Cyd Notter

Author and Nutrition Educator, Founder of The "Plan A" Diet™

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Zucchini Muffins

Wondering what to do with all the zucchini in the garden?

This recipe for Zucchini Muffins will not disappoint!

A friend brought these to a potluck years ago, and it soon became one of our favorite recipes.

For a printable download, click here. 

Zucchini Muffins 

2-1/3 cups grated zucchini

1-1/2 over-ripe bananas, mashed

1-1/4 cup unsweetened applesauce

1 cup unrefined cane sugar (turbinado or coconut sugar works)

1 TBS lemon juice

1.5 tsp vanilla extract

3 cups all-purpose flour *(see note)

1 TBS baking soda

1 TBS cinnamon

2 tsp. nutmeg

1 tsp. baking powder

1 tsp. salt

¼ tsp. ground cloves

Optional add-ins: chopped walnuts, currants, or raisins

FOR TOPPING:

1 TBS unrefined sugar

1 tsp cinnamon

  • Preheat oven to 350. Line 24 muffin cups with paper, or use silicone muffin tins.
  • Combine zucchini, bananas, applesauce, unrefined sugar, lemon juice, and vanilla extract together in a large bowl.
  • Whisk flour, baking soda, 1 TBS cinnamon, nutmeg, baking powder, salt, and cloves together in a bowl. Slowly add the flour mixture to the zucchini mixture, stirring until well combined.
  • OPTIONAL: I add chopped walnuts and dried currants.
  • Spoon batter into muffin cups. Mix the topping ingredients and sprinkle over muffins.
  • Bake 30 minutes or until firm. (Makes 20-24 regular-size muffins; can also make loaves.)

*I use either whole wheat OR whole wheat pastry flour; or sometimes a combo, depending on what I have on hand. Whole Wheat Pastry flour makes them lighter and fluffier.

Enjoy!!

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