Blueberry Zucchini Mini Muffins

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Blueberry Zucchini Mini Muffins


  • 3 eggs

  • 1 cup unsweetened applesauce

  • 3 teaspoons vanilla extract

  • 2 1/4 cup sugar

  • 2 cups zucchini, shredded

  • 3 cups unbleached all-purpose flour

  • 1 teaspoon salt

  • 1 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1 1/2 teaspoons cinnamon

  • 2 cups blueberries


1. Preheat the oven to 350 degrees. Line two 24-cup mini muffin tins with paper liners.

2. In a large bowl, whisk together the eggs, applesauce, vanilla and sugar. Fold in the shredded zucchini.

3. In a separate large bowl, whisk together the flour, salt, baking powder, baking soda, and cinnamon. Gradually add the flour mixture to the wet ingredients, stirring just until combined. Fold in the blueberries.

4. Fill the baking cups three-quarters of the way full. Bake for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool. Makes (at least) 4 dozen mini muffins.