Name: Zucchini Muffins
Prep time: 15 min
Cook time: 24 min
Total time: 39 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 cups grated zucchini (about 1 lb.) ($1.49); 2 cups all-purpose flour ($0.28); 1 tsp baking powder ($0.06); 1/2 tsp baking soda ($0.02); 1/2 tsp salt ($0.04); 1 tsp cinnamon ($0.10); 2 large eggs ($0.22); 1/2 cup granulated sugar ($0.20); 1/2 cup brown sugar ($0.28); 1/3 cup sweetened applesauce ($0.18); 1/4 cup cooking oil ($0.16); 1 tsp vanilla extract ($0.50)

These irresistible Zucchini Muffins are fluffy, super moist and the perfect way to use up your generous supply of summer zucchini!

Ingredients

2 cups grated zucchini (about 1 lb.) ($1.49)

2 cups all-purpose flour ($0.28)

1 tsp baking powder ($0.06)

1/2 tsp baking soda ($0.02)

1/2 tsp salt ($0.04)

1 tsp cinnamon ($0.10)

2 large eggs ($0.22)

1/2 cup granulated sugar ($0.20)

1/2 cup brown sugar ($0.28)

1/3 cup sweetened applesauce ($0.18)

1/4 cup cooking oil ($0.16)

1 tsp vanilla extract ($0.50)

Instructions

1 Preheat the oven to 350°F. Next wash the zucchini well, trim off the stem of the zucchini, then using the large holes on a box grater, grate the zucchini and set it to the side.

2 In a large bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, and cinnamon) until well combined.

3 In a separate bowl, whisk together the wet ingredients (eggs, granulated sugar, brown sugar, applesauce, oil and vanilla extract) until well combined.

4 Add the grated zucchini to the bowl with the wet ingredients. Stir until combined.

5 Pour the wet ingredients into the same bowl as the dry ingredients. Stir together until just combined. Be careful not to overmix at this point.

6 Divide the batter between eight greased or lined muffin wells.

7 Bake the muffins for about 24 minutes or until golden brown and puffed in the center. Allow the muffins to cool for about 5 minutes, then carefully loosen the edges with a knife and transfer the muffins to a wire rack to finish cooling. Enjoy!