Zucchini and Carrot Muffins
Moist, fluffy zucchini and carrot muffins packed with hidden veggies, naturally sweetened, and perfect for breakfast or snacks.
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Servings: 12 muffins
Calories: 190kcal
Cost: $6 – $8
Equipment
- 1 12-cup muffin tin Standard size
- 12 Paper liners Or use non-stick spray
- 1 Box grater For grating vegetables
- 2 Mixing bowls One for wet, one for dry ingredients
- 1 Whisk For combining dry ingredients
- 1 Rubber spatula For folding batter
- 1 set Measuring cups/spoons
- 1 Kitchen towel To squeeze moisture from zucchini
- 1 Wire rack For cooling muffins
- 1 Toothpick To test doneness
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour Or substitute whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon Ground
- ¼ teaspoon nutmeg Optional
- ¼ teaspoon salt
Wet Ingredients
- 2 large eggs Room temperature
- ¾ cup brown sugar Lightly packed
- ½ cup vegetable oil Or applesauce for lighter version
- 1 teaspoon vanilla extract
Vegetables
- 1 cup grated zucchini Squeeze out excess moisture
- 1 cup grated carrot Finely grated
Optional Add-ins
- ½ cup walnuts or raisins Optional add-ins
Instructions
- Preheat oven to 350°F and line muffin tin.
- Grate zucchini and carrot; squeeze moisture.
- Mix dry ingredients in one bowl.
- Beat eggs, sugar, oil, and vanilla.
- Fold in zucchini and carrot.
- Combine wet and dry mixtures gently.
- Add optional nuts or raisins.
- Fill muffin cups ⅔ full.
- Bake 20–25 mins until toothpick clean.
- Cool for 5 mins, then transfer to rack.
Notes
Feel free to substitute the oil with applesauce for a lower-fat version, or add your favorite nuts and dried fruits for variety.
Nutrition
Serving: 75g | Calories: 190kcal | Carbohydrates: 26g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 35mg | Sodium: 180mg | Potassium: 140mg | Fiber: 2g | Sugar: 13g | Vitamin A: 1100IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 1mg