A moist, dense and delicious snack. Super easy! I had apples and zucchini that were just begging to be turned into something wonderful!

Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
24
Yield:
24 muffins
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Spray 24 muffin cups with cooking spray or line with paper liners.

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  • Whisk sugar, oil, eggs, and vanilla extract together in a bowl until smooth. Stir flour, cinnamon, baking soda, and baking powder into sugar mixture just until batter is combined. Fold zucchini and apple into batter and spoon into the prepared muffin cups.

  • Bake in the preheated oven until until muffins spring back after pressing the top, about 25 minutes.

Cook's Notes:

I use a ice cream scoop to make all the muffins even amounts.

I sprinkled autumn colored sugar on top for color and a slight texture.

Nutrition Facts

153 calories; protein 2.2g 4% DV; carbohydrates 20.9g 7% DV; fat 6.8g 11% DV; cholesterol 23.3mg 8% DV; sodium 64.7mg 3% DV. Full Nutrition

Reviews (75)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/23/2014
I cut this recipe in half using two eggs one apple and one zucchini. The result was a dozen very moist tasty muffins. Next time I think the addition of some walnuts and some extra spice would be nice. Thanks for the easy tasty recipe justsmurfy! Read More
(10)

Most helpful critical review

Rating: 3 stars
10/09/2017
I made two batches - 1st exactly to recipe and 2nd used as basis for a whole new recipe which turned out spectacular. As written this recipe is 'meh' at best lacking interest and very bland. Also too sweet for a zuch muffin. Second batch became whole wheat with sugar reduced to 3/4 c demerara sugar added cloves ginger and nutmeg an extra scant cup zucchini and an extra egg. This is now my go to recipe for zucchini bread and will make a batch of chocolate ones with the leftover zucchini. Read More
(1)
98 Ratings
  • 5 star values: 70
  • 4 star values: 22
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
09/22/2014
I cut this recipe in half using two eggs one apple and one zucchini. The result was a dozen very moist tasty muffins. Next time I think the addition of some walnuts and some extra spice would be nice. Thanks for the easy tasty recipe justsmurfy! Read More
(10)
Rating: 5 stars
09/20/2014
Loved it! Its an awesome twist on zucchinni bread! The apples and cinnamon really did the trick. This is a tasty and healthy subsitution for cupcake at family gatherings, office treats, and after dinner desserts! Thanks so much for the recipe!! Two thumbs up! P.s. For those who enjoy sugary snacks, this is probably not for you. Its mildly sweet and like i stated, much healthier for you :) Read More
(9)
Rating: 5 stars
08/26/2015
Omg! Amazing! I have a ton of zucchini from my garden and decided to go with this recipe because it also has apples. I tripled the recipe so I can individually freeze them for the kids to have a quick and healthy breakfast. They turned out moist and fluffy. Not as dense as the other pics I saw (perhaps because I almost doubled the zucchini and apples)? Absolutely perfect. I added raisins of course.;) Thank you! Read More
(7)
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Rating: 5 stars
02/16/2015
This is an awesome recipe!! Even my super picky 3 year old son ate these! I followed the recipe exactly and it turned out very yummy and really moist. Read More
(4)
Rating: 5 stars
06/17/2016
I will keep this recipe as they were so good! Very moist and not too sweet. I have 10 lbs of raisins to use up so I put raisins in them and that's the only change I made. We loved these! Read More
(3)
Rating: 4 stars
02/17/2015
My 3-year-old and I liked these. I cut the recipe in half (3/4 a large zucchini 1 small apple 2 eggs 1/2 C sugar etc) which only made 9 muffins (filled the papers most of the way.) They were not quite finished baking at 25 minutes. We both said they taste good and they're soft and moist. They need to cool fully before eating so they won't stick to the muffin papers. I agree that adding chopped walnuts would make them better. Read More
(2)
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Rating: 4 stars
07/15/2016
Made according to directions. Very good texture and taste. However next time I will add 1/2 tsp of salt. It just seemed to be missing something. Read More
(2)
Rating: 5 stars
09/13/2014
Delicious! A little like a fairly dense apple cake. Mine got sticky on top but probably because I had to transport them with a lid before they cooled completely. I can't wait 'til the second batch gets out of the oven! Read More
(2)
Rating: 4 stars
08/07/2018
Very good! I read everyone s comments and incorporated the ideas. I used 1/2 of the oil with 1/2 cinnamon applesauce and added a little salt some raisins along with a couple of shakes of Allspice cloves and an extra 1/2 TBSP cinnamon. It made over 18 muffins. The kitchen smelled so good. Will make it again. Read More
(2)
Rating: 3 stars
10/09/2017
I made two batches - 1st exactly to recipe and 2nd used as basis for a whole new recipe which turned out spectacular. As written this recipe is 'meh' at best lacking interest and very bland. Also too sweet for a zuch muffin. Second batch became whole wheat with sugar reduced to 3/4 c demerara sugar added cloves ginger and nutmeg an extra scant cup zucchini and an extra egg. This is now my go to recipe for zucchini bread and will make a batch of chocolate ones with the leftover zucchini. Read More
(1)