Apple Zucchini Muffins for the Table

Today we’re bridging the gap between summer and fall with these Apple Zucchini Muffins. I made them a bit sweeter than intended but truly loved it so it’s sticking in the recipe. Sometimes breakfast only calls for something truly sweet.

If so desired, these muffins can be made in one big ole bowl (less cleaning, duh!). First sift together the dry ingredients and then add in the apple and zucchini.

But first, you’re going to want to let the zucchini and apple sit, grated, in a paper towel for a few minutes before SQUEEZING the hell out of it to remove the excess moisture. You don’t want that moisture screwing with the balance of the muffins!

Then the wet ingredients are mixed right on into the bowl with the other ingredients and it’s all mixed up to a tasty batter that you’ll have a quite hard time not only eating raw (which you can entirely do since there’s no egg in it!).

I like to make a batch of muffins like this and then bag them up to eat for breakfast throughout the week. Truly speedy and truly straightforward AND an okay thing to eat in the car (something I should never do but do ALL too often anyways).

Completely unrelated to muffins, I’m heading to Baltimore and DC later this week. I plan to vlog every day of my trip so if you’re interested in seeing what I get up to, make sure that you follow my Youtube channel(please??)! I’m going to do my go-to to post the vlogs in real-ish time (as opposed to posting them all after I’m back from the trip). We’ll see how that goes:)

Happy second to last day of summer, friends!!