Description

Zucchini carrot muffins are a delightful blend of wholesome ingredients that make for a perfect breakfast or snack. Bursting with flavor and moisture, these muffins combine the subtle sweetness of carrots and zucchini with aromatic spices. Easy to prepare, they are a fantastic way to sneak in some vegetables while satisfying your sweet tooth. Warm from the oven, they offer a guilt-free indulgence that is sure to please family and friends alike.

Ingredients

Scale

1 cup grated zucchini
1 cup grated carrots
1 ½ cups all-purpose flour
¾ cup brown sugar
2 tsp baking powder
1 tsp cinnamon
2 large eggs
½ cup vegetable oil or unsweetened applesauce
1 tsp vanilla extract
½ cup nuts or chocolate chips (optional)

Instructions

Preheat your oven to 350°F (175°C). Line a muffin tin with liners or grease it well.
In a large bowl, whisk together flour, baking powder, cinnamon, and brown sugar.
In another bowl, mix eggs, oil (or applesauce), and vanilla until smooth. Gradually combine with dry ingredients.
Fold in grated zucchini and carrots gently. Add nuts or chocolate chips if desired.
Fill each muffin cup about two-thirds full and bake for 20-25 minutes or until golden brown.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 150
Sugar: 8g
Sodium: 200mg
Fat: 6g
Saturated Fat: 0.5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg

Keywords: For added nutrition, substitute half the all-purpose flour with whole wheat flour. Store muffins in an airtight container for up to three days or freeze for up to three months. Always squeeze excess moisture from zucchini before mixing to avoid sogginess.