Apple Zucchini Muffins

This recipe is part of our Foraging Minnesota series.

This Apple Zucchini Muffins Recipe is a great way to combine bountiful summer and fall harvests! My garden is still kicking out zucchini like a boss, so I need creative ways to continue to use them. I love the sweet taste and great texture you get when combining apples with zucchini into the muffins. Plus they are extra moist! Apple Zucchini Muffins are fast, easy and delicious (and hard to mess up!)! We made these with freshly picked apples, our own grown zucchini, and the honey right out of our own beehives. Zucchini bread recipes are tremendously popular in the fall and this is one of our favorite twists on zucchini bread.

Zucchini bread recipes are tremendously popular in the fall and this is one of our favorite twists on this homemade bread. In fact, we have a party with our friends every fall and everyone is supposed to bring a food made with apples. We brought these and literally kids cried because we ran out. They’re that good.

Four Kids and a Chicken have a bunch of great Zucchini recipes. If you are looking for other ideas besides our Zucchini Muffins Recipe, check out our favorites here:

• Zucchini Fries
• Lemon Zucchini Bread Recipe
• Grandma’s Baked Zucchini Casserole
• Zucchini Chicken Burgers
• Chocolate Zucchini Cake

For more fall ideas, check these out too:

• Caramel Apple Smores
• Corn Fried Corncobs
• Home Made Coleslaw
• Apple Cider Mimosa
• Turkey Pot Pie

Our other blog, LiveDan330.com also has a lot of great recipes too.

Apple Zucchini Muffins Recipe

Start getting everything prepped. Put liners in your muffin pan, crack your eggs into a small bowl, get all your ingredients laid out. Don’t forget to preheat your oven to 350. For entertaining, check out these Tulip Baking Cups at Amazon (http://amzn.to/2y2umIE)

Step by Step Instructions

Ingredients

• 1 1/3 cup canola oil
• 2 cups shredded zucchini
• 2 cups shredded apples
• 2 1/2 cups brown sugar
• 6 eggs
• splash of vanilla extract
• 6 cups flour
• pinch of salt
• 3 tsp baking powder
• 3 tsp baking soda
• 2 cups choped walnuts (if desired)
• cinnamon and nutmeg to taste

Shred It, My Friend

Shred your apples and zucchini. To shred your apples, I like to quarter them, then run them through a hand grater. (I like this bowl grater style on Amazon http://amzn.to/2wUR1Vr)

You could also run them through a food processor, but I like the bigger chunks that come when you do it by hand. Many recipes call for applesauce in your zucchini muffin recipe but trust me, hand shredding is much better. With the zucchini, I also prefer to use the hand grater. It doesn’t take very long to grate a generous cup of each. Set these aside. Setting the shredded zucchini aside for a few minutes will allow any extra moisture from it to separate naturally.

Dry Ingredients

Add your flour, baking soda, baking powder, salt, cinnamon and nutmeg into a medium bowl. Use a fork to stir it together and set it aside.

Put It All Together

Start making your zucchini muffins recipe by combining your oil, brown sugar, eggs and vanilla and mix with a hand mixer.

Once that is well combined, add your shredded zucchini and apples.

Mix well. Now it’s time to add your flour mixture. Using your hand mixer, stir until the batter slowly until it is well mixed. All the ingredients should be together at this point.

To scoop the batter, I find it easiest (and cleanest!) to use an ice cream scoop. (Here’s a great scoop set on Amazon: http://amzn.to/2wV7lFy). Be careful not to overfill the liners! I aim for 2/3 full when adding batter to the muffin pan. This way the muffins don’t overflow making a mess of your pan.

Shake and bake baby. You Apple Zucchini Muffins will be ready soon. Place them in the oven for 20 minutes or until cooked.

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