Yes, another zucchini recipe—this time for cherry muffins—because the little zucchini plant that could kept going strong all summer and my freezer is brimming with zucchini baked goods that will last through the winter. The addition of applesauce and sour cream make these muffins extremely light and moist.
Cherry Zucchini Bread
1 large egg
1/2 cup light brown sugar, packed
1/3 cup canola or vegetable oil
1/4 cup granulated sugar
1/4 cup sour cream
1 teaspoon vanilla extract
1-1/2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt, or to taste
1 cup unsweetened applesauce
1 cup coarsely grated zucchini, laid loosely in cup and not packed (don’t wring out)
1 cup fresh or frozen pitted dark cherries, chopped
Preheat oven to 350F. Spray a 12-muffin tin with floured cooking spray, or grease and flour the pan; set aside.
To a large bowl, add the first six ingredients, whisking to combine.
Sift flour, baking powder, baking soda, and salt. Reserving about 2 T., add dry mixture to bowl with wet mixture, stirring to combine.
Add cherries, applesauce, and zucchini to the bowl with reserved dry mixture. Stir to combine with other ingredients.
Divide batter evenly into muffin tin cups. Back 20-25 minutes or until top spring back and toothpick inserted into centers comes out clean.
Allow to cool 15 minutes before removing from tin and placing on wire rack to continue to cool.