- 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.
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.