Low-Fat Zucchini Muffins

My lower fat version.

• Ready In: 25 mins
• Yields: 24 muffins

Ingredients

• 2  cups sugar
• 3  cups flour
• 1  teaspoon baking soda
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon baking powder
• 1  tablespoon cinnamon
• 1⁄2 cup  chopped walnuts
• 3  eggs
• 2 -3  cups  finely grated zucchini
• 1⁄4 cup  enova  oil
• 3⁄4 cup applesauce
• 1  tablespoon pure vanilla extract

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.