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A treat the whole family will love.
Nonstick cooking spray
½ cup applesauce
¼ cup granulated sugar
1 teaspoon vanilla extract
1¼ cups whole wheat flour
¼ teaspoon salt
1 teaspoon baking soda
1½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
2 cups grated zucchinis (about 2 small zucchinis)
½ cup raisins
⅔ cup toasted and chopped pecans or walnuts
Place an oven rack in the middle of the oven. Preheat oven to 350˚F.
Spray muffin pan (12 muffin cups total) with nonstick cooking spray and set aside.
In a large bowl, stir together eggs, applesauce, granulated sugar, and vanilla extract.
In a separate bowl, stir together flour, salt, baking soda, cinnamon, ginger, and cloves.
Stir flour mixture into egg mixture until just barely blended (there may be a few small lumps).
Gently stir in zucchinis, raisins, and nuts.
Divide batter evenly among muffin cups.
Bake 20 minutes or until a wooden toothpick inserted in the center of a muffin comes out clean.
Remove muffin pans from oven and let muffins stand for 5 minutes.
Remove muffins from pan and place them on a wire rack to finish cooling. Serve warm or at room temperature.
Makes 12 servings - 1 muffin per serving.
Recipe Nutritional Info
Total Fat: 5 g
Saturated Fat: 1 g
Trans Fat: 0 g
Cholesterol: 35 mg
Sodium: 168 mg
Total Carbohydrate: 21 g
Dietary Fiber: 3 g
Protein: 4 g