At the end of the summer, it’s common to find ourselves with tons of extra zucchini! We love it, because there are so many delicious ways to enjoy zucchini. Zucchini bread? Sign us up. Zucchini noodles? Delicious. Zucchini baked, grilled, fried—zucchini for breakfast, dinner, or dessert—zucchini, zucchini, zucchini!
You know zucchini bread, and you’ve heard of applesauce muffins, but have you ever tried them together? This recipe, adapted from Linda Hafner’s Simple, Fresh and Healthy: A Collection of Seasonal Recipes, is easy to make and tastes absolutely delicious.
Linda Hafner was the co-founder of Chuck Hafner’s Farmer’s Market in Syracuse, along with her husband Chuck. Hafner’s is one of our favorite places to go on a sunny afternoon—they have more plants than we’d know what to do with, plus a ton of delicious local food products that showcase the delicious bounty of Central New York. Linda was a fantastic cook, and we recommend her book to anyone looking for simple, delicious recipes that focus on farm-fresh foods. Pick it up at Hafner’s or on Amazon today.
Our version of Linda Hafner’s Zucchini Muffins uses our Applesauce, which is lightly sweetened with pure maple syrup. We source our apples in New York State, and our maple syrup comes from Central New York too, so these muffins are CNY through and through! You can taste the delicious flavors that make New York produce famous in every single bite of these scrumptious muffins, and you’ll be arguing over the crumbs when you’re done.
Zucchini Muffins with Applesauce
- 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.