Once again, I have a zucchini the size of my arm to use up. It finally cooled down so I decided to do a little baking. I LOVED these muffins. They aren't overly sweet but stay super moist. I found the recipe in the Taste of Home Archives. I made a few changes and substituted strawberry applesauce for regular.
*Justin would not touch these muffins. I took a wooden cake dowel and pushed a hole through the middle (see where I'm going with this?) and told him it was a donut. Well all of the sudden it was a yummy treat and he ate 2 :)
1/3 cup vegetable oil
1/3 cup applesauce (I used strawberry)
2 eggs
1/2 cup light brown sugar
1 teaspoon vanilla
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons cinnamon (I used pumpkin pie spice)
1 cup shredded zucchini, water squeezed out (just dump into a big paper towel and squeeeeeze)
2 ripe medium bananas, mashed
DIRECTIONS:
1. Preheat oven to 375. Place paper cupcake wrappers in cupcake pan.
2. In a medium bowl, whisk together the oil, applesauce, eggs, brown sugar, and vanilla.
3. In a large bowl, combine flour, baking soda, baking powder, salt, and cinnamon. Make a well in the center and add the wet ingredients. Stir until just blended. Then stir in the grated zucchini and mashed banana.
4. Divide the batter among the 12 muffin cups. Bake for 15 minutes, or until golden brown and a toothpick inserted in a muffin comes out clean. Let cool about 5-10 minutes, then remove from pan and eat!
