The Best Zucchini Apple Muffins

Diane Atherton


Perfect way to use up fresh zucchini out of the garden! These tender moist muffins are perfect for breakfast or a treat.



★★★★★ 1 vote

16 regular size muffins
20 Min
25 Min


  • 2 c
    zucchini, grated
  • 1 c
    apple, grated (i used granny smith apple)
  • 2/3 c
    butter, melted
  • 5/6 c
    sugar (1/2 cup plus 1/3 cup)
  • 1/2 c
    brown sugar (i used dark)
  • 2 large
    eggs, slightly beaten
  • 1 tsp
    pure vanilla extract
  • 3 c
    all purpose flour
  • 2 tsp
    baking soda
  • 1/2 tsp
  • 2 tsp
  • 1/2 tsp
  • 1 c
    raisins (or dried cranberries)
  • 1 c
    walnuts, chopped

How to Make The Best Zucchini Apple Muffins


  1. Preheat oven to 350 degrees. These are "regular" size muffins (not large or mini) and cooking time is based on this size muffin. Line muffin pans with paper liners. Or you cans spray pans with baking spray. Not sure it's necessary but I sprayed the paper liners. NOTE: this batch made 16 muffins
  2. Grate zucchini and apples; set aside. Melt butter; set aside.
  3. In a large bowl, combine sugar, eggs and vanilla; stir in zucchini, apples and melted butter.
  4. In another bowl, mix the dry ingredients together.
  5. Stir dry ingredients into the wet ingredients. Add raisins and walnuts.
  6. Spoon batter into muffin tins, filling to the rim.
  7. Bake 20 to 25 minutes or until done. Test at 20 minutes with wooden toothpick or cake tester.
  8. Remove from oven and cool. However, they are pretty yummy still warm. Enjoy!

Printable Recipe Card

About The Best Zucchini Apple Muffins

Course/Dish: Muffins
Main Ingredient: Flour
Regional Style: American

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