Apple Zucchini Muffins

Jump to Recipe

Apple Zucchini Muffins-these healthy whole wheat zucchini muffins are easy to make, popular with kids and adults and use up that summer zucchini! They freeze well too! 

Apple Zucchini Muffins topped with cinnamon sugar

Zucchini Muffins

Caleb makes muffins almost every day. Pretend muffins that is. He gets out his whisk and bowl and whips up endless batches of muffins. I have sampled them all and they are really good! He is the muffin man:)

Occasionally, I will help Caleb and we will make real muffins. We recently made these Zucchini Muffins and they were fantastic! We had a blast making and eating them. I think Caleb really loved the eating part. He usually doesn’t get to eat his muffins…only in his pretend world:)

Healthy zucchini muffins in green baking cups

How to Make Healthy Zucchini Muffins

I wanted the muffins to be on the somewhat healthy side so we used whole wheat flour, applesauce, and zucchini. The applesauce and zucchini keep the muffins super moist without adding fat. There is a little bit of oil, but not much.

The muffins also have cinnamon, allspice, and chunks of apples. Before baking, we sprinkled the muffins with cinnamon and sugar, which gave the muffins a sweet and pretty crust! Caleb loved helping with this part, my floor didn’t:) Oh, well. We swept up our mess!

Warm Zucchini muffins with butter

Bunch of Apple Zucchini Muffins

Kid-Approved Apple Zucchini Muffins

Caleb wanted to make blueberry gummy bear muffins. He is a creative kid! But luckily, I convinced him to go with these delicious Apple Zucchini Muffins. I really think these zucchini muffins are my new favorite and the boys love them too!

The zucchini muffins freeze beautifully! I love pulling these healthy zucchini muffins out for breakfast or a good snack! They are a great grab and go breakfast or snack.

Caleb, the muffin man, gives these Apple Zucchini Muffins two thumbs up and I think you will love them too! Maybe we will try blueberry gummy bear muffins next time…when we are making pretend muffins:)

Watch How to Make Zucchini Muffins

Check out this step-by-step video on I make these yummy zucchini muffins!


Looking for more zucchini recipes? Check out our favorite zucchini recipes here. You might also like these recipes:

Healthy Zucchini Muffins with apple chunks baked in

Apple Zucchini Muffins

You get your fruits and veggies in these delicious little muffins! Kids and adults love these healthy muffins!
4.65 from 14 votes
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
15 muffins


For the Muffins:

  • 2 1/4 cups white whole wheat flour
  • 3/4 cup dark brown sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1 cup buttermilk
  • 1/4 cup unsweetened applesauce
  • 1 tablespoon oil melted coconut oil, canola oil, or vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup grated apple I use Granny Smith
  • 1/2 cup grated zucchini moisture slightly squeezed out
  • 1 cup chopped peeled apple I use Granny Smith

For the Topping:

  • 2 tablespoons turbinado sugar
  • 1/4 teaspoon cinnamon


  1. Preheat oven to 375 degrees F. Line a muffin pan with paper liners or spray with cooking spray. Set aside.
  2. In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, salt, cinnamon, and all-spice. In a small bowl, whisk together buttermilk, applesauce, oil, egg, and vanilla extract. Pour the wet ingredients over the dry ingredients and mix with a wooden spoon or spatula until just combined. Do not over mix. Gently stir in the grated apple, zucchini, and chopped apples.
  3. To make the topping, combine turbinado sugar and cinnamon in a small bowl. Stir well.
  4. Fill the prepared muffin pan with muffin batter, filling each cup about 3/4 the way full. Sprinkle each muffin with cinnamon sugar topping. Bake for 20 minutes, or until muffins are golden and a toothpick inserted in the center of a muffin comes out clean. Let muffins cool to room temperature and serve.
  5. Note-these muffins freeze well.
Apple Zucchini Muffins-these healthy whole wheat zucchini muffins are easy to make, popular with kids and adults and use up that summer zucchini! They freeze well too! #zucchini #muffins #healthy #snacks Visit for more simple, fresh, and family friendly meals. #familyfriendlymeals
Apple Zucchini Muffins - A great recipe for using up your summer zucchini. #zucchini #muffins #healthy #snacks Visit for more simple, fresh, and family friendly meals. #familyfriendlymeals
These healthy whole wheat zucchini muffins are easy to make, popular with kids and adults. Deliciously grab and go breakfast or snack that everybody will love! Use up that summer zucchini and try this recipe now!

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
Read More

CommentsLeave a reply

  1. Thanks for the recipe. Have been waiting for this one since seeing it on your Instagram pic. Will make this weekend. 🙂 Congratulations on your new addition. Love reading your blog, and every recipe I have tried has been great.

  2. We have a ton of zucchini on our hands right now so I’m all about the zucchini recipes. I think I’m going to make a loaf of zucchini bread today actually.

    I don’t know why you went with apple zucchini muffins instead of blueberry gummy bear muffins but alas, these do look good. 😉

  3. Do you have a rough idea of how many calories they are each? If not, I can measure it out when I make them, no worries. I appreciate that they are on the healthy-side – it is important (and should be important for the health of our children), so anything like this is very appreciated!
    Congrats on your newest little one. 🙂

    1. I would like to know the calories if you did measure it out.  you called them healthy and they have almost a full cup of sugar plus more sugar on top

    2. I’m coming up with 127 calories per muffin, not counting the extra sugar on top. I used lowfat buttermilk because no stores near me carry full-fat buttermilk.

      127 cal, 23 g carbs, 2 g fat, 4 g protein, 141 g sodium, 12 g sugar

  4. Congrats on the new one. I loved the story of Caleb and his muffins. I did day care at home for years before nursing school and used to call one group of my boys my stud muffins. One of the boys would dance around singing “I’m a muffin”.

  5. I made these today with ‘leftover’ zucchini from our garden. They are delicious! I followed the recipe exactly (however I used all purpose flour). And I squeezed the hell out of the grated apple too, because it was so wet.
    Thanks for the recipe! And enjoy your little one!

  6. These look so healthy and delicious! I can’t wait to pin them and make them for my mom (we always bake healthy muffins together). Thinking I might reduce the brown sugar but make up with it with some chocolate chips. 🙂 I’ll let you know when I make them! Also, so happy to hear about your new sweet little pea. He’s adorable! Congrats! xo!

  7. Do you de-seed the zucchini in your recipes? I do not usually peel them, but never sure if I should keep the seeds or not.

  8. YUMMY! Just pulled these out of the oven and devoured one! Terrific recipe and I don’t feel so guilty eating one….or two or three! Congrats on your new pea!

  9. They were so moist that we had a hard time getting them out of the paper liners after baking and cooling. I tried baking them in the pans without the liners and they were good, but a little chewy.

    Do you have any suggestions??

    My young niece and nephew love what we call your “apple muffins”, wouldn’t touch them if they knew zucchini was in them!

    I also want to thank you for your bread pudding recipe-everyone absolutely loved them too!!

  10. I really was excited to make these muffins ! They came out super dense though – tasty but not something I would serve outside immediate family – any ideas what went wrong ?

  11. I made this with 1 1/2 cup Jules gluten free flour and a cup of coconut flour to be gluten free . I had to bake extra time but turned out very good.

  12. These were really delicious! I added in a bit of lemon zest and used 1/2 whole wheat pastry flour, 1/2 regular flour, as I usually prefer that texture. They were great! I’ll definitely make them again. Thanks for the recipe!

  13. I had the same problem with the muffins coming out super dense. I squeezed excess water out of the zucchini but not the apples…possibly the cause? They are still delish but was hoping to use for a shower I’m hosting in the next month. Any suggestions on how to make them less dense? The sugar/cinnamon topping is delish too!! Just. Adds to it!!

  14. These were amazing, i fed them to a football team of guys 18-22 and none were left (i had to stop eating them so there would be some for them!)
    One question, i used paper liners but found the batter stuck to them once baked. Did you have a problem with this? I will use the aluminum cups next time.

    Thanks for the great recipe

  15. Making these now with half cup of coconut sugar instead of the 3/4 cup brown sugar and butter in place of the apple sauce and oil ( we are not afraid of the healthy fat you get from butter in moderation). l figured apples and 1/2 sugar was enough sweetness. Hope they are good, like the idea of the combo.

    1. Not sure what I did wrong, I read the recipe three times, followed it to the T. Put the batter in paper muffin cups.
      And when I went to eat one, I tried pulling away the paper & half of the cake stuck to the paper.  I was going to
      Take to a friend who loves anything made with zucchini, but I feel ashamed if they all stick. Not sure what I did wrong?  Could of it been too much liquid between the grated apple & grated zucchini? And they also don’t taste 
      That sweet?

  16. This recipe is delicious, my kids absolutely love them!! They are moist and very flavourful. I didn’t have applesauce so I increased the oil to 1/4 cup. Thank you for the recipe 🙂

  17. I made these today while my
    Kids were at school. They are amazing! Even my picky daughter who asked, “are there chunks of apples?” and when I said “yes, but you won’t even notice them” responded, “gross” loved them. You don’t know her but take my word for it, that’s a huge compliment. I didn’t have buttermilk so I substituted whey that I had left over from making yogurt, 3/4 cup instead of 1 cup. That was the only substitution. Thanks for an awesome recipe!

  18. I’m making a dinner from the garden tonight for a friend. I knew I wanted to use my zucchini and apples from the garden. Thought about fudging my own recipe, but found yours. Just wanted to say, I taste-tested one before serving…and it was great! Thanks!

  19. I made those last night. Accidentally left out the vanilla but they still came out great! My mom requested mini muffins for herself, and this one batch of batter made 12 full size muffins plus 9 mini muffins.

    Will definitely be making again!

  20. Wow these are totally delicious! From this recipe, I got 12 regular-sized muffins, and 11 mini muffins. My 3.5 year old just devoured 5 of the mini muffins, and I just ate 2 regular ones so it’s safe to say we love these! I sauteed my chopped apples in a tiny bit of coconut oil and sprinkled with cinnamon before adding to the muffins. My son is hesitant to eat things with chunks of fruit in them, so I wanted to make sure we would not get any texture from uncooked apples. Thank you for sharing your recipe…I know we will make these often! 

  21. Hi there! Do you think I can make this in a loaf pan? Perhaps a 9×5 at the same temp, time adjusted? Also, just made your peanut butter/banana/honey muffins and they were amazing, as are all of your recipes! Thanks so much! 🙂

  22. Hi there. Can I omit the vanilla extract and allspice? I do not have either, but would like to make these tonight.

  23. These apple zucchini muffins are AMAZING!
    Graduated to making them in Texas size pan…more worthy of them!!!
    Thank you so much…wholesome and filling and oh so moist!!!!

  24. 3 stars
    My grandsons liked them, however the adults found them a bit dry!
    My prep time was over 35 minutes ,by the time I shredded the apples and the zucchinis, measured the ingredients etc., etc.
    The banana zucchini chocolate chip loaf was more tasty and moist.

  25. 5 stars
    Again – another amazing recipe! I was able to swipe some mini granny smith apples from the neighbors tree, so bonus for me! First time i made them i did the full muffins (in silicone sleeves) and had a bunch left over so went with mini muffins! I like the mini muffins better! Go figure! This time i did the whole recipe as mini muffins and forgot/skipped the sugar on top and thought they were just as good! 15 min, 2 mini muffin pans side by side and whala! had enough batter left fo 2 more rows of 1 tray on a second round! Thank you so much for sharing and i love it! Will be freezing for ski season morning, love that you shared that freezing works well!

  26. 5 stars
    This is an amazing recipe! Muffins did not stay in the kitchen very long. Might you have the conversion time of what it would take to make this into a loaf of bread? The only thing I changed was I used white flour instead of the wheat listed in your list.

  27. 5 stars
    I really love your recipe! I made zucchini Muffins yesterday and my kid just loved it. Thanks for sharing! keeping sharing more recipes

Leave a Reply

Your email address will not be published. Required fields are marked *