Zucchini Apple Muffins/Cake

Provided by the Auburn Interfaith Food Closet

RECIPE TYPE:  Breakfast, Snack

MAKES:  36 standard muffins or 1 cake (9”x 13” pan)

PREP TIME:  15 minutes

BAKING TIME:  20-40 minutes at 350 °F


1 medium zucchini, grated (1 1/2 cup)

1 medium Granny Smith apple, peeled, cored, and shredded (1 cup)

2 1/3 cups all-purpose flour, divided

2 teaspoons ground cinnamon

1 teaspoon baking soda

1 teaspoon salt

4 eggs

1 cup vegetable oil

1 cup granulated sugar

1 cup packed brown sugar

2 teaspoons vanilla extract

1 teaspoon grated lemon zest

1 cup walnuts, chopped (optional)

Walnut halves and apple slices for garnish (optional)


  1. Wash hands. Pre-heat oven to 350 °F.  Generously butter (or use cooking spray) and flour three standard muffins pans (2½”) or two 8” round cake pans, or one 9”x13” pan.
  2. Squeeze dry zucchini and apple between paper towels.
  3. In a medium bowl, combine 2 cups flour, cinnamon, baking soda, and salt. In a large bowl, beat eggs with mixer.  Add oil, granulated and brown sugars, vanilla and lemon zest.  Beat until well blended.  Reduce beater speed to low, and add the flour mixture.
  4. Combine zucchini mixture with remaining flour, fold with chopped walnuts into batter.
  5. Pour into prepared pan(s), and bake until toothpick comes out clean (Muffins: 20-25 min.; Cake: 30-40 min.)
  6. Cool pan(s) on rack for 15 min. Remove muffins/cake from pan, and cool completely on rack.


In bowl, with mixer at Medium speed, beat ¼ cup softened butter, and 6 ounces softened cream cheese until smooth.  Add 1 teaspoon vanilla extract and 1 teaspoon grated lemon zest; beat until well combined.  Reduce speed to Low, beat in 2 cups confectioners’ sugar, until smooth.  Frost muffins or cake.  Garnish with walnuts and apple slices, if desired.

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