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Zucchini Carrot Muffins

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A warm batch of Zucchini Carrot Muffins that combines grated zucchini and carrots for a tender, subtly sweet treat.

  • Author: daniel-kim
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Category: Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1 cup grated zucchini
  • 1 cup grated carrots
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 cup brown sugar
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 cup chopped walnuts, raisins, or shredded coconut (optional)

Instructions

  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 using the coarse side of a box grater.
  3. In a large mixing bowl, crack in the eggs and beat them lightly.
  4. Stir in the vanilla extract and brown sugar until well combined.
  5. Add the grated zucchini and carrots to the wet mixture, folding gently.
  6. In a separate bowl, whisk together the flour, baking powder, baking soda, and cinnamon.
  7. Gradually add the dry mixture into the wet mixture, stirring just until combined.
  8. If using an optional add-in, gently fold it in.
  9. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
  10. Bake for 18 to 22 minutes, or until a toothpick comes out clean. Let cool before transferring to a wire rack.

Notes

These muffins are perfect for a make-ahead breakfast or snack, and can be stored in an airtight container for up to 3 days at room temperature.

Nutrition

Find it online: https://daytasty.com/zucchini-carrot-muffins/