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Dig In With Dana

Dig in (Phrasal verb): 1. To delve into 2. To begin to eat heartily 3. To begin work with great determination

Cinnamon Apple Zucchini Muffins

September 23, 2016

Cinnamon Apple Zucchini Muffins
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An apple adds just the right amount of sweetness to these Cinnamon Apple Zucchini Muffins.

It’s all the flavors of fall, wrapped up in a muffin.


all-you-need-to-make-cinnamon-apple-zucchini-muffins at diginwithdana.com

VariationsThis is a great beginner recipe you can mix by hand and adapt:

Swap out zucchini for grated carrots or combine a mix of zucchini, carrots, grated apple or pears.

Replace apples with chocolate, butterscotch chips or your favorite nuts.

Experiment with chopped dried fruit like apricots, Craisins or dried cherries.

Add a glaze, frosting or streusel topping.

Simple, fast and full of flavor

These muffins are *breakfast friendly, *naturally dairy free and *can be gluten free and vegan too.

Flavorful, light and perfect for breakfast or snacks, try these Cinnamon Apple zucchini muffins at diginwithdana.com
The secret to light, tender muffins: don’t overmix!

I like cinnamon apple zucchini muffins as much as this banana cake and alternate between the two when I am baking “gifts” for friends and family.

Make a double batch of muffins and freeze for up to three months.

Now that it’s apple season, check out my Best Apple recipes  and don’t miss this savory zucchini pie.

Pin>> and Dig into a new fall favorite:

Moist, fool proof muffins you can vary to your liking. Cinnamon Apple Zucchini Muffin recipe and helpful photos at diginwithdana.com

MORE DELICIOUS IDEAS>>> on Facebook, Instagram and Pinterest.
DROP ME A LINE anytime at dana@diginwithdana.com.
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★★★★★ 5 from 1 reviews

Cinnamon Apple Zucchini Muffins

  • Author: Dana Gerard
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Yield: 12 muffins or 24 mini muffins 1x
  • Category: Dessert, Breakfast, Brunch or Anytime Snack
  • Cuisine: American
Cinnamon Apple Zucchini Muffins

An apple adds just the right amount of sweetness to these Cinnamon Apple Zucchini Muffins. It’s all the flavors of fall, wrapped up in a muffin.

Ingredients

  • 1 cup pecans (3 oz/86 gm)
  • 3/4 cup grated unpeeled tart apple, such as Honeycrisp, Jazz or Braeburn (3.5 oz/100 gm)
  • 3/4 cup grated unpeeled zucchini (3.5 oz/100 gm)
  • 1 cup all purpose flour (or gluten free mix) (5 oz/142 gm)
  • 1/2 cup whole wheat flour (or all purpose flour or gluten free mix) (3.75 oz/78 gm)
  • 1 teaspoon baking powder (5 gm)
  • 1/4 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon (4 gm)
  • 1/4 teaspoon salt (2 gm)
  • *2 large eggs, room temperature (or 2 flax eggs)
  • 3/4 cup raw brown sugar (7 oz/ 200 gm)
  • 1/2 cup vegetable oil (I used avocado oil) (4 oz/120 ml)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350 degrees F. Generously coat 1 (12 cup) muffin tray with baking spray or use muffin liners.
  2. Spread pecans out on a baking sheet and toast in oven until lightly golden, about 7 minutes. Let cool, chop and set aside.
  3. Coarsely grate the apple and zucchini. Use paper towels to gently squeeze out some of the excess zucchini liquid. Measure and set aside 3/4 cups of each.
  4. In a medium bowl, whisk together dry ingredients: both flours, baking powder, baking soda, cinnamon and salt.
  5. Break eggs into another bowl and whisk well. One ingredient at a time, add in sugar, then oil and vanilla, whisking after each addition.
  6. Switch to a rubber spatula and gently fold in apples, zucchini and nuts.
  7. Pour this wet mixture over dry ingredients. Mix until just combined and the last bits of flour disappears.
  8. Use an ice cream scoop or 1/4 cup measure to fill muffin cups 2/3’s full.
  9. Bake 20 – 25 minutes, until a toothpick inserted in the middle comes out clean.
  10. Cool on a baking rack.
  11. Glaze or frost if desired or sprinkle with raw sugar crystals or powdered sugar.
  12. If plain, serve with whipped cream cheese or butter (vegan butter ok) on the side.
  13. Wrap well in an airtight container. Store up to a week in fridge or up to three months in freezer.

Notes

Recipe adapted from Cranberry Apple Muffins in Elizabeth Alston’s book Muffins

Nutritional Information for Cinnamon Apple Zucchini Muffins
Nutritional Information using a mix of all purpose and whole wheat flours, real eggs and avocado oil. Makes 12 servings. Cut muffins in half for more calorie savings!

Can be made...

Gluten FreeHealthyVeganVegetarian

4 Comments

Comments

  1. Pinet says

    September 24, 2016 at 6:24 PM

    Delicious!!! We tried the receipe today!
    We all loved it!
    Thank you, it’s as if we were in the US!

    ★★★★★

    Reply
    • Dana says

      September 25, 2016 at 5:20 PM

      Thanks Veronique! I am thrilled that you made the muffins:)
      Thanks for all your support and enthusiasm! Love to you all!

      Reply
  2. Gregory S. Hyba says

    May 2, 2022 at 12:28 PM

    They look delicious do you have any good recipes for Gluten free bread ,white, whole wheat and or rye loaf I’m a baker I’m not so much into the Gluten free or vegan but living in San Francisco California people demand so much Gluten and vegan.

    Reply
    • Dana says

      May 12, 2022 at 10:07 AM

      https://diginwithdana.com/2017/03/almond-flour-and-honey-sandwich-bread.html

      Yes! I do have several gluten free baked goods. This almond flour bread was inspired by the gluten free blogger Elana Amsterdam at
      Elana’s Pantry. I highly recommend her site for gluten free baking ideas.

      https://elanaspantry.com/gluten-free-diet/

      For vegan baking check out my vegan banana bread:

      https://diginwithdana.com/2014/11/vegan-banana-bread.html

      Thanks for stopping by Gregory and Happy Baking!

      Reply

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About Dana

Chef and photographer. I love developing simple recipes and sharing them with my family and friends. »

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