Simple zucchini muffins to satisfy all your summer taste buds! This recipe is a great way to use up extra zucchini. These delicious little muffins are easy to make and low in calories.

Zucchini is one of the most abundant summer vegetables and it is so versatile!

These simple zucchini muffins are a basic and delicious recipe that is easy to whip up in just a few minutes!

This recipe uses simple ingredients, and utilizes applesauce to make these muffins even better for you!

Each muffin has just 127 calories and 3 g of protein, making it a wholesome snack or breakfast!

How to make zucchini muffins

You will need around 1 or 2 medium sized zucchini for this recipe.

Start by grating your zucchini.

Should I peel zucchini for muffins?

There is no need to peel zucchini, just give it a good wash and you are good to go!

The zucchini will just melt into the muffins.

Mix the wet ingredients in a bowl: zucchini, sugar, applesauce, vanilla extract, and eggs.

In another bowl, whisk your flour, baking soda, baking powder, salt, and cinnamon.

Add the dry ingredients to the wet and mix until just combined.

What kind of muffin liners should I use?

I always suggest using parchment paper liners, if you have them.

The muffins never stick at all to them!

If you don’t have those, just spray regular muffin liners with cooking spray before adding the batter.

Bake the zucchini muffins until a toothpick inserted comes out clean.

Do zucchini muffins need to be refrigerated?

If you do not eat them within 3 days, it’s best to refrigerate the muffins.

My favorite way to eat these is warm with a bit of butter smeared on top.

So yummy!

If you love zucchini, be sure to check out this recipe for zucchini chocolate chip muffins too!

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