Zucchini Carrot Muffins
Start your morning on a wholesome note with these moist and flavorful Zucchini Carrot Muffins, a perfect fusion of veggies and sweetness baked into every bite. Packed with nutrient-rich grated zucchini and carrots, these muffins are spiced with warm cinnamon and nutmeg for an irresistible aroma and taste. The recipe balances the light crunch of optional walnuts or pecans with the chewy sweetness of raisins or dried cranberries, creating a texture that’s as delightful as its flavor. Ready in just 35 minutes, these muffins are ideal for busy mornings or a quick snack, and they’re easy to customize to suit your preferences. With a soft, tender crumb and a slight hint of vanilla, these muffins are a delicious way to sneak in extra veggies while satisfying your sweet tooth.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 2 large eggs
- 0.5 cup vegetable oil
- 0.5 cup granulated sugar
- 0.25 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 cup zucchini, grated (about 1 medium zucchini)
- 1 cup carrots, grated (about 2 medium carrots)
- 0.5 cup chopped walnuts or pecans (optional)
- 0.5 cup raisins or dried cranberries (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the tin.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large bowl, beat the eggs and then whisk in the vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth and well-combined.
Gently fold the grated zucchini and carrots into the wet mixture.
Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix.
If using, fold in the chopped walnuts or pecans and raisins or dried cranberries.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
3062 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.6 g | 202% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2606 mg | 113% | |
| Total Carbohydrate | 392.0 g | 143% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 226.1 g | ||
| Protein | 48.3 g | 97% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 346 mg | 27% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 2638 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
