Zucchini Applesauce Muffins

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With spelt flour, these zucchini applesauce muffins are a full-on treat with bittersweet chocolate in the batter and even sprinkled on top.

I discovered a couple forgotten zucchinis buried deep in the bottom of a refrigerator drawer.

A couple weeks ago they were destined for the grill, but they were a bit wrinkly and becoming borderline unusable.

Past their prime, I figured the best way to put them to use was to bake.

After a great debate over doing a quickbread or something else, I settled on zucchini applesauce muffins.

Zucchini Applesauce Muffins

I always joke that muffins are just rustic little cakes that often have a faux healthy vibe.

Don’t be fooled by the applesauce! It added a subtle apple flavor to the muffins, but it didn’t replace another ingredient as it sometimes does in certain recipes.

Nope, these muffins are a full-on treat with chopped bittersweet chocolate folded into the batter and even sprinkled on top.

Bonus: they do have spelt flour!

Zucchini Applesauce Muffins

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Prep: 10 minutes
Cook: 22 minutes
Total: 32 minutes
Servings: 12 muffins
With spelt flour, these zucchini applesauce muffins are a full-on treat with bittersweet chocolate in the batter and even sprinkled on top.


  • 1 cup all-purpose flour
  • 1 cup spelt flour
  • 2-3/4 teaspoons baking powder
  • 3/4 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 3 large eggs at room temperature
  • 1/2 cup vegetable oil
  • 1/2 cup unsweetened applesauce
  • 1-1/4 cups granulated sugar
  • 3 cups grated zucchini
  • 2 teaspoons vanilla extract
  • 3/4 cup roughly chopped bittersweet chocolate


  • Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.
  • In a medium bowl, stir together both flours, baking powder, cinnamon and salt. In a large bowl, whisk together the eggs, oil, applesauce, sugar, zucchini and vanilla extract. Fold the dry ingredients into the wet ingredients followed by 1/2 cup bittersweet chocolate. Transfer the batter the prepared muffin pan and sprinkle with the remaining chocolate.
  • Bake the muffins for 22-25 minutes until the tops spring back when pressed. Cool in the pan for 5 minutes before removing the muffins and transferring them to a wire rack to cool completely.
  • Store in an airtight container.


Loosely adapted from Martha Stewart Living September 2014


Calories: 332kcal | Carbohydrates: 46g | Protein: 5g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 324mg | Potassium: 262mg | Fiber: 3g | Sugar: 27g | Vitamin A: 182IU | Vitamin C: 11mg | Calcium: 107mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Quick Breads & Muffins
Cuisine: American
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Hi, I'm Paige.

Welcome to Last Ingredient where you will find simple seasonal recipes with plenty of fruits and vegetables, all for the home cook.

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