• Ingredients
  • 1 cup + 2 Tbsp. flour
  • 3/4 cup sugar
  • 1 tsp. cinnamon
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/3 cup cooking oil
  • 2 eggs
  • 1/2 tsp. vanilla extract or paste
  • 1 cup shredded zucchini
  • 1 cup shredded apple

Preheat oven to 350 degrees. Prepare a 12-cup muffin tin by spraying with non-stick or use paper liners.

In a large bowl, stir together dry ingredients. In a smaller bowl stir together oil, eggs, and vanilla. Stir the oil mixture into the dry ingredients until incorporated. Fold in the shredded zucchini and apple. Distribute batter equally into prepared muffin tin. Bake at 350 degrees for 25 minutes.

NOTES: I did not peel either the zucchini or the apple. I did drain the zucchini a bit before using it, but I don’t think it was that important. A wetter batter would take a few minutes more to bake, that’s all. Full disclosure, I had a giant zucchini and was making something else. I scooped out and discarded the seeds, then shredded the zucchini flesh. I had about a cup of shreds leftover from my original purpose, so saved that and used it to make these delicious muffins.