Zucchini Muffins
Ingredients
- Large Eggs100g≈ 2 large
- Applesauce, unsweetened120g
- Sugar, white, granulated or lump12.5g≈ 1 tablespoon
- Vanilla extract4.2g≈ tsp
- Flour, whole wheat, unenriched175g
- Salt6g≈ 1 teaspoon
- Baking Soda4.6g≈ 1 teaspoon
- Cinnamon Stick1g≈ 0.5 × 1 teaspoon ground
- Ginger root, raw2g≈ 1 teaspoon grated
- Cloves2.1g≈ 1 teaspoon ground
- Zucchini240g
- Raisins75g≈ 1.75 × small box (1.5 oz)
- Walnuts200g≈ 2 × 1 cup halves
Estimated Cost
- Large Eggs (100g)$0.42
- Applesauce, unsweetened (120g)—
- Sugar, white, granulated or lump (12.5g)—
- Vanilla extract (4.2g)—
- Flour, whole wheat, unenriched (175g)—
- Salt (6g)$0.01
- Baking Soda (4.6g)$0.01
- Cinnamon Stick (1g)$0.23
- Ginger root, raw (2g)—
- Cloves (2.1g)$0.19
- Zucchini (240g)—
- Raisins (75g)—
- Walnuts (200g)$4.70
* Cost estimate based on 6 of 13 ingredients.
Prices are estimates based on Kroger grocery store data, last updated March 2026. Actual prices may vary by location and retailer.
Instructions
- 1
1. Set the oven rack to the middle position and heat the oven to 350°F.
- 2
2. Coat a 12-cup muffin pan with nonstick cooking spray.
- 3
3. Whisk together the eggs, applesauce, sugar, and vanilla extract in a large bowl.
- 4
4. In another bowl, combine the flour, salt, baking soda, cinnamon, ginger, and cloves.
- 5
5. Fold the dry ingredients into the wet ingredients, mixing until just combined (small lumps are acceptable).
- 6
6. Fold in the grated zucchini, raisins, and pecans or walnuts.
- 7
7. Distribute the batter evenly among the muffin cups.
- 8
8. Bake for 20 minutes until a toothpick inserted into the center comes out with no wet batter.
- 9
9. Let the muffins rest in the pan for 5 minutes.
- 10
10. Transfer the muffins to a wire rack to cool completely.
- 11
11. Serve warm or at room temperature.
Nutrition per serving
Based on 12 servings · USDA data
Nutrition calculated from USDA FoodData Central using ingredient quantities in grams.
Nutrition values are estimates based on USDA data and may vary.