– 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
Tip: Shredded Zucchini
You need to shred the zucchini and then squeeze out the excess water. Otherwise your batter will be too wet.
Whisk together the dry ingredients, then add the applesauce, oil, water, and shredded zucchini.
Stir the batter by hand with a spoon. No need for a mixer!
Spoon the muffin batter into a cupcake pan that has been lined with paper liners. Parchment liners are the best choice!
Bake at 350 degrees F for about 20 minutes until the muffins are golden brown on top.
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.