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Apple Cinnamon Zucchini Muffins
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.
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
34
minutes
minutes
Servings
12
muffins
Author
Melissa Williams | Persnickety Plates
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,
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.
Video
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
Serving:
1
g
|
Calories:
157
kcal
|
Carbohydrates:
22
g
|
Protein:
2
g
|
Fat:
6
g
|
Saturated Fat:
5
g
|
Cholesterol:
27
mg
|
Sodium:
57
mg
|
Potassium:
76
mg
|
Sugar:
13
g
|
Vitamin A:
65
IU
|
Vitamin C:
2.3
mg
|
Calcium:
16
mg
|
Iron:
0.6
mg