Homemade apple zucchini muffins or bread is a great mix with fresh fruit and vegetables inside. A sweet baked good for breakfast or dessert.
It’s time for apple zucchini muffins y’all!! If you too love grab and go breakfasts then get ready. You can combine fruit and veggies in one bite and your kids won’t even notice! Just one of the best muffin recipes ever.
Yes you have most likely made a batch of moist zucchini bread before, but you NEED to go a step further.
You can make this into a loaf most certainly but we are a grab and go kinda’ family so these are perfect for busy mornings. Just one of many great fresh apple recipes on The Typical Mom blog.
Let’s talk a bit about my favorite things when it comes to muffins though shall we?
- You really should get a 24 cup muffin pan, or opt for a quicker baking time with mini muffins.
- I ALWAYS use muffin liners and you should too. They make cleanup easier and grab and go breakfasts a thang. 😉
- No pan, no problem! Use these self standing muffin cups instead!
- This is the best way to store leftovers so they don’t get smushed!
Apple Zucchini Bread
Whether you make a loaf, regular size or mini muffins this batter will work for all of them. I guess the other part of these smaller versions is you get that nice outer crisp on each one, and they bake faster too. 😉
This is what you’ll need to get ready:
- All purpose flour is needed but make sure you measure flour properly.
- Milk, 2% is what I prefer
- Sugar, I usually use white and haven’t tested this with raw turbinado sugar as of yet
- Melted butter
- Baking powder and salt
- Cored, peeled (or not), diced apples
- You could add 1/2 cup of crushed nuts inside if you wanted
- Shredded cup of zucchini that has been gently pressed in between a few paper towels to remove excess moisture.
- Use this method for any and all zucchini dessert recipes.
Let’s talk about this last thing for a minute shall we?
Do you squeeze water out of zucchini for bread?
I wouldn’t say squeeze is the right term, that is a bit much. Instead what I do is lay 4 paper towels down. Place your cheese grater on top and shred. Once you have enough roll those up and use your hand to gently press down.
You can see how I do it in the photo above here. See how much water is absorbed? You don’t want that in your batter. It will make your end result more dense with the excess liquid.
Always add fruit, vegetables, nuts, and/or chocolate chips into baked goods at the end. Gently fold in just so they’re incorporated. This is really important when using delicate items like in our zucchini blueberry muffin recipe.
How can I make my muffins light and fluffy?
One of the biggest tips is to make sure your eggs, butter and milk are at room temperature before adding them. That means you should think ahead and take out about an hour before baking.
Also the tips I shared above help. Measure your flour correctly (no scooping) and remove excess liquid from your add ins. Follow these baking hacks and you’ll see the difference.
How do you make apple muffins from scratch?
You could leave out the veggies and increase the amount of apples instead. I like the combination of both for texture and flavor purposes. Use our recipe below for the batter or use our easy muffin recipe and just add diced fruit.
Now we’re ready to fill those little cups up. You can either spray the insides with non stick spray or use liners. If making apple zucchini bread spray your loaf pan or lay a piece of parchment paper across the width of it.
Add a crumble or streusel topping on some, none or all of them at the end.
Beyond that you could add a small bit of frosting before enjoying them as well.
Time needed: 18 minutes.
Apple Zucchini Muffins
Preheat oven to 400 F. Melt butter, peel and dice apples and shred zucchini over paper towels. Then fold over and gently press down to remove excess moisture.
Whisk together your room temperature eggs, sugar, milk. Then add the melted butter. In another large bowl mix flour, baking powder and salt.
Slowly incorporate dry ingredients into wet ingredients. Fold in grated zucchini and apples now. If you wanted to add some finely chopped nuts inside you could do that now too.
Line a muffin pan with paper liners and spoon batter in to fill 3/4 of the way full.
If adding topping mix those ingredients in a bowl and sprinkle on top.
Now bake for 18-20 minutes until top springs back when gently touched in the middle, or a toothpick comes out mostly clean with crumbs on it.
This is a “plain” version and you can see the add ins peeking through.
They are super easy muffin tin treats that we love during the summertime for sure. When our vegetable garden is booming with this green veggie we need all the ideas we can get!
How do I know when muffins are done?
Some swear by the toothpick method. I think that they can get a big over done and dry if you don’t use your own feelers. By that I mean I want them just baked so I gently touch the middle at the top.
The minute they spring back I yank them out and also remove them from the pan itself. That will take anywhere from 18 – 20 minutes depending on how full you filled them and your altitude.
Zucchini Apple Muffins
Looking for more goodies to eat in the morning? We have lots of ideas but will share similar ones to this below here:
- Our zucchini pumpkin muffins and zucchini carrot muffins are the bomb in the Fall and all year long.
- Banana zucchini muffins are great if you have overripe fruit on hand and don’t want to throw them out.
- Combine two again with this apple carrot muffin recipe here.
Want to make some pumpkin apple bread or make this into a loaf? Follow the timing in this recipe.
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Apple Zucchini Muffins
- Preheat oven to 400 F. Melt butter, peel and dice apples and shred zucchini over paper towels (then fold over and gently press down to remove most of moisture).
- Whisk together eggs, sugar, milk. Then add melted butter. In another bowl mix flour, baking powder and salt.
- Slowly incorporate flour mixture into egg mix. Fold in zucchini and apples now. If you wanted to add some finely chopped nuts inside you could do that now too.
- Spoon into muffin pan that have muffin liners or have been sprayed with non stick spray. Fill 3/4 of the way full.
- If adding topping mix those ingredients in a bowl and sprinkle on top.
- Bake for approx. 18 -20 minutes or until top springs back when gently touched in the middle, or a toothpick comes out mostly clean with crumbs on it.