- 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.
Reviews forCarrot Zucchini Muffins
"Really good muffins. The only change I made was to use 3/4 cup oil since I discovered I had no applesauce."
"Great recipe! Note variations in current smaller cake mix size and adjust zucchini amount accordingly. Very versatile recipe, easy change cake mix flavors- spice cake works beautifully as well. Moist, tastes-like-homemade muffins bake perfect every time! As a volunteer feild editor with Taste of Home magazine, I love recipes that can be adapted easily to my family!"
"Beware of cake mix size - Betty Crocker is only 15.25 oz so that's 15% less than what you need. I skimped on the rest of the ingredients so as not to end up with an overly moist batter. Definately add grated peel from an orange too - it makes the recipe! We loved them."