I made this recipe twice in two days because these muffins disappeared that quickly! I opted to use dried cranberries, but you can use any dried fruit you like.
Scrumptious spiced muffin recipe and a great way to sneak zucchini and carrot into your diet!
TOP Reviews for Zucchini Carrot Muffins:
I have lots of zucchini coming in and adjusted the recipe to take advantage of this, and with a doubled recipe used 4 cups grated zucchini, 2 cups grated carrots, 2 cups grated apples. Followed the suggestion about yogurt and used half yogurt, half vegetable oil. Used a mix of gluten free flour and almond flour. Also added more vanilla, per one reviewer. Really great-tasting muffins!
My 1.5 yo daughter and I made these muffins. They are wonderful! I made only a half batch. I omitted the almonds and did equal parts carrot and zucchini. I decreased the oil by two tablespoons (remember I am making a half batch), and added 1 T almond butter and 1 T applesauce. I also decreased the sugar 1/2 cup instead of 3/4. Just to make give it a bit of extra nutrition power I added 3 T toasted wheat germ. YUM!
Delicious! I omitted the nuts, so that my daughter can bring some to school. They turned out perfectly! Only change i made was to only add 3/4C of sugar and then 1/4C Maple syrup. Figured that would make them really moist and it did!! Now I’m making more, but this time i omitted the almonds (actually forgot it), toasted both the walnuts and the coconut! This is gonna be Earth shattering delish!!! Oh and I’m gonna top some with maple butter!
Very nice, I made half the recipe. It’s also quite fool proof, I put amounts more or less and still the muffins came out nice. The kids liked them a lot and it’s a great way of putting inside stuff they wouldn’t normally eat (in our case carrots and zucchini….). Next time I’m planning to add some flax seeds. Thank you for sharing this recipes.
These muffins are amazing! I realized after I made them that I forgot the coconut flakes, so I’m sure they’ll be even more amazing the next time I make them!
yumyumyum! I try not to rate a recipe when I have changed everything about it, but I really feel like this recipe is pretty versatile. I used what I had on hand, trying to stay as true to it as possible. (for me!) I had frozen 3 cup packages of mixed shredded squash,zucchini and carrots from last fall and was looking for a way to use them up! One of these baggies, + a finely chopped apple fit the recipe perfectly! I didn’t have cinnamon but I had apple pie spice so I used that, and I did not have vegetable oil so I used melted coconut oil. I also did not have almonds so I used walnuts. I also used a mixture of all purpose and whole wheat flour. Awesome!!!! Warm from the oven, they are fantastic! We will see what happens to the texture and flavour when they are completely cooled. I reserved one star just in case they become “meh” 🙂
Ingredients:
1/2 c. sugar
2 T. canola oil
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipes,Go to the next page.
Makes 8
Ingredients:
1/2 c. sugar
2 T. canola oil
1 egg
1/2 tsp. salt
1 c. grated zucchini
1 c. grated carrot
1/4 c. dried fruit
1/4 c. ground flax seed
3/4 c. white whole wheat flour
1 tsp. baking powder
1 tsp. cinnamon
Directions:
Preheat oven to 375 degrees.
In a medium bowl, whisk together the sugar, oil, egg and salt. Stir in zucchini, carrot, and dried fruit.
Add flax seed, flour, baking powder and cinnamon. Stir until just combined.
Spray a muffin tin with nonstick spray or use paper liners. Spoon batter into muffin tins to fill 8 cups. Bake for 18-20 minutes or until a toothpick inserted near the center comes out clean. Do not overbake!
Remove from oven and cool in pan for 10 minutes before removing. Serve warm or at room temperature.
From: food.com