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Zucchini Muffins

Photo of the prepared recipe
Photo attribution: Paula Ramirez
Ready In: 40 minutes
Serves: 12
A treat the whole family will love.

What you'll need

Measuring spoons
Measuring cups
Muffin pan
2 large bowls
Sharp knife
Wire rack
Mixing utensil
Oven mitt


Serves 12
Nonstick Cooking Spray
2 Eggs
1/2 cup Applesauce
1/4 cup Granulated Sugar
1 teaspoon Vanilla Extract
1 1/4 cups Whole Wheat Flour
1/4 teaspoon Salt
1 teaspoon Baking Soda
1 1/2 teaspoons Ground Cinnamon
1/2 teaspoon Ground Ginger
1/4 teaspoon Ground Cloves
2 cups Zucchinis grated, about 2 small
1/2 cup Raisins
2/3 cup Pecans toasted, chopped or Walnuts chopped



Step 1 picture
Place an oven rack in the middle of the oven. Preheat oven to 350 ̊F.


Step 2 picture
Spray muffin pan (12 muffin cups total) with nonstick cooking spray and set aside.


Step 3 picture
In a large bowl, stir together eggs, applesauce, granulated sugar, and vanilla extract.


Step 4 picture
In a separate bowl, stir together flour, salt, baking soda, cinnamon, ginger, and cloves.


Step 5 picture
Stir flour mixture into egg mixture until just barely blended (there may be a few small lumps).


Step 6 picture
Gently stir in zucchinis, raisins, and nuts.


Step 7 picture
Divide batter evenly among muffin cups. Bake 20 minutes or until a wooden toothpick inserted in the center of a muffin comes out clean.


Step 8 picture
Remove muffin pans from oven and let muffins stand for 5 minutes.


Step 9 picture
Remove muffins from pan and place them on a wire rack to finish cooling. Serve warm or at room temperature.

Nutrition Facts

Serving Size 1.00

Serving Per Container 12

Amount Per Serving
Calories 142
% Daily Value*
Total Fat 5 g6%
Saturated Fat 1 g5%
Sodium 168 mg7%
Total Carbohydrate 21 g8%
Dietary Fiber 3 g11%
Protein 4 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

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