Zucchini Apple Muffins

This Zucchini Apple Muffins recipe is my new favorite. Packed with healthy stuff like zucchini, apple, and oatmeal (and not a lot of oil), they’re not too bad for you either.

Whew! Apple mayhem over here. It’s Day 4 of Applepalooza! and I’m somewhat surprisingly not even close to being sick of apples yet. Good thing, because I’ve got six more days of ‘em.

Today I’ve got an easy muffin recipe, Zucchini Apple Muffins. I used another favorite recipe, Maple Pumpkin Oat Muffins, as a basis -  swapping out applesauce for the pumpkin puree and adding shredded zucchini, diced apple, and some lemon zest. These muffins are tender and absolutely delicious just out of the oven, and stay just-moist-enough for days – the flavors just continue to develop.

Plus, they’re not too shabby health-wise! Bonus.

Oh, and just in case the zucchini thing doesn’t float your boat, here’s another favorite apple muffin recipe, Apple Pie Muffins. Yum.

Here’s the recipe.

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Zucchini Apple Muffins

Yield: 12 muffins


  • 2 cups all-purpose flour
  • 1 cup quick-cooking oats + a couple extra tablespoons for topping
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 cup buttermilk*
  • 2/3 cup applesauce
  • 1/3 cup sugar
  • 1/2 cup packed brown sugar
  • 1/3 cup canola 0r vegetable oil
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons lemon zest
  • 1 1/2 cups shredded zucchini
  • 1 1/2 cups diced tart apple (like Granny Smith)


  1. Heat oven to 400 degrees.
  2. Line 12 standard (1/3 cup) muffin cups with cupcake liners.
  3. In a large bowl, mix together the flour, oats, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
  4. In a medium bowl, whisk together the buttermilk, applesauce, sugar, brown sugar, oil, egg, vanilla, and lemon zest. Add the shredded zucchini and diced apples.
  5. Add the wet ingredients to the dry ingredients, and whisk just until the ingredients are well incorporated – avoid overmixing.
  6. Divide batter between the 12 muffin cups.
  7. Sprinkle a few oats on top of each muffin.
  8. Bake for about 25 minutes, until the top of the muffins spring back when poked and a toothpick inserted into the center of one of the muffins comes out clean. Note: They don’t actually come out quite this different in color – I had camera lighting issues.
  9. Cool on a wire rack for 5 – 10 minutes.
  10. Enjoy!

*You can create buttermilk by stirring one tablespoon of white vinegar or lemon juice into 1 cup of milk.

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This post was written by who has written 272 posts on The Hazel Bloom.

9 Responses to “Zucchini Apple Muffins”

  1. Susan M. (Trying to be a good baker!) Saturday, November 6, 2010 at 7:54 PM #

    Your muffins look yummy! What caught my eye however, were the cupcake liners. Did you make those yourself out of parchment paper? Baked & Wired Bakery in DC has these type of liners and I have never seen them anywhere else. They are not traditional, yet very catchy. Will you share where you bought these liners or how you made them? Thanks.

    Reply from Krista Sn:

    I agree with Susan! Pretty liners and can’t wait to hear whether you made them or bought them and where we can get some or how to create them ourselves. Really makes your muffins look great!

    Reply from Kare:

    Hi Susan and Krista! I keep thinking I should try to make them, but I haven’t gone there yet. ‘Til then, I buy them from Bake it Pretty. She has them in colors, too! :)


    Have fun!

    Reply from Krista Sn:

    Oh thanks so much for the link and the quick reply! I’m putting these on my *want* list. =)

  2. Nik Monday, November 8, 2010 at 10:11 AM #

    These look fantastic! I’ll make it tonight! THANK YOU!

  3. Sinclair Monday, November 15, 2010 at 5:41 PM #

    I can confirm these were Yummy. :)

    Reply from Kare:


    I was happy you took a couple off my hands!


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