Total Time
25mins
Prep 10 mins
Cook 15 mins

My lower fat version.

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees.
  2. Place paper baking cup in each of 24 regular-size muffin cups, or grease muffin tin.
  3. In a small mixing bowl, mix the dry ingredients.
  4. In a larger bowl, mix the eggs, zucchini, oil, applesauce, and vanilla with a large spoon.
  5. Then very gently stir the dry ingredients into the liquid ingredients just until moistened. Do NOT over-stir, or they will be dry and tough.
  6. Divide batter evenly among cups.
  7. Bake until the tops spring back when pressed gently in the center, about 15-18 minutes. Do not over-bake.
  8. Cool in the pan on a wire cake rim for 10 minutes before removing from cups.

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