Every year my vegetable garden gives me more zucchini than I need…so I have found that shredding it and freezing it small bags is a perfect solution. I freeze 2 cups of shredded zucchini in small freezer bags and use it for baking throughout the year. These muffins are delicious made with fresh zucchini but the frozen zucchini works just as well.
Apple Zucchini Walnut Muffins
For the Muffins:
2 1/4 cups unbleached white flour
3/4 cup light brown sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground allspice
1 cup buttermilk
1/4 cup unsweetened applesauce
1 tbsp canola oil or vegetable oil
1 large egg
1 tsp vanilla extract
1/2 cup grated apple (Granny Smith)
1/2 cup grated zucchini, moisture slightly squeezed out
1 cup chopped peeled apple (Granny Smith)
1/2 cup chopped walnuts
For the Topping:
2 tbsp granulated sugar
1/4 teaspoon cinnamon
Preheat oven to 375 degrees F.
Line a muffin pan with paper liners or spray with cooking spray.
In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, salt, cinnamon, and all-spice.
In another 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.
Gently stir in the grated apple, zucchini,chopped apples and walnuts.
For Topping, combine sugar and cinnamon in a small bowl stirring well.
Fill the prepared muffin pan with 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 before serving.
Based on a recipe from
Two Peas & Their Pod
Hope your family enjoys these as much as mine,
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