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Linda Hafner’s Zucchini Muffins with Applesauce

Zucchini Muffins with Applesauce

Chuck Hafner’s Farmer’s Market is a Syracuse favorite for produce, plants and garden supplies. Chuck’s wife Linda wrote Simple, Fresh and Healthy: A Collection of Seasonal Recipes, the inspiration for these muffins. We use Farmer Street Pantry Applesauce with Maple Syrup in this recipe, which gives the muffins a delicious hint of NY maple goodness. Pick yours up today at farmerstreetpantry.com/applesauce/.
Course Dessert, Snack
Servings 24 muffins


  • 2 cup flour
  • 2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 tsp. salt
  • 3 tsp. cinnamon
  • 3 eggs can substitute 3 flax eggs to make vegan muffins (1 flax egg=1 tbsp. ground flax seed + 3 tbsp. water. Let sit five minutes.)
  • 1/4 cup vegetable oil
  • 3/4 cup Farmer Street Pantry Applesauce
  • 1.25 cup sugar
  • 2 tsp. vanilla extract
  • 1 tsp. lemon extract
  • 2 cup grated zucchini
  • 1 cup raisins
  • 1 cup walnuts


  • Preheat oven to 350 degrees.
  • Combine dry ingredients: flour, baking soda, baking powder, salt, and cinnamon in a bowl.
  • Combine wet ingredients: eggs (flax eggs if making vegan), oil, Farmer Street Pantry Applesauce with Maple Syrup, sugar, vanilla, and lemon in a large bowl.
  • Add dry ingredients to egg mixture and stir gently to combine.
  • Stir in zucchini, then the raisins and walnuts.
  • Pour into lined muffin tins (about 2/3 full).
  • Bake for 20 minutes or until a toothpick inserted in a muffin comes out clean.
Keyword applesauce, muffins