Zucchini Apple Mini Muffins

This year has been the first year that I have been able to grow a really successful garden. I’ve tried many summers before, but the disappointingly meager results didn’t ever seem to justify all the time and effort spent on the garden.

This summer, I finally met with some garden success. My monster of a zucchini plant alone makes all the weeding and watering feel like time well spent. We are pulling one or two good sized zucchinis off the plant almost every single day. It is incredible!

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It’s a lot of zucchini, but I am honestly not getting tired of it at all yet. I am discovering all of the many uses for the modest little veggie and it’s really quite astounding.

It turns out, you can put zucchini in almost anything!  We are trying zucchini in everything from soups and pastas to relishes and salsa. I haven’t tried any zucchini desserts yet, but I’m sure the recipes are out there waiting for me.

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The best part of having an abundance from the garden is being able to share the bounty. This week was my turn to bring in the kindergarten snack for 25 hungry kids. I turned to my veritable zucchini factory in the backyard.

With a big batch of Zucchini Apple Mini Muffins, I gave an entire kindergarten class a good helping of my homegrown produce. They were a big hit! Now, I’m filling the freezer with a few more batches to stick in school lunches and use as quick weekday breakfasts.

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Dear Zucchini, I do love you. Please do your very best to last a little longer. I’m not quite ready for summer to end yet. Love, Your Biggest Fan.

Zucchini Apple Mini Muffins

This recipe can be used for standard or mini muffins. Makes a big batch, perfect for the freezer!
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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 48 mini-muffins
Calories: 59kcal
Author: Allison


  • 2 cups all-purpose flour
  • 1 cup whole wheat flour or spelt flour
  • 1 Tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 pinch ground cloves
  • 1 pinch ground nutmeg
  • 1 cup raw cane sugar
  • 2 eggs
  • 1/4 cup melted butter
  • 1 1/4 cups milk
  • 1 large gala apple grated (drained if very watery)
  • 2 cups shredded zucchini drained if very watery


  • Preheat oven to 400 degrees Fahrenheit. Grease muffin pans and set aside.
  • Combine flours, baking powder, spices and sugar in a large bowl.
  • In a smaller bowl, beat the eggs with the melted butter and milk.
  • Make a well in the centre of the dry ingredients and pour the egg mixture into it. Add the grated apple and zucchini. Using a large wooden spoon, combine ingredients swiftly, being careful to not over mix. Batter will be lumpy, not smooth.
  • Spoon the batter into muffin tins, filling them about 2/3 full and handling the batter as little as possible.
  • For mini muffins, bake for approximately 10 minutes, or 20 minutes for standard muffins. Muffins are done when nicely browned and spring back when touched.
  • Makes approximately 48 mini muffins, or approximately 18 standard muffins.


Calories: 59kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Cholesterol: 9mg | Sodium: 14mg | Potassium: 69mg | Sugar: 5g | Vitamin A: 60IU | Vitamin C: 1.1mg | Calcium: 22mg | Iron: 0.4mg

What produce are you enjoying most as summer is ending?

About Allison

Allison Ruth, mama to three hungry girls, blogs at Some the Wiser where she takes life as it comes and tries to learn a little something as she goes.
Whether she’s baking bread, sewing, or contemplating the fate of socks gone missing in the laundry, she looks for the peace and creativity life offers to everyone who is paying attention.

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  1. This was my first year growing a garden and it was very successful (even if we are in the north; 4 hours north of Toronto, Ontario). I have had zucchinis growing at a rate that no family could keep up with. I shredded much of the larger ones and froze them – 40 cups worth – for lots of winter baking. Just strain the shredded zucchini before using. Others have been grilled, baked into pasta dishes or made into relish. I look forward to next year’s crop already! And cannot wait to try this recipe! Thx

  2. We are happily accepting the overflow from other people’s gardens and trees. I love living in such a close-knit community! Of the recent hauls of tomatoes, zucchini, plums, and pears, our favourites were the plums and golden tomatoes!

    • Plums sound so good! My kind neighbor has been sharing his tomatoes with us all summer . . . now I need to find a friend that I can trade zucchini for plums with!

  3. So fun! I love a good, mini muffin.

  4. love love love zucchini muffins – pumped to have a recipe that uses apple too

  5. Love these, Aimee!! So cute, and look so incredibly delicious! 🙂

  6. I love mine with lot’s of spices also. We went apple picking and I am making many desserts with my apples.

  7. Love these! I think I need to make a batch this weekend!

  8. neat-o! I have the ingredients on hand!

  9. I LOVE zucchini muffins, and adding the apple makes these irresistible!

  10. How lovely! I’ve had no success with zucchini in the garden for the last few summers — perhaps I’ll give them one more shot next year!

  11. Try your shredded zucchini in chocolate cake. I have my mom’s recipe. It is the best way to make a moist chocolate cake. Banana zucchini bread is a hit at my house too.

  12. Wish I had these for breakfast today!

  13. No salt? I’m about to bake up a batch and am used to there being at least just a bit of salt?

  14. Anja mansfield says

    Any chance you could sub apple sauce for the grated apple? I have tons of homemade sugar free applesauce to use.

  15. Going to have to try these – if kindergartners will eat these, then my guy should too (even though he’s an adult and should eat his veggies, he doesn’t do it AT ALL). Will have to make sure he can’t see green flecks though, because he’ll stop eating if he can see/taste things he dislikes. One time he got the only bone in a prepackaged fish fillet (6 fillets and no one else had bones) and he stopped eating and dumped the rest of the perfectly good food in the trash.

  16. I looked through the comments to see if anyone else questioned the lack of salt. I had this recipe bookmarked to try for a while because they looked so cute and delicious. Finally made it the other week. I thought it surely needed some salt and added a pinch in addition to using salted butter. If I were to make them again I would probably use ½-¾ tsp salt because they really needed it. The muffins were totally cute but really bland even considering the spices included. Maybe we’ll try again with granny smith for more tart apple flavor. 🙂

    • Christine says

      I just made these today – I used unsalted butter but added 1 tsp of salt with the dry ingredients. The flavors are delicious – not at all bland.

  17. It’s hard to come by experienced people in this particular topic,
    but yoou seem like yyou know what you’re talking about! Thanks

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