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Zucchini Apple Muffins

Category: Recipe
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This is absolutely my favorite time of year.

Y’know, everyone says that, but they don’t mean it. They love tanning, making frozen margaritas, and splashing around in pools during the summer.

I, on the other hand, loathe summer.

But, fall! Oh fall. My heart skips a beat; with fresh apple cider, color changing leaves, busting out your favorite coat and finding old movie ticket stubs in the pockets.

Also, it’s the time of year where warm foods are more comforting. Like hot chocolate, homemade soups, and baked goods.

So, this is my ma’s recipe for zucchini bread, which I’ve turned into muffins, and added a funny amount of apples. What? I like apples.

Ingredients for Zucchini Apple Muffins
  • 2 C grated zucchini
  • 2 C diced granny smith apples
  • 3 large eggs
  • 1 C light oil
  • 2 1/2 C sugar
  • 3 C all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1 tsp fine salt
  • 3 tsp ground cinnamon
  • 3 tsp vanilla extract (or 1 tsp of vanilla grounds)
Instructions for Zucchini Apple Muffins
  1. Preheat oven to 350°, and grease muffin pan with butter/flour, or non-stick spray. Set aside.
  2. In bowl 1, whisk eggs, oil, vanilla and sugar to combine, and then add zucchini.
  3. In bowl 2, sift all dry ingredients (baking powder/soda, flour, cinnamon, and salt).
  4. In bowl 3, toss diced apple pieces in some flour. (This will prevent the pieces from sinking to the bottom of your muffins.)
  5. Add bowl 2 to bowl 1, and stir gently. Do not over-mix.
  6. Lastly, toss in the apple pieces from bowl 3, and gently fold to combine.
  7. Dish into muffin cups, and (this next part is completely optional) sprinkle tops with raw sugar, for a nice sugary crunchy top.
  8. Bake at 350 for 20-25 or until toothpick comes out clean.

This recipe makes about 22 cupcake-sized muffins. (Will yield more or less depending on how big your muffins are.)

If you like nuts, feel free to add them. You’d want to mix them in when you add the apples. I’m not a nutty person though (although I’m sure many would beg to differ). 😉

These will last about 3 days. As with all baked goods, they taste best the day they are made.

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11 Notes

  1. Really like your pics of these muffins – especially the purple background arrangement. Cool 🙂

  2. Pingback: Nashville Farmer’s Market + Meal Plan for the Week « Je suis comme je suis…

  3. I love the fall too. Your muffins look and sound yummy. Your photos are also wonderful. Keep up the good work and I promise to be back (and comment)!

  4. sandy says:

    I felt like 1 C of oil was too much for me haha. I decided to sub 1/2C of plain Greek yogurt for 1/2C of oil and they still came out fabulously. Made some mini’s for my daughter, she loved them too.

  5. Justin says:

    Absolutely delicious!
    Thank you so much for the recipe. We recently began growing zucchini and have a small green apple tree, so finding this was perfect.
    My brother, liking foods as healthy as possible, recommended cutting the sugar to 11/2 cups, and splitting the flour equally between wholewheat and all purpose. Subtle things. They turned out great, and still sweet without being cupcake like.

  6. Frieda says:

    I can’t wait to try this recipe, pictures look great. Will make for party tomorrow.

  7. kalista says:

    These were really easy to make n they turned out fabulous! Very moist and tasty. I followed the recipe exactly and added chopped walnuts being a Nutty person 🙂 … Thank you very much for a great recipe!

  8. Genna VanHavermaet says:

    Have you ever frozen these? If so, how did they thaw? Can’t wait to try the recipe!!

  9. Jey Toews says:

    My entire family LOVES these muffins. I did cut the sugar in half and they were still sweet enough and my kids keep asking for more. Thanks for the recipe