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Zucchini Carrot Muffins Recipe

Zucchini Carrot Muffins Recipe

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
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling YIELD:18 servings

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

  • 1. Gently toss together carrot, zucchini, apple, coconut, almonds and orange peel; set aside.
  • 2. 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).
  • 3. Fold in carrot mixture. Fill greased or paper-lined muffin cups two-thirds full.
  • 4. 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.

Reviews for Zucchini Carrot Muffins

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MY REVIEW
Reviewed Dec. 5, 2015

"AMAZING! You won't believe the taste and flavour and you'll never make another muffin! I have to admit I am into a high end of healthy diet and baking. And I often find I cut things down like sugar and oils and I never have a failed recipe. So it tells me they don't need as much. I also use basically all gluten free.

So my alterations are as follows:
- Sugar is only 1 cup used organic cane.
- Oil is only 1/2 cup
- I used no coconut flakes at all as I'm anti coconut (blood type diet) and I replaced it with nothing.
- I used 100% whole grain Einkorn flour to stay clear from hyberdized wheat.
- I'm sure my apple was more and carrot was a wee bit less. Didn't matter.
- vanilla was 1 tablespoon. Tsp is always too little. Lol lol
And of course using a non hyberdized wheat flour whole grain I had to fill the cups to the top rather than 2/3 full and I got a nice dome.
I'm telling you the Orange zest is a MUST. Don't even bother making them without it. (It's about two navel oranges needed)
ENJOY!!"

MY REVIEW
Reviewed Oct. 18, 2015

"I made these without coconut and almond. Substituted orange juice soaked raisins for the apples. Totally awesome, moist, not overly sweet. I'm keeping this recipe!"

MY REVIEW
Reviewed Mar. 7, 2015

"Perfect recipe. Sooooo tasty! I made 12 large muffins."

MY REVIEW
Reviewed Sep. 29, 2014

"This recipe sounds delicious! I'm striving to eat clean and will make some adjustments to achieve this. I will replace the AP flour with half whole wheat & half oats, ground to a flour. I will use honey as the sweetener.(using about 1/2 C.). Use 2 eggs. Then I will use coconut oil,reducing to 1/2 C.. Can't wait to try it!"

MY REVIEW
Reviewed Aug. 9, 2014

"I added 2 Tbsp. ground flaxseed. I only had 1 cup of shredded carrots, about 1/3 cup toasted coconut, omitted the nuts and used a little orange extract since I didn't have an orange to zest. They were still delicious. I will definitely make them again."

MY REVIEW
Reviewed Aug. 5, 2013

"Sooo moist! I didn't shred the carrots and zucchini I grated them. I also added the juice from the orange and walnuts instead of almonds. Absolutely yummy."

MY REVIEW
Reviewed Apr. 19, 2013

"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!"

MY REVIEW
Reviewed Oct. 22, 2012

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

MY REVIEW
Reviewed Sep. 2, 2012

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

MY REVIEW
Reviewed Nov. 9, 2011

"Delicious!"

MY REVIEW
Reviewed Oct. 19, 2011

"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."

MY REVIEW
Reviewed Aug. 22, 2011

"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!"

MY REVIEW
Reviewed Feb. 15, 2010

"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!"

MY REVIEW
Reviewed Feb. 6, 2010

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

MY REVIEW
Reviewed Aug. 10, 2009

"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!!!"

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