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Carrot Zucchini Muffins

 Carrot Zucchini Muffins
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.
16 ServingsPrep: 10 min. Bake: 25 min.


  • 1 package carrot cake mix (regular size)
  • 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


  • 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.