Zucchini bread was one of the first things I learned how to bake from scratch. It was super-moist, full of oil, and topped with a mound of cream cheese frosting. My 20-year-old self was in love.
Nowadays, I try to look for healthier options. These apple zucchini muffins are the perfect compromise. With their oat crumble topping and dollop of sweetened creme fraiche, that super-rich cream cheese frosting is hardly missed.
This recipe is a great way to incorporate both the last of the summer zucchini and the first of the autumn apples. The zucchini adds moisture and is a great way to sneak in an extra serving of vegetables.
Because they stay so moist and are quite portable, these muffins are perfect for eating on-the-go or a quick breakfast – or at least that is how I’ve been enjoying them. They would make a great after-school snack, too.
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Tessa Huff is a writer for TheKitchn.com, a website for food and home cooking.