Preheat Oven & Prep:

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with non-stick spray.

Prepare the Zucchini:

Grate the zucchini and squeeze out excess moisture using a clean kitchen towel or paper towels. This prevents the muffins from being too wet.
In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

Mix Wet Ingredients:

In another bowl, whisk together honey (or maple syrup), oil, egg, vanilla, and applesauce. Stir in the grated zucchini.

Combine Wet & Dry:

Gradually fold the wet ingredients into the dry ingredients. Be careful not to overmix—just stir until combined.

Add Optional Mix-ins:

If using nuts, chocolate chips, or dried fruit, gently fold them in.

Fill Muffin Cups:

Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.

Bake:

Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

Cool & Enjoy:

Let muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Tips for Perfect Zucchini Muffins
Squeeze the zucchini well to avoid soggy muffins.

For extra fluffiness, use half all-purpose and half whole wheat flour.

Want extra sweetness? Add a few more chocolate chips or a sprinkle of brown sugar on top before baking.

Make it dairy-free: Use almond milk yogurt instead of applesauce for moisture.

Storage: Store in an airtight container at room temperature for 2 days or in the fridge for up to 5 days. They also freeze well for up to 3 months!

Nutrition Facts (Per Muffin – Approximate)
Calories: 180

Protein: 3g

Carbohydrates: 25g

Fat: 8g

Fiber: 2g

Sugar: 10g