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!
You will love this delicious Carrot & Zucchini Muffins recipe. They are perfect as a snack, an easy carry-along breakfast, or even as dessert. Try them today!
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
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.
The carrot and zucchini bits look so pretty peeking out of those muffins. Love.
Are those little ketchup cups? What a cute idea if you don’t have a mini muffin pan!
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!
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!
Yum! They look delicious! I just love squeezing in vegetables into muffins and other pastries. :-)
Next time you make them, add some raisins! My girls and I looooove these with raisins.
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!!
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!
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!!
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 ?
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!
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!)
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!
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 :(
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!
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.
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!
Oh my gosh, these are sooo good!! I doubled the recipe and I also used extra zucchini in the recipe. I got 18 regular-sized muffins out of it. Really great use of the carrots and zucchini from our garden! Thanks for a great recipe.
Thanks Sharice, we’re happy you like them, and how wonderful that you’re able to use veggies from your own garden! :)
I did not like this recipe. They tasted damp, eggy and did not rise well. I would suggested amending portions – especially if using pre grated frozen vegetables (perhaps that is why mine turned out so poorly).
Thanks for your honesty, Joanne. We’re sorry to hear these didn’t work out for you (we definitely haven’t tried these with pre-grated frozen vegetables, so that could have something to do with it though).
Made these and love them!
We were out of ground ginger so I used fresh swueeze ginger I had in the fridge in a bottle. We also had some blueberries about to go bad so I threw them in too. The result is delicious and moist and my toddler goes ape shit over these things. Even my super picky friend who doesn’t touch a veggie in any form really liked them.
I found that the recipe yeilded more than 6 muffins though. I got 12 good sized muffins from this
Great recipe. They came out perfect and delicious. I doubled the recipe, and it made 18 medium sized muffins. I used brown sugar instead of white sugar. I used my food processer to grate the carrots and zucchini, and let them settle, and drained the excess moisture out of them. Putting some paper towel to absorb the moisture in a separate bowl helps to capture the moisture. I greased the muffin tins with canola oil and a basting brush. I baked them on a ‘convection bake’ in a Wolf oven, at 375 and they were cooked perfectly in 13 minutes. Do not overbake them.
I love baking with carrots or zucchini, and yet somehow I never thought to combine them. These muffins are absolutely delicious with the perfect amount of sweetness and warm spices. These will be going into my regular rotation for sure!
Have not made these yet but would like to. I am curious, has anyone tried substituting applesauce for sugar?