Apple Cinnamon Zucchini Muffins

Apple Cinnamon Zucchini Muffins


"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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40 m servings 153 cals
Serving size has been adjusted!
Original recipe yields 24 servings


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • 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.


Read all reviews 28
  1. 35 Ratings

Most helpful positive review

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...

Most helpful critical review

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.

Most helpful
Most positive
Least positive

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...

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 aft...

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...

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 w...

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.

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!

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 ba...

These turned out great! I used one stick of butter instead of oil and added raisins. I will make these again. Very easy recipe. my batch did not turn out dense. great consistency

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.

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