Ingredients:

  • 1.5 cups white whole wheat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tbsp ground cinnamon
  • 0.5 tsp salt
  • 0.5 cup unsweetened applesauce
  • 0.5 cup honey
  • 1 large egg
  • 1 tsp vanilla extract
  • 1.5 cups shredded zucchini, squeezed dry

Instructions:

  1. Preheat oven to 350°F (175°C). Lightly grease a standard 12-cup muffin tin or line with paper liners.
  2. Grate the zucchini using the medium holes of a box grater. Place shreds in a clean towel and squeeze firmly to remove excess water.
  3. In a medium bowl, whisk together the white whole wheat flour, baking soda, baking powder, ground cinnamon, and salt until no clumps remain.
  4. In a large bowl, beat the egg, then stir in the unsweetened applesauce, honey, and vanilla extract until the mixture is smooth and glossy.
  5. Gently fold the dry ingredients into the wet mixture using a spatula. Fold in the squeezed shredded zucchini last, stirring only until no white flour streaks remain.
  6. Divide the batter evenly among the 12 muffin cups.
  7. Bake for 20–25 minutes, or until the tops spring back when touched and a toothpick inserted into the center comes out clean.