Apple Zucchini Muffins are a wholesome, lightly spiced treat that combines the natural sweetness of grated apples with the moisture of fresh zucchini. These muffins are soft and fluffy on the inside with a delightful cinnamon-sugar crunch on top, making them a perfect addition to any breakfast table or midday snack rotation.

Why You’ll Love This Recipe

These muffins are not only delicious but also a great way to sneak fruits and vegetables into your diet. They come together quickly with simple pantry staples and have a wonderfully tender crumb thanks to the moisture from zucchini and apples. The warm cinnamon spice and optional sugary topping give them a cozy bakery-style finish without being overly sweet. Perfect for meal prep, lunchboxes, or a grab-and-go breakfast.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 cup finely shredded zucchini (lightly patted dry)
1 cup peeled and grated apple (such as Granny Smith)
2 eggs
1/2 cup vegetable oil
1/2 cup brown sugar
1/4 cup granulated sugar
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg

Cinnamon Sugar Topping (optional):

1 tbsp granulated sugar
1/4 tsp ground cinnamon

directions

Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or lightly grease the cups.
In a large bowl, whisk together the eggs, vegetable oil, brown sugar, granulated sugar, and vanilla extract until smooth.
Stir in the shredded zucchini and grated apple until well combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Gradually add the dry ingredients to the wet mixture, stirring just until incorporated. Do not overmix.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
In a small bowl, mix the cinnamon sugar topping. Sprinkle a little over each muffin.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

Servings: 12 muffins
Prep Time: 10 minutes
Baking Time: 20 minutes
Total Time: 30 minutes
Calories per serving: 190 kcal

Variations

Nutty Crunch: Fold in 1/2 cup chopped walnuts or pecans for added texture.
Whole Wheat Option: Replace half of the all-purpose flour with whole wheat flour for a fiber boost.
Vegan Version: Use flax eggs (2 tbsp ground flax + 6 tbsp water) and plant-based oil for a dairy-free, egg-free option.
Mini Muffins: Bake in a mini muffin tin for 10–12 minutes for bite-sized treats.
Extra Fruit Flavor: Mix in a handful of raisins or dried cranberries.

storage/reheating

Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. For longer storage, freeze the muffins in a freezer-safe bag for up to 2 months. Reheat in the microwave for about 20 seconds or in a warm oven to restore freshness.

FAQs

Do I need to peel the zucchini?

No, the peel is tender and adds color and nutrients. Just wash it well before grating.

How do I prevent soggy muffins?

Gently squeeze excess moisture from the zucchini after grating and use a firm apple to avoid too much liquid.

What kind of apple works best?

Granny Smith apples are ideal due to their tartness and firm texture, but any firm, crisp apple will work.

Can I use applesauce instead of grated apple?

Yes, but the texture will be softer and slightly more uniform.

Can I make these muffins gluten-free?

Yes, use a 1:1 gluten-free flour blend in place of regular flour.

Can I reduce the sugar?

You can reduce the sugar slightly, though it may affect sweetness and moisture. Try cutting back by 2–3 tablespoons and adjust to taste.

Are these muffins freezer-friendly?

Absolutely. Freeze cooled muffins in an airtight container or freezer bag. Thaw overnight or microwave as needed.

Can I bake this as a loaf instead of muffins?

Yes, pour the batter into a greased 9×5-inch loaf pan and bake for 45–55 minutes, checking for doneness with a toothpick.

What if I don’t have nutmeg?

You can omit it or substitute with an extra 1/4 tsp of cinnamon or a pinch of allspice.

Can I use honey or maple syrup instead of sugar?

Yes, but reduce the oil slightly to balance the extra moisture, and expect a slightly denser texture.

Conclusion

Apple Zucchini Muffins are a delightful way to blend the wholesome goodness of fruits and vegetables into a soft, spiced, and satisfying bake. With their quick prep, flexible ingredients, and warm flavor, they’re a versatile go-to for busy mornings, healthy snacks, or cozy fall baking. Whether enjoyed fresh or saved for later, these muffins deliver homemade comfort in every bite.