Fluffy Egg Free Zucchini Muffins

These zucchini spice muffins are so light and fluffy, even without eggs!

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– 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.

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.

Enjoy!  Kids and adults love these!