These eggless zucchini muffins are perfectly spiced, deliciously sweet, incredibly moist and just irresistible that you won’t believe these are made without eggs.
Grate the zucchini and keep it aside. See the Tips section below for more details.
Line a 12-cup muffin pan using cupcake liners and keep it ready.
Preheat the oven to 375°F or 190°C for at least 10 minutes.
Take dry ingredients (all purpose flour, whole wheat flour, baking powder, baking soda, salt, ground cinnamon and nutmeg in a bowl. Whisk until everything is well combined.
In another large bowl, take oil and melted butter. Add both sugars (white sugar and light brown sugar). Start beating while breaking the lumps of brown sugar and beat until sugar is almost dissolved.
Add applesauce and vanilla extract. Again beat it until mixed.
Add greeted zucchini and mix into the batter.
Now add the dry flour mixture. Mix until just combined.
Divide the batter into the prepared muffin pan.
Bake in preheated oven for 20-22 minutes or until the toothpick inserted in the center comes out clean.
Let the muffins cool down in the pan itself for 5 minutes. Then transfer them to a cooling rack and let them cool down.
Notes
Zucchini Grating Tips:
No need to peel. No need to remove the seeds.
Use a box grater or use the food processor to grate the zucchini.
No need to squeeze out the water.
Just grate, measure by lightly packing into a measuring cup and use.
You can use frozen grated zucchini. Defrost, discard the water collected at the bottom of the bowl, just use grated portion only, no liquid.
Mix-ins: You can use nuts like walnuts, almonds, pecans, or chocolate chips or toasted unsweetened coconut.