Amy’s Bakery Zucchini, Carrot and Apple Muffins are so moist and flavorful! When summer is in full swing, this is a great recipe for your zucchini harvest!
Late summer is peak zucchini season. This recipe is one of my favorite ways to use our favorite, fresh, plentiful vegetable! Zucchini is the perfect ingredient for muffins and quick breads because it’s easy to work with and keeps muffins moist. Also, if you have a garden full, the price is right!
If you haven’t every baked with zucchini, you may wonder, what does zucchini taste like in baked goods? In one word – delicious! Once all of the rest of the ingredients are added, this muffin tastes similar to carrot cake, without the frosting. You’ll love this blend of fresh veggies and fruit to make the perfect hearty breakfast or brunch treat!
Amy’s Bread NYC put this place on your list of bakeries to visit!
I love Amy’s Bread in NYC. Have you ever been? It is a MUST visit when you travel to NYC. If you love carrot cake, you’ll love these muffins. They are dense, not too sweet and are made with oil instead of butter. I added raisins to the batter, since I love raisins in my muffins. They have such a wonderful texture. It’s basically a meal in a muffin!
Should I peel Zucchini before using in recipes?
To peel or not to peel zucchini before using in recipes always seems to be a question when making anything sweet. You definitely can see the little bits of zucchini and carrot in this muffin, but that doesn’t bother me. If you prefer to not have little green specks in your muffins, I suggest peeling the zucchini first, then grating. For me, part of the beauty of using the green skin is it doesn’t need to be peeled!
Favorite Brunch muffins
Whenever I host a baby or wedding shower and the theme is brunch, I love to bake up a few different types of muffins. In this photo, we made Spiced Donut Muffins, Blueberry and Greek Yogurt Muffins and Amy’s Bakery muffins. All distinctly different, and each one so tasty! One of my all time favorite muffins is the one below…The World’s Best Fresh Blueberry Muffins!
Perfect for make ahead and freezing!
If you are like me, breakfast is often a hurry, grab and go type of meal. This muffin recipe freezes really well. I bake a batch, let them cool and freeze any leftovers in a Ziplock bag. When I want to have one for breakfast, I take a muffin or two out of the freezer, wrap in a paper towel, and microwave for 20-30 seconds. Muffins are perfect for freezing and taste as good as the day they were baked!
This recipe was originally posted in September, 2011. It has been updated with new photos and content in June, 2021.
Amy’s Bread Zucchini, Carrot and Apple Muffins
- 3 cups flour you may use half all purpose and half wheat flour
- 1 cup plus 2 tablespoons granulated sugar
- 1/2 cup plus 2 tablespoons sweetened coconut flakes
- 2 1/2 teaspoons cinnamon
- 2 1/4 teaspoons baking soda
- 1 teaspoon kosher salt
- 3/4 teaspoon baking powder
- 4 large eggs
- 1/2 cup plus 1 tablespoon canola or coconut oil
- 1 tablespoon vanilla
- 3 cups peeled grated carrots
- 2 cups zucchini unpeeled
- 2 cups granny smith apples grated, no need to peel
- 3/4 cup walnut or pecan pieces or 3/4 cup golden raisins or both*
Position rack in middle of oven. Preheat oven to 400 degrees. Grease muffin tins or use cupcake liners
In large mixing bowl, add flour, sugar, coconut, cinnamon, baking soda, salt and baking powder. Whisk together.
In another medium size bowl, whisk eggs, oil, and vanilla. Add grated carrots, zucchini and apples.
Mix together, until all fruit and vegetables are mixed well. Do not use a mixer, mix by hand!
Pour liquid ingredients into dry ingredients all at once.
Fold until all incorporated, adding raisins and nuts if using. The batter will be very thick.
Scoop the batter into greased muffin pan using a large cookie scoop. Or use a large spoon or measuring cup. Fill the muffin tins almost to the top to ensure full, rounded muffin tops.
Bake the muffins for about 16-18 minutes or until golden and the top springs back when touched lightly. You may also insert a toothpick in center of muffin, if it comes out clean, muffin is done.
Leave the muffin in the tin or on a cooling rack for about ten minutes to cool.
- I use unpeeled, cored Macintosh or Granny Smith apples.
- You may use raisins or nuts or both. If you opt to not use nuts or raisins, add two additional tablespoons of flour.
- The original recipe calls for a yield of 12 large (bakery size) muffins. I bake the muffins in regular size muffin tins. The recipe yielded about 22 regular size muffins, or about double the amount of mini muffins!
- This recipe is easily halved.
- Leaving the muffin in the cupcake liner for at least 10 minutes will help the paper to not stick to the baked muffin!