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Zucchini Spice Muffins

Categories: Baked GoodsBreakfast/Brunch
Contributed by: Kelly CA

This is an adaptation of a recipe I found online. It makes 18 muffins. I didn't add the nuts or raisins because Dev doesn't like them.


  • 2 1/4 cups all-purpose flour
  • 1 cup white sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1t. ground ginger
  • 1/2 teaspoon salt
  • 1/3 cup butter
  • 1/2 cup sour milk(or buttermilk)
  • 1/2 cup applesauce
  • 2 eggs, lightly beaten
  • 1 1/2 cups shredded zucchini(squeeze excess liquid out before adding to recipe)
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts(optional)
  • 1/2 cup raisins(optional)
  • 1/4 cup brown sugar or turbinado sugar(for extra crunch)


1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin pan, or use paper liners. This recipe makes 18 muffins.
2. In a large bowl, combine flour and sugar. Stir in baking powder, baking soda, cinnamon, nutmeg, ginger and salt. Cut in butter until mixture resembles coarse crumbs. Make a well in the center, and pour in milk, eggs, zucchini, applesauce and vanilla. Fold in walnuts and raisins, if using. Fill muffin cups 2/3 to 3/4 full. Sprinkle tops with brown sugar.
3. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.