Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Zucchini Applesauce Muffins

Zucchini Applesauce Muffins

  • Author: Paige Adams
  • Prep Time: 10 minutes
  • Cook Time: 22-25 minutes
  • Total Time: 32-35 minutes
  • Yield: 12 muffins 1x

Description

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


Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 cup spelt flour
  • 23/4 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
  • 11/14 cups granulated sugar
  • 3 cups grated zucchini
  • 2 teaspoons vanilla extract
  • 3/4 cup roughly chopped bittersweet chocolate

Instructions

  1. Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.
  2. 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.
  3. 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.
  4. Store in an airtight container.

Notes

Loosely adapted from Martha Stewart Living September 2014