Apple Cinnamon Zucchini Muffins – a muffin with a fruit and a vegetable so you don’t have to feel guilty about eating three. Or maybe that’s just me.
Serve these Apple Zucchini Muffins for breakfast with Oatmeal Chocolate Chip Breakfast Cups or Ham & Potato Breakfast Casserole. OR eat them all day as a snack.
Did you have a good weekend? I stayed in the house all weekend. I haven’t done that in months. Julia and I are both dealing with colds so I thought it would be best to quarantine ourselves. No errands, no walks, I haven’t left the house since Friday.
And I’m not even going stir crazy.
Ingredients
3/4 cup sugar
1/3 cup vegetable oil
2 eggs
1/2 teaspoon vanilla extract
1 cup + 2 Tablespoons flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup zucchini shredded
1 cup apple shredded
turbinado sugar for sprinkling on tops
Instructions
Preheat oven to 350 degrees and line a muffin pan with 12 liners. Set aside.
In a medium bowl, add the sugar, oil, eggs, and vanilla extract. Whisk until smooth.
Add in flour, cinnamon, baking soda and baking powder, and stir until just combined.
Fold in the shredded zucchini and apple.
Use a cookie scoop to spoon the batter evenly among the 12 cups.
Sprinkle the tops with turbinado sugar.
Bake for approximately 25 minutes or until a toothpick inserted in the center comes out clean.