Carrot & Zucchini Muffins

September 1, 2011 by Ali

Why hello, new favorite muffins!

Seriously — I did not expect this recipe to be this good. But these muffins rock!!

For the fourth recipe in “Zucchini Week”, I decided to try a random one I found online for breakfast this week. The ingredients sounded delicious, and definitely a little healthier than many muffins. And since I happened to be craving some ginger, I added in an extra pinch to round out the seasonings. Ha – the one kitchen lesson I learned, though, is that “shredded” carrots are definitely different than freshly “grated” carrots. The only thing I had in the fridge was a bag of shredded carrots, and those little guys are as crisp and strong as little twigs! As you can see in the photo below, they were poking out of the muffin batter all over the place!!

However, once they baked up, the silly orange spikes gracefully cooked into the muffins. And lo and behold, they turned out delicious!!! Definitely exceeded my expectations. And since I made a double batch (which I definitely recommend — you can always freeze the extras), they were especially enjoyable knowing that there were four cups of carrots and zucchini in there. I will most definitely be making these again soon!

Carrot & Zucchini Muffins

Ingredients

  • 1/2 cup sugar
  • 2 Tbsp. canola or vegetable oil
  • 1/2 tsp. salt
  • 1 large egg
  • 1 cup grated zucchini
  • 1 cup grated carrots
  • 1/4 cup chopped pecans or walnuts, toasted (optional)
  • 1 cup white whole what flour (or all-purpose flour)
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground ginger
  • 1/4 tsp. ground nutmeg

Method

Preheat oven to 375. Prepare a pan with 6 standard muffin cups (or 20 mini-muffin cups) with paper liners or cooking spray.

In a large bowl, whisk together the sugar, oil, salt, and egg. Add zucchini, carrots, cinnamon chips (if using) and pecans.

Whisk together the remaining ingredients in a separate bowl, then add to the batter. Stir until just combined. Divide the batter evenly among the prepared muffin cups. Let the muffins rest for 10 minutes before placing them into the oven.

Bake the muffins until the edges are lightly browned and they feel firm if gently pressed, about 18 to 25 minutes. A cake tester inserted into the center of a muffin should come out clean. Cool muffins in the pan for 10 minutes; transfer to a rack, and cool completely.

Makes 6 standard muffins, or 20 mini muffins.

Ali’s Tip:

If you only have zucchini or carrots on hand, you could just include 2 cups of the one vegetable (instead of 1 cup of each).

Source: Adapted from Multiply Delicious.


About Ali

Ali Ebright is a freelance recipe developer and food writer/photographer, and blogs at Gimme Some Oven and Gimme Some Life. She also loves all things music, traveling near and far, actually making things from Pinterest, cozying up with a good book and her sweet pup, Henry, and spending time with a wonderful group of friends. Come say hello and follow Ali on Facebook, Twitter, Pinterest, Google+ & Instagram.

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21 thoughts on “Carrot & Zucchini Muffins

  1. I have baked these three times and they are excellent just as the recipe is written! The second time I made them, I used all zucchini and omitted carrot. I do not recommend doing that as they were not tasty that way. My two cents is that the zucchini adds moistness and the carrot adds flavor. Using both is the perfect combo. Thanks for a keeper recipe!

    - Amy

  2. These were very good! Thanks for the recipe. I took a little of the liquid out of my zucchini. They were moist and my 15 month year old actually ate them.

    - Lauren J.

  3. This recipe is awesome! I saw the comments about using baking soda instead of paking powder after I made the muffins, and I’m glad I stuck with the baking powder because they came out perfectly moist. I don’t like hard dry muffins. I doubled the recipe and used 1/4 cup of honey and 3/4 cup of sugar, unbleached whole wheat flour, and a couple handfuls of raisins. I also finely shredded the carrots and shredded the zuchini regularly. I just gave my picky 3 year old son one, and he loved it! I have to sneak veggies into my son’s food because he hates plain veggies, and loves sweets, so this is a great recipe for us!

    - Bianca

  4. Think you have a typo in your ingredients and that you probably meant baking soda instead of baking powder. I thought it was odd as I was putting baking powder in as all my other bread / muffin recipes use baking soda and they are not interchangeable. You can use baking soda in place of baking powder but you cannot use baking powder in place of baking soda. Well my muffins fell and wouldn’t rise and therefore were so moist that even with 45 minutes in the oven they hadn’t cooked. I had enough batter left for about 3 muffins so I stirred some baking soda into that before baking and they came out perfectly. They are DELICIOUS so I really wish I had known to make the change before baking a dozen of them :(

    - Heather

  5. i totally pinned this. these are perfect for my toddler…turned out as delicious as you said. can’t even tell they’re whole wheat. i see someone made them with raisins. i shall try that next!

    - Gretchen

  6. Update: They rose, but we’re a bit… Soggy from the zuchini/carrots. Taste was spot on, but I’ll need to tweak the recipe if my veggies are as juicy next time.

    Great muffins, and 2/3 children liked them (the third easy old the secret of the veggies in the muffins and made his decision accordingly… Doh!)

    - Mother of 3

  7. I’m making these as we speak! But I doubled your recipe and have 17 regular size muffins!! (yea, it would’ve been 18 but I didn’t divide evenly between cups, lol).

    I shredded my own zucchini and carrots with the cuisinart, but noticed it was a bit watery as I added the flour… :S

    They are baking right now, so I’m hoping it turns out! If not, I’ll add a bit more flour to the mix in the future…

    Regardless, they smell delicious and I’m so excited to try them!! (10 more minutes to finish baking!!). Thank you for sharing your recipe!

    - Mother of 3

  8. Hi,

    I want to make this with one variation. Add some onion and chilli flakes to it and omit the sugar and cinnamon? Would it work ?

    Thanks,
    Anusha

    - Anusha

  9. these turned out great! I put the carrots and the zucchini in the food processor so my kids would eat the muffins and they loved them!!

    - Lindsay

  10. Just a thought-if one had to serve this with something to ‘spread’ on them, what would work? I hope to make them soon, they look great!

    - Angela

  11. Hey! Thanks for sharing this recipe! I tried them n they came out perfect! :) May I ask where you got those cupcake liners? and what are they called? (incase i wanna look for something similar) its beautiful!!

    - Soni

  12. Next time you make them, add some raisins! My girls and I looooove these with raisins.

    - Heather

  13. Yum! They look delicious! I just love squeezing in vegetables into muffins and other pastries. :-)

    - Caroline @ chocolate and carrots

  14. Favorite muffins, huh? Well, then. Your favorite muffins are going to have to make an appearance in my kitchen! I love all the veggies and colors!

    - Rachel

  15. love!! i made a version of your zucchini waffles the past couple of days and might have to make these too!! i am writing up a post right now on you and your wonderful waffles, should be up soon!

    - Courtney

  16. Are those little ketchup cups? What a cute idea if you don’t have a mini muffin pan!

    - Ali B

  17. The carrot and zucchini bits look so pretty peeking out of those muffins. Love.

    - leaf (the indolent cook)