Zucchini Muffins

It's been a while since I baked so I decided to dust off my mixer and muffin pan for some yummy zucchini bread. I was looking back and noticed that I made zucchini bread when I first started this blog. I must have been very lazy at that time because I didn't post the recipe.  I couldn't recall where I found the recipe so I had to sort through all my printouts in my old recipe binder and tada!  I found it!  I've adapted the recipe to include whole wheat flour and less sugar.

Zucchini Muffins
Adapted from Joy Joy of Baking


1/2 cup walnuts, toasted and coarsely chopped
1 medium zucchini, grated
1/2 cup peeled and grated apple (about 1 large apple)
1 cup all-purpose flour
1/2 cup whole wheat flour
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup canola oil
3/4 cup granulated white sugar
2 large eggs
1 tsp vanilla extract
1/2 cup shredded coconut (sweetened or unsweetened)


Preheat oven to 350 F and place rack in center of oven. Coat each muffin cup with cooking spray or butter.

In a large bowl, whisk together the flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg.

In a separate bowl, beat the oil, sugar, eggs, and vanilla extract until well blended (about 2 minutes). Beat in the grated zucchini and apple. Pour in the flour mixture, beating just until combined. Then fold in the nuts and coconut.

Distribute the batter equally into the muffin cups, filling them up to the top. Bake until the bread has risen and a toothpick inserted in the center comes out clean, about 25-30 minutes. Place on a wire rack to cool for about 5 minutes and then remove the muffins form the pan and let cool.

Makes about 12-14 muffins. (I had more batter than was needed for 12 muffins so I made a couple of mini muffins).