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Zucchini Carrot Muffins Recipe

Zucchini Carrot Muffins Recipe photo by Taste of Home

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Meet the Cook: No matter when I make these muffins - for breakfast, or for lunch to serve with a bowl of soup or salad - my husband devours them! He's retired from the Air Force, and we have four grown children. Gardening's my top hobby. -Loretta Baline, South Burlington, Vermont

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Zucchini Carrot Muffins Recipe

Prep: 15 min. Bake: 20 min. + cooling

Yield: 18 Servings

15 20 35

Ingredients

2 cups shredded carrot
1 cup shredded zucchini
1 cup chopped peeled apple
3/4 cup flaked coconut
1/2 cup chopped almonds
2 teaspoons grated orange peel
2 cups all-purpose flour
1-1/4 cups sugar
1 tablespoon ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
3 eggs, lightly beaten
3/4 cup canola oil
1 teaspoon vanilla extract

Directions

Gently toss together carrot, zucchini, apple, coconut, almonds and orange peel; set aside.
In a large bowl, combine flour, sugar, cinnamon, baking soda and salt. Combine eggs, oil and vanilla; stir into dry ingredients just until moistened (batter will be thick).
Fold in carrot mixture. Fill greased or paper-lined muffin cups two-thirds full.
Bake at 375° for 20-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Yield: 18 standard size muffins.

Nutritional Facts 1 serving (1 each) equals 249 calories, 13 g fat (3 g saturated fat), 35 mg cholesterol, 231 mg sodium, 30 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Zucchini Carrot Muffins in Country Woman May/June 1995, p29

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas

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Reviews for Zucchini Carrot Muffins

Zucchini Carrot Muffins

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Reviewed on Apr. 19, 2013 by Gessica

I left out the almonds for the kids and subbed 1/4 cup applesauce for part of the oil...they are WONDERFUL!! The kids are begging for more!

Reviewed on Oct. 22, 2012 by danyello_b

These end up being super moist. SO delicious and also healthy. I substituted some applesauce for the oil and they were perfect!

Reviewed on Sep. 02, 2012 by Camil1

Thanks for sharing a great healthy muffin recipe totally from scratch with nutritional punch-- imho muffins weren't meant to be junk food

Reviewed on Nov. 09, 2011 by rehm@citlink.net

Delicious!

Reviewed on Oct. 19, 2011 by nissi

this recipe is definately a healthy tasting muffin... its good for on the run or as a side dish with chicken, i was the only one in my family that liked it, but i would make it again.

Reviewed on Aug. 22, 2011 by penny38_1999

I agree on the Awesome part. These have to be the moistest muffin I have ever had. I also didnt use the orange peel, and increased the zucchini to 2 cups and about 2 1/2 or so of carrots, only because i had grated to much, so threw it in, I also replaced 1 cup of white flour for wheat flour, and i believe thats where the moistness came from. These are definitely a keeper and will be making these again soon. Meanwhile I frozen the first batch and they freeze great! Thank you for the recipe!

Reviewed on Feb. 15, 2010 by lisarichelegray

These muffins were awesome! So many delicious flavors in each bite. Being a dietitian, I usually make a lot of substitutions when cooking. I made this recipe lower in fat and sugar and higher in fiber. I substituted whole wheat flour for half of the white flour. I substituted milled flaxseed and water for one of the eggs. I used the brown sugar/Splenda mix for half of the sugar. I also substituted one cup of applesauce and 1/4 cup oil for the chopped apples and 3/4 cup oil. I love nutmeg, so I also included a dash of nutmeg. I will definitely be making these again soon!

Reviewed on Feb. 06, 2010 by kengrants

Very moist and sweet. My three year old loved them.

Reviewed on Aug. 10, 2009 by rocky2255

Awesome muffins - my all time favorite. I eliminiated the orange peel because I don't care for that taste. And I might try them substituting applesauce for the oil for a lighter version. Love, love, love!!!