Zucchini-Carrot Muffins

Updated: Nov 25, 2019


It's hard to resist a muffin, especially when it's a Zucchini-Carrot Muffins. This tender muffin, which is slightly sweet, with warm spices all while sneaking in the health benefits of vegetables and fruits are incredibly delicious. Zucchini is the star of this treat. Still, it's also loaded with carrots, pineapple, and coconut, which make this muffin exceptionally tasty and perfect for breakfast or even an after school snack.


Ingredients for Zucchini-Carrot Muffins:

makes 12 muffins


3 cups flour

1 cup granulated sugar

3/4 cup brown sugar

3/4 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon nutmeg

1/4 teaspoon ginger

2 teaspoons cinnamon

1/2 teaspoon fine sea salt

3 eggs, room temperature

2/3 cup canola oil

1/3 cup unsweetened applesauce

2 teaspoon vanilla

1 1/2 cups grated ginger

1 cup grated carrots

1/2 cup drained crushed pineapple

1/2 cup unsweetened shredded coconut

1/2 cup golden raisins

1/2 cup chopped walnuts

2 teaspoons raw sugar


You will also need a cupcake pan, cooking spray and a cooling rack.


Time Saving Tip: You can measure out all of the ingredients ahead of time and set them aside until you are ready to prepare the muffins. The carrots can be grated earlier in the day and stored, covered in the refrigerator.


You can substitute other dried fruit or chocolate chips for the raisins.


Now let's see what we need.



Now let's make the muffins.


Place the rack in the middle of your oven and preheat it to 400 degrees. Then spray the cupcake pan, making sure to spray the cups and the top of the pan.


Grate the zucchini and place it into a colander. Let drain while preparing the rest of the ingredients. Once the other ingredients are ready, gently squeeze out some of the liquid from the zucchini; discard the liquid.



Peel and grate the carrots.


Combine the oil, applesauce, eggs, and vanilla once combined, add the zucchini, carrots, and pineapple; stir to combine.


Combine the flour, both sugars, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and coconut. Then add the wet ingredients, raisins, and walnuts.


Evenly distribute the muffin batter to all of the muffin cups.


At 15 minutes, test the muffins for doneness. Insert a toothpick in the center, and when done, there will be a few crumbs stuck to the toothpick. Sometimes the muffins touch; just separate them with a butter knife when warm.


Cool the muffins in the pan for about ten minutes. Then transfer them to a rack to finish cooking. Don't they look amazing!?


They're ready! Zucchini-Carrot Muffins are delicious. They are not too sweet and packed with so much yummy goodness; they are hard to resist. Perfect for breakfast or a snack at any time of the day.


Enjoy!



Zucchini-Carrot Muffins:

makes 12 muffins


  • 3 cups flour

  • 1 cup granulated sugar

  • 3/4 cup brown sugar

  • 3/4 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1/4 teaspoon nutmeg

  • 1/4 teaspoon ginger

  • 2 teaspoons cinnamon

  • 1/2 teaspoon fine sea salt

  • 3 eggs, room temperature

  • 2/3 cup canola oil

  • 1/3 cup unsweetened applesauce

  • 2 teaspoon vanilla

  • 1 1/2 cups grated ginger

  • 1 cup grated carrots

  • 1/2 cup drained crushed pineapple

  • 1/2 cup unsweetened shredded coconut

  • 1/2 cup golden raisins

  • 1/2 cup chopped walnuts

  • 2 teaspoons raw sugar


  • You will also need a cupcake pan, cooking spray and a cooling rack.

  • Place the rack in the middle of your oven and preheat it to 400 degrees. Then spray the cupcake pan, making sure to spray the cups and the top of the pan.

  • Grate the zucchini and place it into a colander. Let drain while preparing the rest of the ingredients. Once the other ingredients are ready, gently squeeze out some of the liquid from the zucchini; discard the liquid.

  • Peel and grate the carrots.

  • Combine the oil, applesauce, eggs, and vanilla once combined, add the zucchini, carrots, and pineapple; stir to combine.

  • Combine the flour, both sugars, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and coconut. Then add the wet ingredients, raisins, and walnuts.

  • Evenly distribute the muffin batter to all of the muffin cups.

  • At 15 minutes, test the muffins for doneness. Insert a toothpick in the center, and when done, there will be a few crumbs stuck to the toothpick. Sometimes the muffins touch; just separate them with a butter knife when warm.

  • Cool the muffins in the pan for about ten minutes. Then transfer them to a rack to finish cooling. Don't they look amazing!?

  • Time Saving Tip: Measure out all of the ingredients ahead of time and set them aside until you are ready to prepare the muffins. Grate the carrots earlier in the day and stored, covered in the refrigerator.


2018 Cranberry Walk