Zucchini Mini Muffins

We came home from vacation to find ourselves

the proud owners of a GIANT zucchini.

Since the kids love zucchini muffins I set out to find a yummy recipe.

I found a few and adapted them to this and they tuned out great!

Zucchini Mini Muffins

160 grams all-purpose flour (about 1 1/3 cups)
1/2 cup packed dark brown sugar
3/4 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground allspice
2/3 cup shredded zucchini (about 1 medium zucchini, I did NOT squeeze out the water)
3 tablespoons canola oil
2 tablespoons butter, melted
2 tablespoons orange juice
1 teaspoon vanilla extract

1/4 cup apple sauce

1. Preheat oven to 400°.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice) in a large bowl. Combine zucchini and next 5 ingredients (through apple sauce) in a small bowl; stir with a whisk. Add zucchini mixture to flour mixture, stirring batter just until combined. Divide batter evenly among 24 miniature muffin cups coated with cooking spray or use muffin liners. Bake at 400° for 10 minutes or until a wooden pick inserted in center of muffins comes out clean.