This moist Zucchini Apple Muffins recipe is delicious and easy to make with fresh zucchini and an apple with the aroma of cinnamon and cloves! They’re a tasty breakfast, snack or afternoon snack that tastes great with coffee or to pack for lunch.
This easy recipe is a summer meets fall kind of sweet baked treat that’s great for when you’re on the go and need to grab something on your way to work or school.
Plus, it’s a great way to use up garden zucchini at the start of apple season. Make these delicious muffins in September when apple season starts and there’s still plenty of fresh zucchini available at produce stands.
It may be the only way you get your kid to eat zucchini. I know that from experience!
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What kind of apples to use
When baking with apples, it is best to use baking apples. Below, I’ve listed some of the most common and easy to find baking apples.
- Granny Smith- more tart
- Honeycrisp- sweet and somewhat tart
- Jonagold-sweet and tart
- Braeburn -balanced flavors
- Golden Delicious- sweet
- Cortland- sweet and tart
Ingredients
* The full printable recipe is in the recipe card below where you can adjust the servings.
- zucchini
- baking apple (Granny Smith, Honeycrisp, Braeburn, ect.)
- cooking oil
- whole milk
- eggs
- all purpose flour
- sugar
- baking soda
- baking powder
- cloves
- cinnamon
- salt
Instructions Summary
- First, preheat oven to 425F.
- Meanwhile, to a medium sized mixing bowl add: flour, baking powder, baking soda, salt, cinnamon and cloves and set aside.
- Then, in a large mixing bowl add: oil, sugar, eggs and milk and stir to combine.
- Next, add the dry ingredients a little at a time to the mixing bowl.
- Then, mince the zucchini (skin on) and peeled and cored apple with a food processor (or using a cheese grater.) Add it to the mixing bowl and stir to combine.
- Next, either put the batter into a greased 6 muffin muffin tin or put it in muffin liners in the muffin tin. Fill nearly up to the line.
Storage
Store muffins in an airtight container for up to five days or freeze for up to six months for maximum freshness.
These moist zucchini apple muffins taste like the summer meets fall! They’re not only perfect to drink with your morning coffee or tea. They’re a tasty breakfast, snack or dessert that even your kids will like!
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I took this recipe to Weekend Potluck.
Zucchini Apple Muffins
Ingredients
- 1 1/2 cups zucchini (about 2 small zucchini)
- 1 cup baking apple (Granny Smith, Honeycrisp, Braeburn, ect.) (1 small apple)
- 1/3 cup cooking oil
- 1/2 cup whole milk
- 2 large eggs
- 1 1/2 cups all purpose flour
- 1 cup sugar
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tbsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp salt
Instructions
- First, preheat oven to 400F.
- Meanwhile, to a medium sized mixing bowl add: flour, baking powder, baking soda, salt, cinnamon and cloves and set aside.
- Then, in a large mixing bowl add: oil, sugar, eggs and milk and stir to combine.
- Next, add the dry ingredients a little at a time to the mixing bowl.
- Then, mince the zucchini (skin on) and peeled and cored apple with a food processor (or using a cheese grater.) Add it to the mixing bowl and stir to combine.
- Next, either put the batter into a greased 6 muffin muffin tin or put it in muffin liners in the muffin tin. Fill nearly up to the line.
- Last, bake at 400F for 18-20 minutes.
Notes
Storage
Store muffins in an airtight container for up to five days or freeze for up to six months for maximum freshness.Did You Make This Recipe?
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