Apple Cinnamon Zucchini Muffins Recipe -
Apple Cinnamon Zucchini Muffins Recipe
  • READY IN 40 mins

Apple Cinnamon Zucchini Muffins

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 24 muffins Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    40 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Spray 24 muffin cups with cooking spray or line with paper liners.
  2. 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.
  3. Bake in the preheated oven until until muffins spring back after pressing the top, about 25 minutes.
Kitchen-Friendly View


  • 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.

Reviews More Reviews

Most Helpful Positive Review
Sep 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 :)

Most Helpful Critical Review
Oct 13, 2014

I like the taste, but I was hoping for them to be more like a banana cupcake, but they turned out very dense. Hardly any air in them.


18 Ratings

Sep 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!

Feb 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.

Sep 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!

Aug 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!

Aug 24, 2015

These were delicious but I like my muffins with "things" in them so I added 1 cup of raisins. Other than that, I followed the recipe exactly and it turned out perfect!

Aug 21, 2015

These were fantastic! Few adjustments:Low fat cottage cheese and a tiny bit of oil instead of all the oil.


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  • Calories
  • 153 kcal
  • 8%
  • Carbohydrates
  • 20.9 g
  • 7%
  • Cholesterol
  • 23 mg
  • 8%
  • Fat
  • 6.8 g
  • 11%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 2.2 g
  • 4%
  • Sodium
  • 65 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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