It’s zucchini season! We have had an abundance of zucchini this year plus some older canned pear sauce from previous years that needed to be used up. With this recipe the chunky pear sauce made it incredibly moist so these muffins are more dense than fluffy.
A few tips for making these extra special:
Use room temperature eggs, cream the sugars and eggs together for a minimum of 3 minutes, and use the regular grater size for the zucchini. All-purpose flour works the best, but I’ve tried this with gluten-free four and because of the pear sauce they are equally amazing!
Recipe:
- 1 1/2 cups grated zucchini
- 3/4 cup granulated sugar
- 1/3 cup dark brown sugar
- 1/2 cup pear sauce
- 1/3 cup avocado oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- Preheat oven to 350 degrees. Prep muffin tins
- Cream butter and sugar for three minutes. Add in eggs and mix for an addition minute. Add in zucchini, oil, pear sauce, vanilla, and mix well.
- Add the flour, salt, baking powder and cinnamon.
- Bake for 15-18 minutes.
- Cool in the pan for 10 minutes. Remove from the pan and transfer to a wire cooling rack to cool completely before slicing.
- These muffins are super yummy fresh out of the oven, but they taste even better after setting overnight.
- They are great for making ahead and freezing in smaller batches! Great for weekly preps!
I hope you enjoy!