Moist Zucchini Muffins Made With Applesauce

Shredded zucchini is the star of this Zucchini Muffins With Applesauce recipe — and you won’t taste the zucchini. These lightly sweet, warmly spiced muffins make a wonderful breakfast, especially with jam or room-temperature butter.

They pair beautifully with apricot preserves and a smear of European-style butter. I’ve made these several times recently and my kids always ask for more. If you enjoy these muffins, you may also like other quick-bake breakfast ideas such as banana bread in a bundt pan or simple breakfast egg muffins.

Recipe For Zucchini Muffins With Applesauce

This recipe is perfect when zucchini is abundant or whenever you want a moist, flavorful muffin. I developed it after receiving a couple of oversized zucchinis from a neighbor: some were grilled for dinner and the rest shredded into muffins. The result is a reliable, easy-to-make muffin that stays moist and tender without tasting “vegetable-y.”

Why You’ll Love This Recipe

• Not overly sweet. The recipe uses modest sugar so the applesauce and warm spices shine through.
• Contains whole wheat flour. A portion of whole wheat adds fiber and a heartier texture.
• Great way to use zucchini. Shredded zucchini adds moisture and stretches the batter to make many muffins.
• Moist and tender. The zucchini and applesauce keep the muffins soft.
• One-bowl, easy method. No special equipment required and you don’t need to squeeze the zucchini—just shred and mix.
• Make-ahead friendly. These store well and freeze nicely for meal prep or grab-and-go breakfasts.

Ingredients

All ingredients needed for these wholesome zucchini muffins are shown below.

Key ingredient notes:

• Applesauce: Use unsweetened applesauce for moisture without extra sugar.
• Oil: Any neutral oil works; olive oil or avocado oil are good options.
• Sugar: Granulated, cane, or brown sugar all work. You can also substitute maple syrup or honey (adjust liquids accordingly).
• Shredded zucchini: Use the shred side of a box grater or a food processor shredding attachment. Do not squeeze out the liquid — it helps keep muffins soft.

For the full ingredient list with measurements, see the recipe card below.

How To Make Zucchini Muffins With Applesauce

This is a straightforward one-bowl recipe. Follow these steps for consistently good results:

• Preheat: Heat the oven to 350°F (180°C). Line a 12-cup muffin pan with liners or grease the cups.
• Mix dry ingredients: Whisk together the flours, baking powder, baking soda, salt, sugar, cinnamon, and nutmeg (if using).

• Add wet ingredients: Stir in applesauce, milk, oil, and eggs until just combined. Avoid overmixing.

• Fold in zucchini: Add shredded zucchini and gently fold with a spatula until evenly distributed.

• Fill and bake: Spoon about half a cup of batter into each prepared muffin cup (they will be generous). Bake about 25 minutes, or until a toothpick inserted into the center comes out clean.

Serving

Serve warm or at room temperature with butter, jam, or nut butter. For a fuller brunch, pair with scrambled eggs and vegetables.

Variations For Zucchini Muffins

Try these add-ins and swaps to change the flavor:

• Chocolate chips for chocolate chip zucchini muffins.
• Replace half the zucchini with shredded carrots for carrot-zucchini muffins.
• Chopped nuts for added crunch.
• Mashed banana instead of applesauce for banana-zucchini muffins (may require longer baking).
• Sprinkle coarse sugar on top before baking for a sweet crunchy top.

Expert Tips

• Avoid overmixing; stir until ingredients are just combined to keep muffins tender.
• Let muffins cool slightly before removing liners for easier handling.
• If you grease the pan, do so well so muffins release cleanly.
• Storage: airtight container at room temperature for 3–5 days, refrigerated up to 7 days, or frozen up to 3 months.

Frequently Asked Questions

More Breakfast Recipes

If you like these zucchini muffins, try other breakfast favorites such as cinnamon rolls with cream cheese frosting, an easy quiche, scrambled eggs with vegetables, or a breakfast salad with avocado and eggs.

Cinnamon Rolls With Cream Cheese Frosting (VIDEO)

Easy Quiche Recipe

Scrambled Eggs With Vegetables

Breakfast Salad With Avocado And Eggs

For a nutrient-packed breakfast, consider banana chia pudding as another make-ahead option.

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