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Zucchini Muffins

Serving Size


  • ½ Cup + 1 Tbls warm water
  • 1 Cup apple sauce
  • 1 Cup honey
  • 1 tsp vanilla
  • 2 ½ Cup zucchini
  • 1 Cup unbleached flour
  • 2 Cups whole wheat flour
  • 1 tsp salt
  • 1 Tbls fresh baking soda
  • 1 Tbls fresh baking powder
  • 1 Tbls cinnamon
  • 2 tsp nutmeg
  • 6 Tbls flax seed ground (optional)

Recipe Directions

  1. Whisk the flax seed into the water, then add applesauce, honey, vanilla, and zucchini.  Set aside.
  2. Mix all dry ingredients in separate container.
  3. Slowly add dry ingredients into bowl with wet ingredients.
  4. Preheat oven to 350 degrees.
  5. Lightly grease muffin tin with butter or oil.
  6. Fill muffin tin 2/3 full with batter.
  7. Bake for 30 minutes or until tops are golden brown and tooth pick is clean when inserted and pulled out of middle of muffin.

*Note: When baking the last pan of muffins, if there is not enough batter to fill all muffin holes, fill empty holes with water.

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