensure they are at room temperature. Room temperature eggs emulsify better with other ingredients, leading to a more uniform batter and a lighter, fluffier muffin.
- Sugars (Brown and White Granulated): The combination of dark brown sugar and white granulated sugar provides the perfect balance of sweetness and moisture. Brown sugar adds a deeper, molasses-like flavor and contributes to the muffin’s moistness.
- Fresh Green Zucchini: The star of the show! You’ll need about two medium zucchinis to yield two cups of shredded vegetable. Don’t worry about peeling it – the skin is fine and adds extra nutrients.
- Unsweetened Applesauce: This is a fantastic natural sweetener and moisture provider, reducing the need for excessive added sugar. Unsweetened is preferred to control the overall sweetness of the muffins.
- Unsalted Butter (Melted and Cooled Slightly): Butter adds richness and helps create a tender texture. Using unsalted butter allows you to control the total salt content in the recipe. Make sure it’s cooled slightly before adding to prevent cooking the eggs.
- Vanilla Extract: A splash of vanilla enhances all the sweet flavors and adds depth to the muffins.
- Turbinado Sugar (for sprinkling on top – Optional): Also known as “Sugar in the Raw,” this coarse sugar adds a beautiful sparkling crunch and an extra touch of sweetness to the muffin tops. It’s a simple step that makes a big difference!
For precise quantities, please refer to the recipe card below.
Essential Equipment for Baking Success
To embark on your zucchini muffin baking adventure, you’ll need a few common kitchen tools. Having these on hand will make the process smooth and enjoyable:
- Mixing Bowls: You’ll need at least two medium to large mixing bowls – one for your dry ingredients and another for your wet ingredients. This helps ensure all components are thoroughly combined before bringing them together.
- Measuring Cups and Spoons: Accuracy is key in baking! Have a complete set for both dry and liquid ingredients to ensure correct proportions.
- Box Grater or Food Processor: For shredding the zucchini. A standard box grater works perfectly for this, or if you prefer a quicker method, a food processor fitted with a shredding attachment will do the trick efficiently.
- Standard (12-cup) Muffin Tin: This is essential for baking perfectly shaped muffins. Make sure it’s clean and ready for action.
- Muffin/Cupcake Liners (Optional, but highly recommended): While not strictly necessary, muffin liners make cleanup a breeze and ensure your muffins don’t stick to the pan. They also add a professional touch!
With these basic items, you’ll be well-equipped to create a batch of delectable zucchini applesauce muffins.
Baking Zucchini Applesauce Muffins: A Simple Guide
Below, you’ll find a visual and detailed step-by-step guide to making these wonderfully moist applesauce zucchini muffins. Remember, the full, printable instructions are conveniently located in the recipe card at the bottom of this page.
Begin by preheating your oven to 375°F (190°C). Prepare your muffin tin by spraying it with cooking spray or lining it with paper liners. In a medium-sized bowl, thoroughly whisk together all the dry ingredients: flour, baking soda, ground cinnamon, ground allspice, and salt. Make sure there are no lumps and the spices are well distributed. Set this bowl aside.
In a separate, larger bowl, crack in the two room-temperature eggs. Add both the granulated white sugar and the dark brown sugar. Begin to whisk these ingredients together vigorously. The goal is to thoroughly combine the eggs and sugars, breaking up any lumps in the brown sugar to ensure a smooth, well-integrated mixture.
Continue to whisk the eggs and sugars until they are well combined and the mixture is light in color and slightly airy. This step helps dissolve the sugars and creates a good base for your wet ingredients, contributing to the muffins’ texture. You’ll notice the color become paler and the consistency smoother.
Now, to the egg and sugar mixture, incorporate the remaining wet ingredients: the shredded zucchini, slightly cooled melted butter, unsweetened applesauce, and vanilla extract. Stir these together gently but thoroughly until everything is just combined. Avoid overmixing at this stage to keep the muffins tender. Once your wet ingredients are ready, pour this luscious zucchini mixture into the bowl containing your dry ingredients.
Gently fold the wet ingredients into the dry ingredients. Mix until they are just combined. It’s crucial not to overmix here; overmixing can develop the gluten in the flour too much, leading to tough muffins. A few small streaks of flour are acceptable. The batter should be thick and moist. Once combined, distribute the batter evenly among the 12 muffin cups in your prepared muffin tin. If you’re using turbinado sugar, sprinkle it generously over the top of each muffin for an added sweet crunch.
Bake the muffins in your preheated oven for approximately 18-22 minutes. The exact baking time may vary slightly depending on your oven, so keep an eye on them. To check for doneness, insert a toothpick into the center of a muffin; if it comes out clean or with a few moist crumbs attached, they’re ready. Allow the muffins to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Serve them warm for the ultimate comfort or enjoy them at room temperature.
👩🍳 Expert Tips for Zucchini Muffin Perfection
Achieving the perfect muffin is easier than you think with these expert insights:
- Accurate Flour Measurement is Key: When measuring your flour, avoid scooping directly from the bag with your measuring cup, as this can compact the flour and lead to an excess amount. Instead, spoon the flour into your measuring cup until it’s overflowing, then use the back of a knife or a straight edge to level it off. For the most precise measurement, especially in baking, a kitchen scale is your best friend. Weighing your flour ensures consistent results every time, preventing dry or dense muffins.
- Embrace the Zucchini’s Moisture: Unlike some recipes where you might squeeze excess moisture from shredded zucchini, for these muffins, there’s absolutely no need! The natural moisture content of the zucchini is exactly what we want. It’s the secret ingredient that keeps these muffins incredibly moist, tender, and prevents them from drying out during baking and storage.
- Avoid Overmixing the Batter: Once you combine the wet and dry ingredients, mix only until just combined. Overmixing develops the gluten in the flour, which can lead to tough, chewy muffins instead of light, tender ones. A few small streaks of flour are perfectly fine.
- Room Temperature Ingredients for Best Results: Ensure your eggs and applesauce are at room temperature. This helps them incorporate more evenly into the batter, creating a smoother emulsion and a more consistent texture in your baked goods.
- Don’t Overfill Muffin Cups: Fill each muffin cup about two-thirds full. This allows enough space for the muffins to rise beautifully without overflowing, giving you those desirable domed tops.
- Cool Properly: Allow the muffins to cool in the pan for 5-10 minutes before transferring them to a wire rack. This allows them to set slightly and prevents them from falling apart when you remove them. Cooling completely on a wire rack prevents condensation and soggy bottoms.
Flexible Substitutions for Your Zucchini Muffins
Don’t have every ingredient on hand? No problem! These zucchini applesauce muffins are quite adaptable. Here are a few clever substitutions you can make without compromising too much on flavor or texture:
- Flour Alternatives: While all-purpose flour works wonderfully, you can experiment with other types. For a heartier texture and added nutritional benefits, try using whole wheat flour. Alternatively, a combination of half whole wheat flour and half all-purpose flour can offer a nice balance. If you need a gluten-free option, a good quality 1:1 gluten-free baking blend can often be substituted, though results may vary slightly.
- Sweetener Swaps: If you’re looking for alternatives to granulated sugar, natural sweeteners like honey or maple syrup can be used. Keep in mind that these are typically sweeter than sugar, so you might need to adjust the quantity slightly. Coconut sugar is another healthier alternative that provides a similar taste profile to brown sugar with a lower glycemic index.
- Applesauce Adjustments: Unsweetened applesauce is recommended to control the sugar content, but if you only have sweetened applesauce available, simply reduce the amount of added white and brown sugars in the recipe by about ¼ cup to compensate. This prevents the muffins from becoming overly sweet.
- Butter Alternatives: If you prefer not to use butter or need a dairy-free option, vegetable oil is an excellent substitute, providing similar moisture. You can check out these lemon muffins for an example of a successful oil-based muffin. Coconut oil (melted) can also be used, adding a subtle tropical flavor.
Exciting Variations to Customize Your Muffins
Once you’ve mastered the basic recipe, the fun truly begins! These zucchini applesauce muffins are a fantastic canvas for culinary creativity. Looking to experiment with different flavors and textures? Try some of these exciting additions to make them uniquely yours:
- Seasonal Fruit Additions: Elevate the fruitiness by adding other grated or mashed fruits. Consider folding in mashed bananas for extra sweetness and moisture, finely grated carrots for an earthy twist, or tiny diced apples to enhance the apple flavor and add a tender bite.
- Spice Exploration: Don’t limit yourself to just cinnamon and allspice! Introduce other warm spices like a pinch of ground ginger for a zesty kick, a dash of cloves for deep aroma, or a touch of cardamom for a more exotic, fragrant note. A pumpkin pie spice blend also works beautifully.
- Dried Fruit Delights: For a concentrated burst of sweetness and delightful chewiness, mix in about ½ to 1 cup of your favorite dried fruits. Raisins and cranberries are classic choices, or try chopped dried apricots for a unique flavor profile.
- Chocolate Chip Indulgence: For those who love a hint of decadence, stirring in a cup of chocolate chips (milk, semi-sweet, or dark) creates a universally loved treat. The chocolate melts slightly during baking, creating pockets of gooey goodness.
- Nutty Crunch: Add some texture and healthy fats by folding in ½ cup of chopped nuts such as walnuts, pecans, or almonds. Toasting them lightly beforehand can enhance their flavor.
- Flavor Extracts: Introduce new dimensions with different extracts. A touch of almond extract can complement the fruit and spice notes beautifully, while orange or lemon zest and extract can add a bright, fresh contrast.
- Streusel Topping: For an extra layer of texture and flavor, prepare a simple streusel topping. Combine a few tablespoons of flour, sugar, a pinch of cinnamon, and a small amount of cold butter (cut into pieces). Rub the butter into the dry ingredients until crumbly, then sprinkle over the muffin batter before baking.
- Sweet Glaze Finish: Once your muffins have cooled, a simple glaze can add a beautiful finish and an extra touch of sweetness. Whisk together powdered sugar with a splash of milk (or lemon/orange juice for a citrusy tang) until smooth, then drizzle over the tops.
Storing and Freezing Zucchini Applesauce Muffins for Lasting Freshness
One of the great things about these zucchini applesauce muffins is how well they store, allowing you to enjoy them for days or even months!
For Short-Term Storage (Room Temperature): First and foremost, allow your freshly baked muffins to cool completely on a wire rack. This is a crucial step; if you store them while still warm, condensation will form inside the container, making the muffins soggy. Once thoroughly cooled, place the muffins in an airtight container. This could be a plastic container with a tight-fitting lid, a resealable plastic bag, or airtight glass containers. Ensure the container is spacious enough so the muffins aren’t squished, which can affect their shape and texture. Stored at room temperature, these muffins will stay fresh and delicious for 2-3 days.
For Extended Storage (Refrigeration): If you want to keep them fresh for a bit longer, up to a week, you can store them in an airtight container in the refrigerator. Again, ensure they are completely cooled before storing.
For Long-Term Storage (Freezing): Freezing is an excellent option for enjoying these muffins months down the line. To prevent freezer burn and maintain their quality, wrap each cooled muffin individually in plastic wrap or aluminum foil. This individual wrapping protects them and makes it easy to grab just one or two at a time. After wrapping, place the individually wrapped muffins into a large resealable freezer bag, squeezing out as much air as possible, or into a sturdy airtight freezer-safe container. They will keep well in the freezer for up to three months.
Thawing and Reheating: When you’re ready to enjoy a frozen muffin, simply remove it from the freezer. You can thaw it at room temperature for an hour or two, or for a quicker option, warm it gently in the microwave for 20-30 seconds (or longer if heating multiple muffins) until heated through. Alternatively, you can reheat them in a preheated oven (around 300°F/150°C) for about 5-10 minutes for a freshly baked feel.
Remember that while proper storage significantly helps maintain the freshness and texture of zucchini applesauce muffins, their moisture content might slightly alter the texture over time. However, even after being stored, they should remain wonderfully delicious and enjoyable.
Frequently Asked Questions About Zucchini Muffins
Grating zucchini is simple, and you have a couple of easy options. First, wash the zucchini thoroughly and trim off the ends. If using a **box grater**, hold the zucchini firmly and run it back and forth over the large holes (or the second largest, depending on your preference) of the grater. Make sure to use a cutting board or bowl underneath to catch the shredded zucchini. If you own a **food processor**, it’s even quicker! Attach the shredding disc (usually the one with large holes), feed the zucchini through the chute, and let the machine do the work. Remember, there’s no need to peel the zucchini; the skin adds color and nutrients and softens perfectly during baking.
Absolutely, yes! This versatile recipe can easily be adapted to make a delicious zucchini bread loaf. Simply follow the exact same recipe instructions for preparing the batter. Instead of dividing the batter among muffin cups, pour it evenly into a greased 9×5-inch loaf pan. Make sure to spray the pan thoroughly with cooking spray or butter and flour it to prevent sticking. The baking time will be longer for a loaf; typically, it will need to bake for about 45-60 minutes at 375°F (190°C), or until a wooden skewer or toothpick inserted into the center comes out clean. Once baked, let the zucchini bread cool in the pan for 10-15 minutes before carefully inverting it onto a wire rack to cool completely. Slice and enjoy your moist and flavorful zucchini bread!
That’s a common question, and the answer is generally no! The beauty of zucchini in baked goods, especially in this muffin recipe, is that it has a very mild flavor that is easily masked by the sweetness of applesauce and the warmth of spices like cinnamon and allspice. Its primary role is to provide incredible moisture, making the muffins exceptionally tender and preventing them from becoming dry. You’ll enjoy a perfectly moist, sweet, and spiced muffin, without any discernible “zucchini” taste, making it a perfect way to sneak in some extra veggies!
Yes, absolutely! These muffins are wonderfully adaptable to additions. If you love chocolate, feel free to fold in about ½ to 1 cup of chocolate chips (semi-sweet, milk, or dark) into the batter during the final mixing step. For a nutty crunch, add about ½ cup of chopped walnuts, pecans, or almonds. You can even combine both for a chocolate-nut zucchini muffin! Just be sure to fold them in gently to avoid overmixing the batter.
Looking for Other Delightful Summer Recipes?
As the weather warms and fresh produce abounds, there are so many delicious dishes to explore. If you’re enjoying this recipe, you might love some of my other seasonal favorites:
- Easy Summer Plum Cake
- Tomato Leek and Feta Quiche
- Healthy Banana Pineapple Smoothie
- 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
Zucchini Muffins with Applesauce
Equipment
- mixing bowls
- box grater
- standard (12 cup) muffin pan
- muffin liners optional
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon Kosher or fine sea salt
- 1 teaspoon ground cinnamon
- ¾ teaspoon 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 teaspoon vanilla extract
- 1 tablespoon turbinado sugar for topping (Sugar in the Raw) 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 all-purpose flour, 1 teaspoon baking soda, ½ teaspoon Kosher or fine sea salt, 1 teaspoon ground cinnamon, ¾ teaspoon ground 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, room temperature, ½ cup granulated white sugar, ½ cup dark brown sugar, 2 cups shredded zucchini (from about 2 medium zucchini), ¼ cup ( 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 (Sugar in the Raw)
- 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
- 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, simply thaw the muffins at room temperature or warm them in the microwave or oven.
Nutrition*
*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.