Kid-Pleasin’ Zucchini Apple Muffins


It’s that year again! Tis’ the harvest season. And, though I’m sure this happens everywhere, there is a joke in the Mormon community, “You might be a Mormon if you have to lock your car in the church parking lot to keep it from being filled with zucchini, tomatoes, and eggplants.” It’s a total knee-slapper, right? Yuk yuk.

Well, the point is, whether you are overrun with zucchini or are looking at the one on your counter wondering if you can choke down any more zucchini bread, having another recipe up your sleeve can come in handy! This recipe also makes a delicious addition to your toddler food repertoire.

Here’s why, two reasons:

  • Fiber – Keep the skin on (only if you know your zucchini are organic!) and you’ve got lots of hidden fiber.
  • Vitamin A – Zucchinis are high in this vitamin that is important for eye health and immune function.

I was happy to see my kids (4-years old and 20-months old) chowing down on these healthy snacks. We even had some for breakfast one day.

And when I shredded the zucchini for this recipe, I just shredded all the zucchini I had on hand in my food processor, used what I needed, then froze the rest in 2 cup allotments for next time. I tracked down the original recipe here.

And now, without further adieu. The recipe for these delicious muffins.


Zucchini Apple Muffins

Makes 18 large muffins

  • 2 cups flour or flour substitute (for gluten-free)
  • 1 cup brown sugar (Try sucanat as a cleaner substitute. it has a mild brown sugar flavor.)
  • 2 tsp. baking soda
  • 2 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • 1/8 tsp. ginger
  • 1/8 tsp. allspice
  • 1/2 tsp. salt
  • 2 cups grated zucchini
  • 1 medium apple, skinned, cored, and grated
  • 3 eggs
  • 2 tsp. vanilla
  • 1/2 cup unsweetened apple sauce
  • 1/2 cup oil (y’all know I use coconut)


Mix the flour, sugar, spices, and salt in a large bowl. Add the shredded zucchini and apple In a separate bowl, mix the wet ingredients. Add this mixture to the rest and stir until just combined. Spoon the batter into lightly greased or paper-lined muffin tins. Fill them almost to the top. Bake on 350 degrees for 20 minutes. Pull them out when a toothpick comes out clean. (Tip: No toothpicks? Use a piece of dry pasta!)

These freeze amazingly!

You won’t be disappointed in these moist, flavorful, healthy muffins. Thanks to Try It You Might Like It for the recipe I ended up seeing in!




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