Low-fat Zucchini Muffins

1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5 Based on 1 reviews

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Low-fat Zucchini Muffins

I have had this recipe for years, although I have always made this as a loaf, versus muffins. I found the greatest tip, though, thanks to An Oregon Cottage. Prepare this recipe, fill your paper muffin cups, and freeze. Bake only what you want in a 375-degree oven for 30 minutes (placed in oven frozen). So awesome...one of the best tips ever!!

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Servings: Makes approx 17 muffins

Ingredients

  • 2 large eggs, beaten
  • 1/2 cup(s) unsweetened applesauce
  • 1/2 cup(s) canola oil
  • 2 tsp(s) vanilla extract
  • 2 cup(s) grated zucchini squash
  • 1 cup(s) granulated sugar
  • 1 + 1/2 tsp(s) cinnamon
  • 1 tsp(s) baking powder
  • 1/4 tsp(s) baking soda
  • 2 1/2 cup(s) unbleached all-purpose flour

Tips and Suggestions

To freeze and bake later: fill paper cups about 2/3 full and freeze in the muffin tin about 30 min. Place in freezer Ziplock baggie and bake when you want them for 30 minutes in a 375-degree oven.

Instructions

Mix all the wet ingredients together, then add all the dry and mix by hand until combined. Line a tin muffin pan with 12 paper muffin cups and fill 2/3 full with batter (set aside about 5 more cups for a second batch if making whole recipe). If freezing some, set aside the batter and fill paper cups for baking. Place in a 375 degree oven for 20 minutes. If baking frozen, leave in oven 30 minutes.

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