I am so excited to share my Zucchini Muffin recipe with you! Did I mention these muffins are VEGAN AND CAN BE MADE GLUTEN FREE?!?!?
I know, so exciting right! After quite a bit of recipe testing, I am happy to say that I’ve developed a recipe that is super simple to put together and tastes absolutely delicious. I know I’m not alone in my dislike of having to sacrifice flavor and texture, when it comes to healthier versions of some of my favorite eats – any baked good! Well let me tell you, flavor and texture were high on my list of ‘product outcomes’ as I was testing various versions of this recipe.
These Zucchini Muffins are so moist and taste delicious! I think the key to these muffins is the use of cake flour. Cake flour is high protein flour resulting in baked goods that have a more tender and lighter crumb, so don’t substitute all-purpose flour for cake flour if you really want the best texture. The use of applesauce replaces the eggs – you can use store-bought, however I prefer to make my own as I LOVE using Ambrosia apples – they have just the right amount of sweetness, which allows me to keep the sugar quantity relatively low, compared to the majority of muffin recipes out there. Anyways I think that’s enough commentary from me. Do yourself a favor and make these right away! As always and questions or concerns leave a comment below!
- ¾ cup unsweetened applesauce – ambrosia apples
- ½ cup sugar
- 1 tablespoon vanilla
- ½ cup oil
- 2 cups gluten free flour *** if making without gluten free flour use CAKE FLOUR
- ½ tsp salt
- 2 tsp baking powder
- ½ teaspoon of nutmeg
- 1 teaspoon of cinnamon
- 2 cups grated peeled zucchini (about 1 medium)
- Preheat oven to 350. Line muffin tin with muffin liners. Set aside.
- Blend applesauce, sugar, vanilla and oil together until combined. Set aside.
- Mix dry ingredients in a large bowl. Add grated zucchini to flour mixture. Stir to combine.
- Add applesauce mixture to flour mixture. Stir until just combined.
- Scoop batter into greased or paper-lined muffin tin, using an ice cream scoop. Bake at 350 degrees for 30-40 minutes.
- Remove from oven and allow to cool in pan for 2 minutes. Remove from pan and cool on cooling rack. These muffins can be stored in the fridge or placed in Ziplock bag and frozen for up to 3 months.