Zucchini Carrot Muffins Recipe

Zucchini Carrot Muffins RecipePhoto by: Taste of Home Zucchini Carrot Muffins Recipe Rating 5

In Anchorage, Alaska, Anita Sterrett uses carrot cake mix to stir up these moist muffins chock-full of zucchini, nuts and raisins. "They make great snacks and are wonderful for dessert when spread with cream cheese frosting," she notes.

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Zucchini Carrot Muffins Recipe
  • Prep: 10 min. Bake: 25 min.
  • Yield: 16 Servings
10 25 35

Ingredients

  • 1 package (18 ounces) carrot cake mix
  • 1/2 cup applesauce
  • 1/4 cup vegetable oil
  • 1 egg
  • 1-1/2 cups shredded zucchini
  • 1/2 cup raisins
  • 1/2 cup chopped pecans

Directions

  • In a large bowl, combine the cake mix, applesauce, oil and egg for 30 seconds; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in the zucchini, raisins and pecans.
  • Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: about 16 muffins.

Nutritional Facts 1 serving (1 each) equals 214 calories, 9 g fat (2 g saturated fat), 13 mg cholesterol, 208 mg sodium, 31 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Zucchini Carrot Muffins in Quick Cooking July/August 1999, p16

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Reviews for Zucchini Carrot Muffins (1)

Zucchini Carrot Muffins Recipe

Zucchini Carrot Muffins

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Reviewed on Jul. 27, 2011 by mamagoggle

I didn't have any oranges so i omitted the orange zest, but otherwise followed the recipe. Absolutely delicious! The whole family loves them and I love that they have some healthy veggies in there. Perfect to grab for a quick breakfast.

 
 
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