It’s that time of year again… Kids are headed back to school, fall scented candles are on sale at Target, and my garden is still bursting with zucchini. Fall is around the corner, but it’s not quite hear yet.
While I am welcoming fall (especially the cooler weather!) with open arms this year, I know that we’ve still got a few weeks to go. And, I’m not ready to just jump into the pumpkin spice recipes quite yet. I did, however, take advantage of some cooler weather over the weekend to do some baking. It’s not quite what I’d call fall baking yet. I think end-of-summer baking would describe it much better.
You see, we’ve already started getting some apples from our fruit CSA. Apples are another one of those ingredients (like pumpkin) that just make me long for October. But, I also still have a pantry stocked with apple butter that I made last year. So, in order to make room for new apple treats this coming fall, I decided to put both the apples and apple butter to good use in some spiced apple muffins. I also have zucchini… Lots of it. So, I threw some zucchini into the mix, as well (inspired by this great recipe from Kelsey over at The Naptime Chef).
The muffins turned out nice and moist and are great for breakfast or a mid-afternoon snack. I think they’re perfect for this time of year, but you can really make them any time, especially if you keep some shredded zucchini in your freezer (more on that later this week!) and have homemade apple butter on hand. Happy end-of-summer baking!
Spiced Zucchini Apple Muffins
Makes approximately 1 1/2 dozen
(Adapted from The Naptime Chef)
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon Kosher salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1 cup shredded zucchini
- 1 cup shredded apple
- 1 cup granulated sugar
- 1/2 cup spiced apple butter
(applesauce will work here, too)
- 1/4 cup extra virgin olive oil
- 3 eggs, lightly beaten
Preheat the oven to 350°F. Line muffin tins with paper cups (or lightly grease) and set aside.
In a large mixing bowl, whisk together the flours, baking soda, baking powder, salt, and spices. In a separate bowl, combine the zucchini, apple, sugar, apple butter, olive oil, and eggs. Stir until well combined.
Pour the wet mixture into the dry mixture and fold with a spatula until the dry ingredients are all moistened. Don’t over mix the batter. Fill the muffin cups approximately 2/3 full (I like to use my 1/4 cup cookie scoop). Bake the muffins for 20 – 25 minutes, until a toothpick inserted in the center comes out clean.
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.