Apple pecan zucchini muffins

Merry cantrell


great for a quick breakfast or snacking. Very easy good for beginners.


★★★★★ 1 vote

25 Min
1 Hr


  • 1 large
    zucchini, peeled and shredded
  • 1 large
    green apple
  • 1 1/2 c
    brown sugar, firmly packed
  • 3 large
  • 1 tsp
    vanilla extract
  • 1/2 tsp
    ground cinnamon
  • 1/2 tsp
    ground nutmeg
  • 3 c
    self rising flour
  • 1 1/2 c
    chopped pecans

How to Make Apple pecan zucchini muffins


  1. Preheat oven 375`

    peel your zucchini and apple, in a Large bowl shred both items.

    in a separate bowl beat your eggs until smooth.
  2. add the eggs, cinnamon, nutmeg and vanilla to the apple zucchini mixture and give it a good stir.
  3. set aside 1/2 tsp of the flour, add the remaining flour to the zucchini and mix in thoroughly.
  4. add 1/2 tsp of flour to a bowl or small jar with a lid and then add the pecans. Gently shake or stir the pecans until they have a good coat of flour on them so they do not sink to the bottom once mixed in. (optional: I add an extra 1/2 tsp of cinnamon and nutmeg to the pecans while I'm mixing them just to give it some more punch)
  5. spray a 12 count muffin tin with non stick cooking spray and drop mix in each tin with a 1/4 cup measuring cup. Bake for 30 mins.

    Remove the muffin tin and let cool slightly before transferring to a cooling rack.

    Re-spray your muffins tins and repeat.

    (BAKING HINT): to get the most of your mix spray your measuring cup with non stick spray and the batter will slide right out of it and not stick to the cup

Printable Recipe Card

About Apple pecan zucchini muffins

Course/Dish: Other Breakfast Muffins
Dietary Needs: Vegetarian

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