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Zucchini & Carrot Muffins

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Sue Gray

Zucchini & Carrot Muffins Recipe

These muffins are so yummy, it's hard to believe how many healthful ingredients they have. They're also a good home for some of that zucchini your neighbors dropped off at your back door while you weren't looking!

At a glance

Prep
Bake
Total
Yield
6 standard muffins, or 20 mini muffins
Nutrition information

Ingredients

Choose your measure:

  • 1/2 cup sugar
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 cup grated zucchini
  • 1 cup grated carrots
  • 1/4 cup dried fruit (we prefer dried pineapple), or cinnamon chips
  • 1/4 cup chopped nuts
  • 3/4 cup King Arthur 100% White Whole Wheat Flour
  • 1/4 cup whole flax meal
  • 1 teaspoon baking powder
  • 1 teaspoon Vietnamese cinnamon

Instructions

  1. Preheat the oven to 375°F. Line 6 cups of a standard muffin tin (or 20 mini-muffin cups) with papers, or grease each cup.
  2. Whisk together the sugar, oil, salt, and egg.
  3. Add the zucchini, carrots, dried fruit and nuts.
  4. Whisk together the remaining ingredients in a separate bowl, then add to the batter. Stir till just combined.
  5. Divide the batter evenly among the prepared muffin cups. Let the muffins rest for 10 minutes before placing them into the oven.
  6. Bake the muffins until the edges are lightly browned and they feel firm if gently pressed, about 18 to 25 minutes. A cake tester inserted into the center of a muffin should come out clean.
  7. Remove the muffins from the oven, and cool them in the pan for 10 minutes; transfer to a rack, and cool completely.
  8. Yield: 6 standard muffins, or 20 mini muffins.

Nutrition Information

  • Serving Size 1 muffin (100g)
  • Servings Per Batch 6
Amount Per Serving:
  • Calories 250
  • Calories from Fat 100
  • Total Fat 11g
  • Saturated Fat 1g
  • Trans Fat 0g
  • Cholesterol 30mg
  • Sodium 300mg
  • Total Carbohydrate 37g
  • Dietary Fiber 5g
  • Sugars 22g
  • Protein 5g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.