Apple Cinnamon Zucchini Muffins – a muffin with a fruit and a vegetable that is both tender and sweet. Perfect with breakfast or as a dessert treat.
Apple Zucchini Muffins
Serve these Apple Zucchini Muffins for breakfast with Oatmeal Chocolate Chip Breakfast Cups or Ham & Potato Breakfast Casserole. OR eat them all day as a snack.
Did you have a good weekend? I stayed in the house all weekend. I haven’t done that in months. Julia and I are both dealing with colds so I thought it would be best to quarantine ourselves. No errands, no walks, I haven’t left the house since Friday.
And I’m not even going stir crazy.
She’s turning into the best little sidekick. We had so much fun.
We baked (these muffins, among other things), cleaned, painted (mostly pictures of her GG & Papa, per her request), built tents, read every one of her books (multiple times), perfected her “uh oh” and “aw man”, decorated for fall, and watched a panda documentary (Pandas: The Journey Home on Netflix – super cute – you should watch it).
Apple Zucchini Muffins Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
Jump- Sugar – Typical white, granulated sugar.
- Vegetable Oil – Melted coconut oil will likely work as well, but I haven’t tested it.
- Eggs – Two large eggs.
- Vanilla Extract – I know vanilla extract is pricey right now, but it’s worth it and so much better than imitation!
- Flour – I use all purpose flour.
- Cinnamon – Use a good quality cinnamon for the best flavor.
- Baking Soda – For rise.
- Baking Powder – Another leavening agent.
- Zucchini – You need 1 cup of shredded zucchini for this apple zucchini muffin recipe. I find this to be 1 medium zucchini. You’ll grate it, peel and all.
- Apple – Use your favorite. I usually have gala apples on hand and they’re good for baking. I peel it before I shred it.
- Turbinado Sugar – Turbinado sugar adds a great texture to the top of the muffins. You can use brown sugar if you don’t have any on hand, or skip it.
These muffins came about Saturday morning when I first got the urge to bake and knew we had apples and zucchini. Immediately after we finished them, Julia and I split three of them. They’re sweet and moist and pretty perfect.
Helpful Tools
- Cupcake/Muffin Pan – I make cupcakes and muffins all the time so I like to have nice pans.
- Cupcake/Muffin Liners – I like to get the colorful variety pack to customize them to whatever I’m baking for (which is usually just because I feel like it, but whatever)
- My favorite spatulas – I might have a small spatula addiction. I have way too many but I usually reach for these.
- Grater – You’ll need a good box grater to grate both the apple and the zucchini. I have a mini one and a full size that I use interchangeably.
More ways to bake with apple & zucchini
Apple Cinnamon Bundt Cake
Zucchini Brownies
Peanut Butter Zucchini Bread
Apple Walnut Crumb Cake
Apple Zucchini Quick Bread
Apple Cinnamon Zucchini Muffins
Video
Ingredients
- ¾ cup granulated white sugar
- ⅓ cup vegetable oil
- 2 large eggs
- ½ teaspoon vanilla extract
- 1 cup all purpose flour + 2 Tablespoons
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup zucchini shredded
- 1 cup apple shredded
- turbinado sugar for sprinkling on tops
Instructions
- Preheat oven to 350°F and line a muffin pan with 12 liners. Set aside.
- In a medium bowl, add the sugar, oil, eggs, and vanilla extract. Whisk until smooth.3/4 cup granulated white sugar, 1/3 cup vegetable oil, 2 large eggs, 1/2 teaspoon vanilla extract
- Add in flour, cinnamon, baking soda and baking powder, and stir until just combined.1 cup all purpose flour + 2 Tablespoons, 1 teaspoon cinnamon, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder
- Fold in the shredded zucchini and apple.1 cup zucchini, 1 cup apple
- Use a cookie scoop to spoon the batter evenly among the 12 cups.
- Sprinkle the tops with turbinado sugar.turbinado sugar
- Bake for approximately 25 minutes or until a toothpick inserted in the center comes out clean.
Notes
- Applesauce can be used in place of the vegetable oil.
- Use your favorite apple – I generally use Gala or a Granny Smith.
- Store leftovers covered at room temperature for up to 3 days.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
I just added this site to my google reader, excellent stuff. Cannot get enough!
What an honor, thank you!
Really good!
Happy to hear that!
My batter was runnier than I expected. I baked the muffins for 35 minutes, but the center was still underbaked. Should I have drained and squeezed dry the zucchini and apple? I just put them back in the overn for another 10 minutes or so. I did eat one of the muffins, even though underbaked. It was delicious!
I haven’t had to squeeze out my zucchini but I suppose if it was very wet, it would be a good idea. Also, do you have an oven thermometer to test the temp?
Recipe calls for 1 cup flour plus 2 Tbsp. But in mixing instructions, it says one cup flour. Where do the other two Tbsps. go?
It all goes in at once, the recipe card just broke it up weird. I think I fixed it 🙂
LOVE this recipe! After my husband ate his first one, he let me know I should feel free to make these at least once week! Big hit with everyone in the house!
Yay =) Thanks, Donna!
Ok, I have made these 5 times and my family and friends can’t get enough of them. Even the 2 and 4 yr. old Granddaughter’s love them. These I have been told are the best muffins I’ve ever made thanks to you Melissa! I use one of the ball zucchini and one smaller granny smith apple shredded. The turbinado sugar make them outstanding with a bit of crunch. What a great recipe. You get an A+A+A+ on this one.
Thanks again. Sally
Sally! That makes me so happy. Thank you so much for reporting back ♥
The muffins were so moist, tasted great with a little less sugar!
Very delicious, thank you. How do these muffins keep best?
Never mind. I just found. Hard to navigate with all of the adds. Lol
Cut the sugar to 1/2 cup and still sweet enough for my littles. Add 1/2 teaspoon salt. Bake 10-12 minutes in mini muffin tins. ( makes 24 mini)