zucchini applesauce muffinMakes 12 muffins.

These are, by far, the healthiest muffins I’ve ever made—and they’re pretty tasty! Be sure to drain and squeeze as much liquid out of the squash as possible. This recipe was adapted from Simply Recipes.

¾ cup sugar
1 extra-large egg
1 tsp vanilla extract
Heavy pinch salt
2 cups zucchini and/or summer squash, grated and squeezed of excess liquid
1/3 cup vegetable oil
1/3 cup unsweetened applesauce
2 cups all-purpose flour
1 ½ tsp baking soda
1 ¼ tsp cinnamon
¼ tsp nutmeg
½ cup toasted pecans, chopped
½ cup raisins

Heat oven to 350°F and adjust the oven rack to the middle position. Spray a 12-cup muffin tin with nonstick cooking spray.

In a large bowl combine the sugar, eggs, vanilla, and salt. Stir in the squash, oil, and applesauce. In a separate bowl, mix together the flour, baking soda, nutmeg, and cinnamon. Add the dry ingredients to the zucchini mixture and stir until just incorporated. Add nuts and raisins and stir to combine.

Using a spoon, distribute the batter equally among the cups. Bake until muffins are golden brown and a toothpick inserted into the center of the muffin comes out clean, about 25 to 30 minutes. Allow the muffins to cool for about 5 minutes, then remove them from the tin and allow to cool completely.