Prep Time::15 mins
Cook Time::25 mins
Total Time::40 mins
Servings::24
Yield::24 muffins
Ingredients
cooking spray
1 ¼ cups white sugar
⅔ cup oil
3 eggs
1 tablespoon vanilla extract
2 ¼ cups all-purpose flour
1 ½ tablespoons ground cinnamon, or more to taste
¾ teaspoon baking soda
¾ teaspoon baking powder
2 cups shredded zucchini
1 cup shredded apple
Directions
Preheat the oven to 350 degrees F (175 degrees C). Spray 24 muffin cups with cooking spray or line with paper liners.
Whisk sugar, oil, eggs, and vanilla extract together in a bowl until smooth. Stir flour, cinnamon, baking soda, and baking powder into sugar mixture just until batter is combined; fold in zucchini and apple.
Spoon batter into the prepared muffin cups, filling each 2/3 full.
Bake in the preheated oven until until muffins spring back after pressing the top, about 25 minutes.
Cook’s Note
I use an ice cream scoop to make all the muffins equal in size. I also like to sprinkle colored sugar on top for color and a slight texture.