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.
4.60 from 126 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. Natty says

    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

    • Melissa Williams says

      Yay 🙂 I had to do the same with my kids then when they asked for more I pointed out that they DO like zucchini 😉

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