Run hard. Eat well.

Zucchini Apple Muffins with Whipped Honey Butter

These zucchini apple muffins combine two of the fall seasons most readily available items-zucchini and apples. Top with whipped honey butter!

Zucchini, zucchini, everywhere!  It’s that time of year again, when zucchini is overflowing in every garden.  Even if you don’t grow zucchini yourself, you probably know someone who is desperately trying to pawn off this prolific vegetable on to you.  Heck, I’ve even seen boxes of zucchini sitting out on people’s driveways, with signs saying “Take me! Please!”  Observe exhibit A below, which was passed on to me by a fellow parent at my son’s practice.  I took one look at his pleading eyes and I knew I had to accept.

box of zucchini

So, of course the next logical question is what to do with all this zucchini?  Well–as a famous Jim Davis quote says-  “Vegetables are a must on a diet.  I suggest carrot cake, zucchini bread, and pumpkin pie.”  I’ve never met Jim Davis before, but something tells me he and I would get along great!  What’s not to love about cakes, breads, and pies, especially when you’ve been out pounding some serious miles on the concrete?

zucchini quote

For busy folks on the go, I say, why not add muffins to that list?  They are portable, don’t require a knife to cut, and are already sectioned out into individual portions.  And, runner’s diets in particular can always use a few extra carbs (or at least that is what I keep telling myself!).  What I like about this recipe: the added apple makes it moist and sweet, and it cooks for a CROWD!
These zucchini apple muffins combine two of the fall seasons most readily available items-zucchini and apples. Top with whipped honey butter!

This is one of those perfect fall snacks my kids devour at the end of a long school day, in between practices, and homework (parents, you know the drill!).  And, as an added bonus, this recipe literally whips up in minutes!  What’s not to love?  Pair it with some whipped honey butter and you’ve got yourself a perfect post-run snack or after school winner!*

These zucchini apple muffins combine two of the fall seasons most readily available items-zucchini and apples. Top with whipped honey butter! trailstotable.com

*Timesaving tip: If you have excess zucchini, you can grate large quantities, measure out 2 cup quantities into ziplock bags, and freeze.  When you are in the mood for some muffins, simply pop a bag out of the freezer and you are ready to go!

Print Recipe
Zucchini Apple Muffins with Whipped Honey Butter
Fall harvest means a bounty of zucchini and apples! This recipe uses both, creating a delicious, perfectly moist muffin. If you prefer loaves, this recipe makes 3 zucchini apple loaves. Just increase the the cooking time to about 50 minutes. Eat one now, freeze the rest for later!
These zucchini apple muffins combine two of the fall season's most readily available items--zucchini and apples. Top with whipped butter! trailstotable.com
Course Snack
Cuisine baking
Prep Time 15 minutes
Cook Time 25 minutes
Servings
muffins
Ingredients
Course Snack
Cuisine baking
Prep Time 15 minutes
Cook Time 25 minutes
Servings
muffins
Ingredients
These zucchini apple muffins combine two of the fall season's most readily available items--zucchini and apples. Top with whipped butter! trailstotable.com
Instructions
  1. Preheat the oven to 350 degrees. Grease or line 3 dozen muffins tins; set aside.
  2. In a large bowl, cobine flour, baking soda, nutmeg, cinnamon, and salt. Mix well, set aside.
  3. Using a mixer, beat eggs. Add melted butter, sugars and vanilla. Fold in dry ingredients. Mix well. Gently stir in zucchini, apple, and nuts. Batter will be quite thick.
  4. Spoon muffin mix into 3 greased or lined 1-dozen muffin tins. Fill each 3/4 full.
  5. Bake at 350 degrees for 20-25 minutes, until done. (If needed, insert toothpick into the middle of a muffin; toothpick should come out clean). Place muffins on wire racks until cooled. If desired, serve with whipped honey butter (recipe below!)
  6. To make whipped honey butter: Combine 1 stick butter (room temperature), 1/4 cup honey, and 1/2 tsp cinnamon in a mixer or food processor. Mix well until smooth. Transfer to serving bowl. Spread on top of muffins, toast, or eat straight from the bowl! I won't tell!
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