– 2 ¼ cups flour– ½ cup brown sugar– ½ cup granulated sugar– 1 teaspoons baking soda– 1 teaspoon baking powder– ½ teaspoon salt– 1 teaspoon cinnamon– ¼ teaspoon nutmeg– ¼ cup oil– 1 ½ cups shredded zucchini – ⅓ cup – ¾ cup non-dairy milk
Ingredients
Tip: Shredded Zucchini
You need to shred the zucchini and then squeeze out the excess water. Otherwise your batter will be too wet.
Step 1
Whisk together the dry ingredients, then add the applesauce, oil, water, and shredded zucchini.
Step 2
Stir the batter by hand with a spoon. No need for a mixer!
Step 3
Spoon the muffin batter into a cupcake pan that has been lined with paper liners. Parchment liners are the best choice!
Step 4
Bake at 350 degrees F for about 20 minutes until the muffins are golden brown on top.
Tip: Freezing
These muffins freeze really well! Store in a freeze bag or freezer safe container for up to 3 months. These are perfect for packing in school lunches.