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Zucchini Carrot Muffins

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Warm, tender, and lightly spiced, these muffins are a delightful way to enjoy vegetables in a sweet, portable treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 110
Ingredients Method Nutrition Notes

Ingredients
  

Muffin Base
  • 1 cup grated zucchini, squeezed to remove excess moisture Adds moisture and a mild, fresh flavor.
  • 1 cup grated carrots Provides natural sweetness and tender texture.
  • 2 large eggs, lightly beaten Binds the batter and adds structure.
  • 1 teaspoon vanilla extract Provides warm background flavor.
  • 1/2 cup brown sugar Provides sweetness and a hint of molasses flavor.
  • 1 1/2 cups all-purpose flour The base that gives structure to the muffins.
  • 1 teaspoon baking powder Helps the muffins rise.
  • 1/2 teaspoon baking soda Aids leavening and tenderness.
  • 1 teaspoon ground cinnamon Adds warm spice and aroma.
  • 1/2 cup chopped walnuts, raisins, or shredded coconut (optional) Adds texture and extra flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and prepare a 12-cup muffin tin by lining it with paper liners or spraying with non-stick cooking spray.
  2. Grate the zucchini and carrots. Squeeze excess moisture from the zucchini with a paper towel.
  3. In a large mixing bowl, beat the eggs lightly. Stir in the vanilla extract and brown sugar until well combined.
  4. Fold in the grated zucchini and carrots until evenly distributed.
  5. In a separate bowl, whisk together the flour, baking powder, baking soda, and ground cinnamon.
  6. Gradually add the dry mixture to the wet mixture, stirring just until combined.
  7. Fold in your choice of optional add-ins if desired.
  8. Divide the batter among the muffin cups, filling them about two-thirds full.
Baking
  1. Bake for 18 to 22 minutes, or until a toothpick comes out clean.
  2. Let cool in the tin for a few minutes before transferring to a wire rack.

Nutrition

Serving: 1gCalories: 110kcalCarbohydrates: 14gProtein: 2gFat: 4gSaturated Fat: 1gSodium: 100mgFiber: 1gSugar: 5g

Notes

Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to 7 days. Muffins freeze well for up to 3 months.

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