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Apple Zucchini Muffins

  • Author: B. Britnell
  • Total Time: 27 minutes
  • Yield: 12 muffins 1x


  • 1 cup of zucchini, shredded and squeezed of excess liquid
  • 1 cup of apple, shredded and squeezed of excess liquid (ends up being about 1 average sized apple)
  • 2 cups of all-purpose flour
  • 1 1/2 teaspoons of ground cinnamon
  • 1 and ½ teaspoon of baking powder
  • ¼ teaspoon of baking soda
  • 3/4 cup of packed light brown sugar
  • 1 teaspoon of salt
  • 1 cup of almond milk or other non dairy milk, plain or flavored is fine
  • 1 teaspoon of vanilla extract
  • ¼ cup of apple sauce
  • 1 flax egg


  1. Pre-heat the oven to 400 degrees F. Lightly grease (or line) a 12 cup muffin tin.
  2. Grate the zucchini and apple into a large paper towel (can also use a regular towel) and let sit for 5 minutes. After that time, squeeze the paper towel VERY tight over the sink to remove the excess moisture. Set aside.
  3. In a large bowl, sift together the flour, cinnamon, baking powder, baking soda, sugar, and salt.
  4. Add in the grated zucchini and apple and stir to coat.
  5. Making a well in the center, add in the milk, vanilla, flax egg, and apple sauce. Stir to combine but be careful not to over stir.
  6. Pour the batter evenly into the muffin tin and bake for 10 minutes.
  7. After 10 minutes, lower the temperature to 375 and bake for an additional 10 minutes.
  8. Use a toothpick to check for doneness. Let cool slightly and ENJOY!!


Adapted from Crunchy Creamy Sweet

  • Prep Time: 7 minutes
  • Cook Time: 20 minutes