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Carrot Zucchini Muffins Recipe

Carrot Zucchini Muffins Recipe

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.
TOTAL TIME: Prep: 10 min. Bake: 25 min. YIELD:16 servings


  • 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


  • 1. 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.
  • 2. 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 each: 214 calories, 9g fat (2g saturated fat), 13mg cholesterol, 208mg sodium, 31g carbohydrate (18g sugars, 1g fiber), 3g protein.

Reviews for Carrot Zucchini Muffins

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HOGWriter User ID: 3126553 73055
Reviewed Jun. 12, 2012

"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."

mamagoggle User ID: 6120792 24971
Reviewed Jul. 27, 2011

"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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