Apple Cinnamon Zucchini Muffins

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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 muffin sitting on a peeled cupcake wrapper.

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.

apple cinnamon zucchini muffin peeled from a cupcake wrapper.

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).

pan of muffins with text overlay reading "apple cinnamon zucchini muffins".


  • 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.

overhead shot of pan of muffins.


  • 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.
overhead shot of pan of apple zucchini muffins.


Apple Cinnamon Bundt Cake
Zucchini Brownies
Peanut Butter Zucchini Bread
Apple Walnut Crumb Cake
Apple Zucchini Quick Bread


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apple zucchini muffin sitting on a peeled cupcake wrapper.

Apple Cinnamon Zucchini Muffins

Melissa | Persnickety Plates
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.
4.58 from 96 votes
Prep Time 10 mins
Cook Time 25 mins
Total Time 34 mins
Course Dessert
Cuisine American
Servings 12 muffins
Calories 157 kcal


  • ¾ cup sugar
  • cup vegetable oil
  • 2 eggs
  • ½ teaspoon vanilla extract
  • 1 cup + 2 Tablespoons flour
  • 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


  • Preheat oven to 350 degrees 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.
  • Add in flour, cinnamon, baking soda and baking powder, and stir until just combined.
  • Fold in the shredded zucchini and apple.
  • Use a cookie scoop to spoon the batter evenly among the 12 cups.
  • Sprinkle the tops with turbinado sugar.
  • Bake for approximately 25 minutes or until a toothpick inserted in the center comes out clean.


Serving: 1gCalories: 157kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 5gCholesterol: 27mgSodium: 57mgPotassium: 76mgSugar: 13gVitamin A: 65IUVitamin C: 2.3mgCalcium: 16mgIron: 0.6mg

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.

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  1. Lindsay M says

    These were good! I made these using only brown sugar (I am a broke college student don’t want to buy white sugar) and pecans and chestnuts instead of walnuts. I saw this recipe and immediately made them. So good!

    • Melissa Williams says

      I didn’t add nuts but that sounds good =)

  2. Lisa Rupkus says

    How could I substitute honey for the sugar? How much should I use?

  3. Shelby says

    Could I freeze these after baking? If so how would you suggest reheating?

    • Melissa Williams says

      I have not froze these but I don’t see why not.
      Bake, let cool completely, put them in freezer bags with the air pushed out. They should keep a couple months, at least.
      When you’re ready to eat them, I’d put them in the fridge overnight to thaw or I think straight from the freezer to the microwave for about 20-30 seconds will do.

  4. Julie says

    I don’t have zucchini but can I put carrots in these?

    • Melissa Williams says

      I’ve never tested with carrot so I’m not sure. Zucchini is the base here so it’s pretty important…but let me know if you try!

  5. Denise says

    5 stars
    Great and super easy recipe! I swapped out the oil with home canned, chunky applesauce and did 2 cups of zucchini as I didn’t have any apples in the house. Turned out delicious and nice and moist. Definitely a keeper!

    • Melissa Williams says

      I love that applesauce swap. Thank you for reporting back!

  6. Jocelyn says

    5 stars
    I’ve made these twice now. I used 100% whole wheat flour and substituted in 1/2 cup of coconut sugar for the 3/4 cup brown sugar. I baked them in a mini muffin pan for 20 minutes. Both times they were absolutely perfect and got wolfed by my toddlers. This is a new favourite!

    • Melissa Williams says

      I’m so happy to hear that – thanks so much for reporting back!

  7. Ariel says

    5 stars
    This recipe is a great find! Swapped the Vegetable Oil for Coconut Oil, and Sugar for Xylitol. Very moist and delicious!

    • Melissa Williams says

      Thanks so much for reporting back with those swaps! 🙂

  8. Phyllis Rosier says

    5 stars
    I have made Zucchini Bread for years and now I see additives tat will make any one ejoy. I love watching these type recipes eaten and them telling the party “Glad you enjoyed my Zucchini Bread” A lot of people turn up their nose when first told ingredients as they state “I do not like Zucchini”. I make they enjoy and make more often having request to make more so them can take some home. We aalso fix casseroles with the Zucchini and never have any lef. I vevegtable we have all like alot.

  9. Judy says

    5 stars
    I added a cup of my sourdough discard, used just a cup of flour and only one egg. They came out great!!

  10. Cathy says

    5 stars
    They’re in the oven now. Based on the batter taste, they should be scrumptious. I added a pinch of salt and used brown sugar on top because I don’t buy coarse sugar.
    One of your previous commenters asked if she could substitute carrots for zucchini, and the answer is yes. However, that would make them carrot apple cinnamon muffins instead, lol. I’ve done the substitution in other recipes with only good results.
    Thanks for sharing this recipe.

  11. Shirley says

    WE are getting so much zucchini in our garden. I need more recipes to use it up. I will be freezing some, and sharing some.

  12. Lisa says

    5 stars
    Very easy to make. Doubling the recipe is right there. Best part they are delicious.

  13. Norma says

    5 stars
    I made these and they were great! Do you have a recipe for zucchini carrot muffins?

    • Melissa Williams says

      Thanks, Norma! I’m glad you liked them. I don’t have zucchini carrot (I’m kinda allergic to carrots lol) but I’m thinking you could probably swap the apple for shredded carrot in these. I haven’t tested it though.

  14. Shellie says

    5 stars
    Made the batter last night and popped them in the oven this morning. Delicious. So moist and just the right amount of sweetness. Only had 1 small apple so grated extra zucchini to make a full cup. Family enjoyed them and will be making again. Thank you for sharing a quick and delicious recipe

    • Melissa Williams says

      Good morning 🙂 I’m so glad you liked them, thanks for letting me know!

  15. Meg says

    Do you have any high altitude adjustments?

  16. Andrea Antoniow says

    They were so moist that my husband thought I maybe had not cooked them quite enough. I think it might just be because there is so much liquid in the zucchini and apples it makes the muffins super moist. I really like the flavours so thought next time I might squeeze out some of the water from the zucchini and see how that works. Any thoughts?

    • Melissa Williams says

      Good morning. If your zucchini and/or apples are especially wet then yes, squeezing out any excess moisture would be a good idea. I haven’t had to do that but they can vary so much.

  17. Penny says

    Delicious & moist

  18. Twinmom says

    4 stars
    These are tasty but too sweet for me. Will make again, but use only 1/2 c sugar

  19. Mickey says

    Can I use frozen shredded zucchini? If so, do I squeeze the water out before measuring?

    • Melissa Williams says

      I haven’t tested but yes, once you thaw it, I would squeeze out any excess water.

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