Whole Wheat Zucchini Applesauce Muffins (No Added Sugar)

These whole wheat zucchini applesauce muffins are the perfect way to use up extra summer produce and to make a delicious and nutritious breakfast.

Sneaking zucchini into baked goods is a great way to use up excess summer produce as well as get some extra veggies into your diet. Often these baked goods contain an exorbitant amount of added sugar. In order to cut back and even eliminate added sugars, this recipe uses apple sauce as a sweetener.

This recipe can be made with no added sweeteners to make a nutritious breakfast, or if desired add a small amount of brown sugar or sweetener of choice in order to make it more of a nutritious sweet treat perfect for a summer afternoon snack.

The Perfect Healthy Muffin for Babies

Because they can be made with no added sugars, these muffins as well as the other muffin recipes I have shared are a perfect food for your little ones.

• Whole Wheat Banana Berry Muffins (No Added Sugar)
• Whole Wheat Apple Banana Breakfast Muffins (No Added Sugar)

Looking For More Ways to Use Up Extra Zucchini? Try These Recipes

• Pork and Vegetable Air Fryer Egg Rolls
• Easy Veggie Lovers Lasagna
• Vegetable and Rice Stuffed Peppers

Ingredients

• 1 1/2 cups shredded zucchini (or yellow squash)
• 1 1/2 cups apple sauce
• 1/3 cup butter melted
• 2 eggs
• up to 1/2 cup brown sugar (optional or use another sweetener of choice)
• 2 cups whole wheat flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp clove
• 1/2 cup chopped walnuts (optional)

How to Make Zucchini Apple Sauce Muffins

Begin by shredding the zucchini and adding the apple sauce, melted butter, and eggs. Whisk together, and also whisk in any sugar or sweetener if you are using.

Once wet ingredients are combined, top with flour, baking powder, baking soda, and spices. Then the mix dry ingredients on top before incorporating them into the wet ingredients.

Mix together ingredients until just combined and no dry flour remains. Stir in walnuts.

Scoop batter into 12-15 greased or lined muffin tins. I like to use a large ice-cream scoop to make this easier.

Bake in a 375° F oven for 15-18 minutes or until toothpick comes out clean.

Enjoy your whole wheat zucchini applesauce muffins served warm topped with butter.

Store in an air tight container in the fridge for up to 1 week. I find it tastes best reheated in the air fryer.

Whole Wheat Zucchini Applesauce Muffin (no added sugar)

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 12 muffins

Course: Breakfast

Cuisine: American

Ingredients Equipment Method

Ingredients

  

• 1 1/2 cups shredded zucchini or yellow squash
• 1 1/2 cups apple sauce
• 1/3 cup butter melted
• 2 eggs
• up to 1/2 cup brown sugar optional or use another sweetener of choice
• 2 cups whole wheat flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp clove
• 1/2 cup chopped walnuts optional

Equipment

• muffin tins

Method

 

1. Begin by shredding the zucchini and adding the apple sauce, melted butter, and eggs. Whisk together, and also whisk in any sugar or sweetener if you are using.
2. Once wet ingredients are combined, top with flour, baking powder, baking soda, and spices. Then the mix dry ingredients on top before incorporating them into the wet ingredients.
3. Mix together ingredients until just combined and no dry flour remains. Stir in walnuts.
4. Scoop batter into 12-15 greased or lined muffin tins. I like to use a large ice-cream scoop to make this easier.
5. Bake in a 375° F oven for 15-18 minutes or until toothpick comes out clean.
6. Enjoy served warm topped with butter.