Spiced Apple Zucchini Muffins

These Apple Zucchini Muffins are packed with the warming flavors of cinnamon, ginger, nutmeg, and cardamom. They take just 10 minutes to assemble and can be frozen for grab-and-go breakfasts throughout the week! 

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Notes About This Recipe

I originally shared this recipe 12 years ago, when my daughter was just a sweet little 1 year old. 

We’ve made this fast and easy muffin recipe countless times since I first shared it, but I’ve continued tweaking the recipe to make it even better with each passing year. 

Some of the major changes I made were: 1) decreasing the amount of butter and increasing the amount of applesauce to make moister, more tender muffins; 2) replacing the allspice with cardamom for a more chai-forward flavor; 3) making the muffins larger, because why not? 

This zucchini applesauce muffin recipe makes 2 dozen muffins, which is perfect for enjoying part of the batch now and freezing some for later. 

Key Ingredients You’ll Need 

• Unsweetened Applesauce: You can make your own applesauce or buy your favorite store brand. Avoid anything with added sugar or sweeteners, or else your muffins will taste too sweet. 
• Grated Zucchini: You’ll need 5 cups total. Grate the zucchini, then lightly pack it into the measuring cup. Don’t tamp it down tightly or else you’ll measure out too much and the muffins will be too moist. 
• Grated Apple: You can use the largest side of a box grater to grate the apple (no need to peel it!). Again, grate the apple before lightly packing into a measuring cup to measure the amount. 
• Spices: Use a blend of cinnamon, cardamom, ginger, and nutmeg OR use 3 to 5 teaspoons of Chai Spice Seasoning. 
• Butter: The butter should be melted and then set aside to cool before mixing it into the batter. If you add it to the batter while still hot, you’ll scramble the eggs. 

Tips for the Best Ever Muffins

• Don’t pack the flour tightly. When measuring flour, make sure to lightly scoop and then level your measuring cup with a knife. 
• Measure the dry ingredients together first. Then, whisk well so the baking soda and powder and the spices are evenly distributed throughout the flour.
• Rotate the pans halfway through baking. This will help them brown evenly, especially if your oven has hot spots.

Recipe FAQs

Got questions about how to make this recipe? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.

What’s the best way to grate zucchini? 

There are a few different ways you can prepare your zucchini for this muffin recipe:

• Using a food processor (my favorite method!): Using the grating attachment function on your food processor makes shredding zucchini super quick and easy. If your zucchini are large, you may need to slice them in half so they fit in the food shoot.
• Using a box grater: You can hand grate the muffins just like you would grate a block of cheese. I recommend doing this over a bowl.

Should I peel the zucchini before grating? 

Nope, you don’t need to peel the zucchini first. However, if you don’t like green flecks in your muffins or you are trying to hide the zucchini from picky eaters then you may want to peel (and discard the peels) before grating your zucchini.

Can I Use Frozen Zucchini to Make These Muffins?

You should be fine to use frozen shredded zucchini to make these muffins, provided you thaw, drain, and wring out any excess moisture before measuring and adding to the batter. 

Storage and Freezing Instructions 

Spiced apple zucchini muffins will last up to 4 days at room temperature if stored in an airtight container. 

Katie’s Tip: Since these muffins are so moist, I strongly suggest placing a couple of paper towels on the bottom of your storage container to absorb any excess moisture that is released by the muffins.

You’re also more than welcome to freeze the muffins for up to 3 months. For detailed freezing instructions, check out my full tutorial on How to Freeze Muffins.