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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.
4.60 from 196 votes

Apple Cinnamon Zucchini Muffins

Servings: 12 muffins
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 34 minutes
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.


  • ¾ cup granulated white sugar
  • 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


  • 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, 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.



  • 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.


Serving: 1g | Calories: 157kcal | Carbohydrates: 22g | Protein: 2g | Fat: 6g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 57mg | Potassium: 76mg | Sugar: 13g | Vitamin A: 65IU | Vitamin C: 2.3mg | Calcium: 16mg | Iron: 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. 5 stars
    PERFECT! These muffins came out. Perfect! If you’re looking for a muffin, that’s not too sweet, these are for you!

    I made these and my father, who, absolutely HATES. Zucchini , ate about four of them!😂 I told him they were apple muffins!!

    Great recipe! Thank you for sharing

  2. they were very good, made recipe as written except I made a Carmel type frost and just drizzled over muffins

  3. 5 stars
    Delicious! I made these yesterday and they are very good. I especially like getting some fruit and veg for breakfast without realizing it.

  4. The best muffins I’ve ever made! I’ve made 2 batches in 2 days. My family can’t get enough!

  5. 5 stars
    WOOOOOOW!! I added a few extras – i grated 2 apples, but they didn’t QUITE get to 1 cup, so I diced the last one to have apple chunks, and it was perfect! Brought the sugar down to 1/2 a cup; & I also added ground mace, nutmeg & cloves. Just tasting the batter, I cannot WAIT to try these muffins!! Tastes like fall! 🥰🍂🍁

  6. 5 stars
    Mmmmm this recipe is so delicious!! They are so moist and not too sweet. I’m going to make a double batch of these today!

  7. 5 stars
    Made mini 20 mini muffins today 🎉 So good. Will make more and freeze them. Kitchen smelled yummy while baking😄 Add chopped walnuts and crasins😋

  8. 5 stars
    These are amazing and guilt free! I used a medium zucchini and two good sized macs. I took the sugar down to 1/2 cup and did half oil and half apple sauce. Also whole wheat flour instead of white. This will be a regular in our house. I may try adding some ground flax and possibly replacing some flour with ground oats to make it a bit more nutritious.

  9. 3 stars
    I’m surprised no one has mentioned the flour measurement. The 1+ cup didn’t seem right – very runny batter and a very small amount. Didn’t seem like 12 regular sized muffins. So I added more flour, maybe 3/4 cup (I just kept adding and stirring until it looked right.) I also looked at other similar recipes, and the amount of flour was always around 2 cups. The muffins turned out great. Now I’m going to make them again with the 1+ c and see what happens.

    1. They shouldn’t have been runny – you can see the batter consistency in my video – and it does make 12 muffins – also can be seen in my video. No one else has said similar so I’m not sure, I suggest making the recipe as I wrote it 🙂

  10. 3 stars
    Followed this recipe to a t and my batter came out super runny. I can’t play the video.. for some reason it isn’t working so I went with what I had and hoped for the best. My muffins seem to never fully bake as I had them baking at 350 for over an hour checking them every ten mins with a toothpick and it never came out clean. Now my muffins have a burnt crust and an extremely mushy center. 🙁

  11. 5 stars
    These muffins are fabulous! They are my young grandsons favorite muffin, and so quick and easy to make. They adults love them, too! Thank you for this wonderful recipe.