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+ servings
zucchini muffin cut in half with butter.

Zucchini Applesauce Muffins

Make these bakery-worthy, homemade muffins that are super moist and fluffy with the addition of applesauce and made healthier than most by adding zucchini.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12 muffins


  • 12-count muffin pan
  • muffin liners


  • cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup sugar
  • ¼ cup canola oil
  • ¼ cup unsweetened applesauce
  • 2 large eggs
  • 2 cups zucchini shredded


  • Place a rack in the center of your oven. Preheat the oven to 350° Fahrenheit for 20 minutes before baking your muffins. Line a 12-count muffin pan with liners and set it aside.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
  • In a large bowl, whisk together the sugar, oil, applesauce, and eggs until smooth. Stir in the zucchini.
  • Add the dry ingredients to the wet, and stir gently to combine. Do NOT overmix the batter.
  • Fill each muffin tin ¾ full with batter, Bake for 22-25 minutes or until a toothpick comes out clean. Allow the muffins to cool for 5 minutes in a pan before removing them to a cooling rack.

Heather's Helpful Hints

  • Applesauce: You can swap out oil in a recipe with an equal amount of unsweetened applesauce. You can do this in any ratio you desire. I recommend a one-half oil to one-half applesauce ratio in this recipe. 
  • Muffin Liners: I used tulip-styled baking cups for this recipe. You can use any muffin liner you desire. Alternatively, you can also forgo the muffin liners and simply grease your muffin tin well.
  • Make Ahead: It's not a good idea to make your muffin batter in advance. However, muffins do freeze well, so you can make them and freeze for up to three months in advance. 
  • Filling Muffin Cups: Fill each muffin tin approximately ¾ full. I like to use a scoop to ensure that each muffin has an equal amount of batter. 


Serving: 1muffin | Calories: 180kcal | Carbohydrates: 30g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 31mg | Sodium: 157mg | Potassium: 103mg | Fiber: 1g | Sugar: 18g | Vitamin A: 88IU | Vitamin C: 4mg | Calcium: 19mg | Iron: 1mg
This recipe was found on My Sweet Precision. Thank you for visiting!