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Apple Cinnamon Zucchini Muffins: Delight in This Easy Recipe!

Delicious and moist Apple Cinnamon Zucchini Muffins, perfect for breakfast or a snack.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Baked Goods
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups grated zucchini about 2 medium zucchinis
  • 1 cup peeled and diced apples about 1 medium apple
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup chopped walnuts or pecans optional

Method
 

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
  2. In a large bowl, combine the grated zucchini, diced apples, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined.
  3. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, salt, and nutmeg.
  4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix. If using, fold in the chopped nuts.
  5. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
  6. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  7. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 22gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 7gCholesterol: 30mgSodium: 150mgFiber: 1gSugar: 10g

Notes

  • For added flavor, consider mixing in 1/2 cup of raisins or dried cranberries.
  • Substitute half of the all-purpose flour with whole wheat flour for a healthier option.

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