Go Back

Zucchini Muffin Tops

Prep Time 20 mins
Cook Time 20 mins
Course Breakfast
Servings 12 Muffin Tops


  • 1 ½ Cups All Purpose Flour
  • 1 ½ teaspoon Baking Powder
  • ¼ teaspoon Baking Soda
  • ½ teaspoon Salt
  • ¾ teaspoon Cinnamon
  • Cup Canola Oil
  • ¾ Cup Sugar
  • 1 teaspoon Molasses
  • 2 teaspoon Vanilla
  • 2 tablespoon Ground Flax
  • 4 tablespoon Water
  • ½ Cup Unsweetened Applesauce
  • 2 Small Zucchini, grated on the large side of a box grater 2 Cups grated PRE squeezing
  • Desired toppings: flaked or shredded coconut seeds or nuts, chocolate chips or cacao nibs- whatever you like!


  • Preheat oven to 350* F and line a baking sheet with parchment.
  • In a small bowl, combine flax, water and vanilla. Stir to combine and set aside.
  • Place grated zucchini into a clean dish bowl and squeeze some of the liquid out. Set aside.
  • In a large bowl, combine sugar, molasses, canola oil, applesauce with a whisk. Add flax mixture and whisk to combine.
  • Place a sifter on top of the bowl with the wet ingredients in it and add flour, salt, baking powder and baking soda. Sift the dry ingredients into the wet ingredients.
  • Using a rubber spatula, fold the batter a couple of times and then add the zucchini. Fold the zucchini in to the batter just until combined and no more flour streaks remain.
  • Spray a ¼ cup measuring cup with non stick spray and scoop ¼ cup portions of batter onto a parchment lined baking sheet. Take care to try to make the portions of batter as circular as possible, so they come out circular. Add a few chocolate chips or walnuts or other desired topping to the tops, and gently press them into the batter.
  • Bake in a 350* oven for 18-20 minutes, turning the trays half way through baking.
  • Cool slightly and serve immediately or cool completely and freeze.