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Five muffins with zucchini and apples on white plate.

Apple Zucchini Muffins

Apple Zucchini Muffins - soft and fluffy muffins with zucchini and apple. Perfect for lunch boxes or as an after-school snack! 
Course Breakfast
Cuisine American
Keyword zucchini muffins
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings 12 muffins
Calories 205 kcal
Author Anna


  • 2 cups all-purpose flour
  • 1 and 1/2 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 cup granulated sugar
  • 1 teaspoon salt
  • 1 cup shredded zucchini see note
  • 1 cup shredded apple (one medium apple I used gala)
  • 1 teaspoon ground cinnamon
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • ¼ cup vegetable oil
  • 1 large egg


  1. Preheat oven to 400 degrees F.
  2. Line a muffin pan with paper liners or spray with a non-stick baking spray. Set aside.
  3. In a large mixing bowl, whisk together the dry ingredients (flour, baking powder, soda, sugar and salt).
  4. Add shredded zucchini and apple. Stir to coat with the dry ingredients.
  5. In a medium mixing bowl, whisk together buttermilk, vanilla, oil and egg.
  6. Add to the dry ingredients and stir in with a spatula or a wooden spoon. Do not overmix. Lumpy batter is okay.
  7. Using a regular ice cream scoop, scoop the batter into the muffin pan, filling one scoop per muffin. You may have two scoops of batter left in your bowl so either make two more muffins, or divide the batter evenly among filled cups.
  8. Bake muffins in 400 degrees F for 5 minutes. Without opening the oven door, lower the temperature to 375 degrees F and continue baking for 12 minutes. Check the muffins with a toothpick or a dry spaghetti noodle to see if done baking. If the muffins are too pale on top, add two more minutes of baking. They should have golden brown edges and golden tops.
  9. Cool for 10 minutes in the pan, then remove onto a cooling rack, plate or cutting board.

Recipe Notes

It is very important to squeeze as much moisture from the shredded zucchini and apple as possible. To do so, place shredded zucchini and apple on a stack of two paper towels and squeeze in your hands over the sink. You can use a colander with small holes but the paper towel method works the best.

Nutrition Facts
Apple Zucchini Muffins
Amount Per Serving
Calories 205 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 4g25%
Cholesterol 15mg5%
Sodium 244mg11%
Potassium 92mg3%
Carbohydrates 35g12%
Fiber 1g4%
Sugar 19g21%
Protein 3g6%
Vitamin A 80IU2%
Vitamin C 2.3mg3%
Calcium 31mg3%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.