Zucchini Muffins | Pika Chakula

Zucchini Muffins


Kids won’t notice the vegetables in these yummy zucchini muffins. They can have fun helping you make them, too!


  • 2 cups all purpose flour
  • 1 cup brown sugar
  • 2 tsp. baking soda
  • 2 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • 1/8 tsp. ginger
  • 1/8 tsp. allspice
  • 1/2 tsp. salt

Stir in:

  • 2 cups grated zucchini
  • 1 apple peeled, cored and grated

In another bowl, beat:

  • 3 eggs
  • 2 tsp. vanilla
  • 1/2 cup unsweetened apple sauce
  • 1/2 cup oil (vegetable or canola)


Stir into flour mixture until batter is just combined. Spoon into well greased muffin cups, filling to the top. (Note: If you are using muffin liners you may need to spray with cooking spray to prevent the muffins from sticking to the paper.) Bake at 350° for 20 minutes.



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Recipe Comments

  1. posted by Sahil on Mar 19, 2013

    Is there enough leavening in boxed cake or muffin mixes to cause the dough to rise into a bread-shaped loaf (made in a 9″x5″ loaf pan), or would this not work at all? How much of a leavening agent (baking powder, soda, etc) would I need to add so that it COULD work?
    Do I need to adjust the temperatures and/or cooking times?

  2. posted by stingerms on Mar 24, 2013

    I have grown an enormous zucchini, and I don’t know what to do with it. It is as big as my cat – and that’s no scrawny cat. It’s almost too big to eat. Any recipe suggestions that require a LOT of this vegetable?

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