These easy Apple Zucchini Muffins are the perfect fall treat! Made with fresh zucchini, juicy apple chunks, and applesauce instead of oil, they’re tender, fluffy, naturally moist, and packed with delicious homemade flavor.
These muffins are also freezer-friendly. I usually whip up a double batch to freeze them. This is also a good way to use up those abundantly growing zucchini in your garden and apples in the backyard apple orchard. Then kids can pull them out for breakfast, work, or school lunch.
This is another way to get a little fruit and vegetables into your family's diet, especially if you have some picky eaters who do not want to eat zucchini any other way. Just don't tell them there are loads of zucchini in there! Then, later on, the kid will say, "Oh, I love zucchini now!" 😉 Enjoy, friends!
Table of Contents
Recipe Ingredients
- Organic All-purpose flour
- Baking powder
- Baking soda
- Cinnamon
- Sea salt
- Home eggs
- Organic sugar
- Organic applesauce
- Pure vanilla extract
- Homegrown apples
- Homegrown zucchini
- Rolled oats (for topping)
- Muffin liners
Recipe Instructions
How to Make Apple Zucchini Muffins Recipe
Start by preheating the oven to 325 F (163 C) on a conventional setting (or otherwise, preheat to 350 F (180 C). Measure out the dry ingredients and combine them with a wire whisk. Set aside until ready for use.
Next, rinse, peel, and grate apples using a carrot grater. With a chopping knife, chop the grated apple slivers into even smaller pieces. Then rinse, peel, and chop apples into ¼-inch cubes. Set aside until ready for use.
Beat eggs and sugar in a medium bowl for a few minutes or until fluffy and pale in color. Then add vanilla, applesauce, and grated zucchini. Stir in the flour using a spatula (or a hand mixer) in 3 separate additions until just incorporated. Finally, fold in the chopped apples.
Divide the batter evenly between 12 regular muffin liners. Sprinkle some rolled oats over the top. Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
Remove the baked muffins from the oven and let them cool in the pan for 5 minutes before taking them out. Remove them from muffin liners and let them cool completely before serving the kids, as the apple chunks in the muffins may still be hot even though the muffin is cool to the touch.
If you make this Apple Zucchini Muffins Recipe, please share a picture with me on Facebook, Instagram, or Pinterest. Tag with #thefarmgirlblog. I’d love to see your creations!
NOTE: I prefer to use parchment paper muffin liners because the batter does not stick to the liner. You can purchase parchment paper muffin liners on Amazon.
Enjoy with a cup of hot tea or coffee on the cold fall morning!
Freezing/Thawing Tips
How to Freezing/Thawing the Apple Zucchini Muffins Recipe
Place completely cooled muffins into a container that comes with a lid. Freeze for up to a month.
You can thaw muffins all at once or one at a time. If thawing the entire container, then place the container on the countertop or in the pantry for a couple of hours or overnight.
To thaw a muffin, remove one muffin from the freezer container and wrap it in plastic wrap, a Ziploc bag, or a glass container with a lid. Let it thaw for a couple of hours or overnight. Enjoy!
More Recipes Made out of Homegrown Produce
- Easy Strawberry Rhubarb Crisp Recipe
- Easy Strawberry Topping Sauce Recipe
- Raspberry Almond Linzer Cookies Recipe
- No-Bake Strawberry Oreo Cheesecake Recipe
- Hawaiian Zucchini Muffins Recipe
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Printable Card
Apple Zucchini Muffins Recipe
Ingredients
- 1 ¾ organic all-purpose flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- ¼ tsp. sea salt
- 1 tsp. cinnamon
- 2 large home eggs
- ½ cup organic sugar
- ½ cup organic apple sauce
- 1 tsp. pure vanilla extract
- 2 cups grated zucchini (using Korean carrot grater)
- 2 cups chopped apples
- Rolled oats (for topping the muffins)
Instructions
- Start by preheating the oven to 325 F (163 C) on a conventional setting (or otherwise, preheat to 350 F (180 C). Measure out the dry ingredients and combine them with a wire whisk. Set aside until ready for use.
- Next, rinse, peel, and grate apples using a carrot grater. With a chopping knife, chop the grated apple slivers into even smaller pieces. Then rinse, peel, and chop the apples into ¼-inch cubes. Set aside until ready for use.
- Beat eggs and sugar in a medium bowl for a few minutes or until fluffy and pale in color. Then add vanilla, applesauce, and grated zucchini. Stir in the flour using a spatula (or a hand mixer) in 3 separate additions until just incorporated. Finally, fold in the chopped apples.
- Divide the batter evenly between 12 regular muffin liners. Sprinkle some rolled oats over the top. Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
- Remove the baked muffins from the oven and let them cool in the pan for 5 minutes before taking them out. Remove them from the muffin liners and let them cool completely before serving the kids, as the apple chunks in the muffins may still be hot even though the muffins are cool to the touch.
- Enjoy with a cup of hot tea or coffee on the cold fall morning!
- Freezing/Thawing the Apple Zucchini Muffins Recipe Instructions
- Place completely cooled muffins into a container that comes with a lid. Freeze for up to a month.
- You can thaw muffins all at once or one at a time. If thawing an entire container, place the container on the countertop or in the pantry for a couple of hours or overnight.
- To thaw a muffin, remove one muffin from the freezer container and wrap into food plastic wrap, a Ziploc bag, or a glass container with a lid. Let it thaw for a couple of hours or overnight. Enjoy!
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