Zucchini Carrot Muffins Recipe

4.5 22 33
Zucchini Carrot Muffins Recipe
Zucchini Carrot Muffins Recipe photo by Taste of Home
Publisher Photo

Zucchini Carrot Muffins Recipe

Read Reviews
4.5 22 33
Publisher Photo
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
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling

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 vegetable oil
  • 1 teaspoon vanilla extract

Directions

Gently toss together carrot, zucchini, apple, coconut, almonds and orange peel; set aside. 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). Fold in carrot mixture. Fill greased or paper-lined muffin cups two-thirds full. 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.
Originally published as Zucchini Carrot Muffins in Country Woman May/June 1995, p29

Nutritional Facts

1 each: 249 calories, 13g fat (3g saturated fat), 35mg cholesterol, 231mg sodium, 30g carbohydrate (17g sugars, 2g fiber), 4g protein.

  • 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 vegetable oil
  • 1 teaspoon vanilla extract
  1. Gently toss together carrot, zucchini, apple, coconut, almonds and orange peel; set aside. 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). Fold in carrot mixture. Fill greased or paper-lined muffin cups two-thirds full. 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.
Originally published as Zucchini Carrot Muffins in Country Woman May/June 1995, p29

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forZucchini Carrot Muffins

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Juliann User ID: 9238700 272310
Reviewed Aug. 27, 2017

"I love these muffins! I grate the apple instead of chopping them. I also tried this time to cut back the sugar to 1 cup and they are still plenty sweet. I also used 5% fat plain greek yogurt instead of oil. Can't tell they are any healthier based on taste! Just as delicious, and a lot less calories. MFP says only 150cals per muffin instead of 250. Oh I also added a couple shakes of ground cardamom. Cannot say how much I love these muffins."

MY REVIEW
Claire User ID: 9157670 265391
Reviewed May. 1, 2017

"I just now made these and they were fabulous! Thank you!"

MY REVIEW
Jmajk User ID: 7738610 264429
Reviewed Apr. 7, 2017

"My three year old grandson loves these muffins...and so does grandpa! It's a delicious recipe to "sneak" in some veggies!"

MY REVIEW
1Heart4Jesus User ID: 2171354 264311
Reviewed Apr. 4, 2017

"Great recipe! A Keeper! The only changes I might make are to grate the apple and use toasted walnuts instead of the almonds. Will make this again and again!"

MY REVIEW
hkpepin User ID: 3030797 253822
Reviewed Sep. 7, 2016

"I left out the coconut for my husband but otherwise followed the recipe and found the taste to be a little off. I can't put my finger on it - almost as if they're dry, but they're still very moist. We like them with a little butter and jelly on top but I can't say that I love them. I would try them again, maybe adding more orange zest or some juice and perhaps less cinnamon."

MY REVIEW
Saw1987 User ID: 8819837 253348
Reviewed Aug. 29, 2016

"5 stars bc this recipe is amenable I have made it as is and it was great and following the basic recipe substituted to be egg free and whole grain, added rasins etc and every time it's borderline sinfully good!"

MY REVIEW
Cupcake_k9 User ID: 7172020 250523
Reviewed Jul. 16, 2016

"Loved these quick and easy muffins. I used coconut oil in place of canola oil. Great for on the go."

MY REVIEW
lillybaker User ID: 8649598 238772
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
Kitkinickie User ID: 8577771 235184
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
Sprowl User ID: 29186 222257
Reviewed Mar. 7, 2015

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

Loading Image