Zucchini Bread Muffins


I love zucchini bread. No, really; if I see if from afar, I will go out of my way to capture it and consume it as soon as humanly possible. I love the moist center, the holiday spices, the crunch of the squash-but what I love the most about zucchini bread is the memories it brings back to me. When I was little we went to the beach every summer and we always stopped at this one special farm stand. They had the best corn picked only moments before being sold, amazingly sharp white cheddar, incredibly sweet fruits and the world’s best zucchini bread. Even now, zucchini bread reminds me of that stand and lazy summers spent in the salty air. I’ve tried in vain to recreate that stand’s recipe for years, and come to the realization that maybe muffins are the way to go, rather than the traditional bread. I’ve had more success keeping the muffins moist than I have with bread, and it seems that the spices are more aromatic in the smaller form. I really like the contribution of the applesauce in this recipe, it gives the muffins sweet flavor and keeps them moist and the holiday spice blend in this recipe makes your house smell amazing! Give this recipe a shot and let me know what you think!


  • 3 eggs
  • 2 cups sugar
  • 2 small zucchini squashes, grated (equivalent to about 2 cups grated squash)
  • 1 cup no-sugar-added applesauce
  • 3 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 3 tablespoons cinnamon
  • 1 teaspoon nutmeg
  • 1/2 tablespoon ground cloves


1. Preheat oven to 350 degrees. In a large bowl, blend eggs and sugar until light yellow and well mixed. Add zucchini and applesauce and vanilla extract and mix well.

2. Sift in flour, salt, baking soda and spices. Blend well.

3. Grease a 12-muffin, muffin pan and pour batter into cups until they are just full.

4. Lay tin foil in the oven below your muffin tray to catch any drips. I was going to have to submit a photo of my oven to Craft Fail if I hadn’t checked these muffins in time. They definitely poof! You end up with lovely muffin tops but be prepared for them to expand-you don’t want that all over your oven!

5. Bake muffins in the prepared oven for 35 minutes or until a toothpick comes out cleanly. Enjoy!

Stock photo courtesy of: deviantart.com


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s