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Here’s a delicious and moist Apple Cinnamon Zucchini Muffin recipe with your ingredients, plus a few essentials to tie it all together!
🍏 Apple Cinnamon Zucchini Muffins
Moist, lightly spiced, and packed with hidden veggies—perfect for breakfast or snacks!
📝 Ingredients (Makes 12 muffins)
Wet Ingredients:
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2 cups grated zucchini (drained & squeezed dry)
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1 cup peeled, diced apples (Granny Smith or Honeycrisp)
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½ cup granulated sugar
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½ cup brown sugar, packed
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½ cup vegetable oil (or melted coconut oil)
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2 large eggs
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1 tsp vanilla extract
Dry Ingredients:
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2 cups all-purpose flour (or 1:1 GF flour)
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1 tsp baking soda
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½ tsp baking powder
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1 tsp cinnamon
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½ tsp nutmeg
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½ tsp salt
Optional Add-Ins:
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½ cup chopped walnuts or pecans
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¼ cup raisins or dried cranberries
👩🍳 Instructions
1️⃣ Prep:
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Preheat oven to 350°F (175°C). Line a muffin tin with liners or grease well.
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Grate zucchini, then wrap in a towel and squeeze out excess moisture.
2️⃣ Mix Wet Ingredients:
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In a bowl, whisk sugars, oil, eggs, and vanilla. Fold in zucchini and apples.
3️⃣ Combine Dry Ingredients:
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In another bowl, sift flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
4️⃣ Bake:
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Gently fold dry ingredients into wet until just combined (don’t overmix!).
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Stir in nuts/raisins if using.
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Divide batter into muffin cups (fill ¾ full). Bake 20-25 mins until a toothpick comes out clean.
5️⃣ Cool & Serve:
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Let cool 5 mins in the pan, then transfer to a rack.
💡 Tips & Variations
✨ Healthier twist: Replace half the oil with unsweetened applesauce.
✨ Extra spice: Add ¼ tsp ginger or cardamom.
✨ Storage: Keep in an airtight container for 3 days or freeze for up to 2 months.
Why You’ll Love These:
✔ Sneaks in veggies + fruit!
✔ Kid-friendly and picky-eater approved.
✔ Perfect for back-to-school or meal prep.
Pair with coffee or a dollop of Greek yogurt for breakfast! ☕🧁
Would you like a cream cheese frosting option for a sweeter treat? 😊
