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Mini Zucchini Bread Muffins are the perfect after-school snack. Made with whole wheat flour, applesauce rather than oil, and a veggie, they are a healthy snack any time of the day. They also freeze well and are the perfect grab-and-go snack.

Mini Zucchini Bread Muffins

Amber Gray
Mini Zucchini Bread Muffins are the perfect after-school snack. Made with whole wheat flour, applesauce rather than oil, and a veggie, they are a healthy snack any time of the day. They also freeze well and are the perfect grab-and-go snack.
Prep Time 20 minutes
Total Time 20 minutes
Course Breakfast & Brunch
Servings 12
Calories 181 kcal

Ingredients
  

  • 3 1/4 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3 large eggs
  • 1 cup unsweetened applesauce
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 3 teaspoon vanilla extract
  • 2 cups shredded zucchini drained

Instructions
 

  • Preheat oven to 400°F. Spray 12-cup muffin tin with nonstick cooking spray. Set aside.
  • Mix flour, baking soda, baking powder and salt in medium bowl.
  • Mix eggs, applesauce, granulated sugar, brown sugar and vanilla together in separate large bowl.
  • Stir dry ingredients into wet ingredients. Fold in zucchini.
  • Pour batter into prepared muffin tin and bake 10 minutes, or until toothpick inserted in center comes out clean.
  • Remove from oven and let cool 5 minutes before removing from muffin tin.

Nutrition

Calories: 181kcalCarbohydrates: 36gProtein: 6gFat: 2gCholesterol: 47mgSodium: 319mgFiber: 4gSugar: 12g
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