Zucchini Muffins

These muffins are perfect for breakfast, snack or dessert. They’re sweet, moist and with 0 fat, who says muffins are off limits? Makes 12 muffins. 1 Fibre Notes Paper muffin liners tend to stick to these moist muffins, so I used silicone ones found at Ikea and they peeled right off Delicious optional ingredients: chocolate chips, raisins, nuts


  • 180g All Purpose Flour
  • 160g Grated Zucchini
  • 1 ½ Vanilla
  • 190g Unsweetened Apple Sauce
  • 1tsp Apple Cider Vinegar
  • Sweetener to taste
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • ½ tsp Cinnamon


  1. Preheat oven to 350F and place cupcake liners in a muffin tin
  2. Combine all dry ingredients in one brown
  3. Combine all wet ingredients including zucchini in a separate bowl
  4. Pour wet into dry, mix well and portion into muffin cups immediately
  5. Bake for 19 minutes
  6. Allow to cool completely before removing from tray
  • teamwag
  • recipes
  • 20 days of zucchini
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