How To Make Zucchini Carrot Muffins that No One Turns Down
I like to modify recipes to my liking, and some end up being favorites. (There are also the utter failures, but I promise to try not to share those with you.) When I was cooking for my young children, I struggled to get them to eat vegetables, as many parents do. I quickly discovered they would eat almost anything I in cake or muffin form. They were not a big fan of spinach muffins, but they love these Zucchini Carrot Muffins. Adults do as well.I have truly never had anyone who tried them not like them.
They freeze well, if you can ever find any left to freeze. Great for packed lunches, too, as they are not quite as crumbly as your average muffin.
This is actually a recipe for Zucchini Bread that I found and modified, one that called for 2 cups of sugar and a stick of butter. By adding the carrot, applesauce and banana to keep the muffins sweet and moist, I was able to remove the majority of the oil from the recipe, and 3/4 of the sugar. Plus, they have more vitamins and fiber with the additions. Applesauce is a pretty cool thing to add to a recipe, for those who do not know. You can often replace oil in a baking recipe with applesauce, and it allow the food to still stay moist.
Zucchini Carrot Muffin Recipe:
3 cups raw grated zucchini (4-6 zucchini, depending on size)
2 cups raw grated carrots (3-4 carrots, depending on size)
1 ripe banana, mashed
1 cup unsweetened applesauce
3 beaten eggs
1/2 cup sugar
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons canola or vegetable oil
1 tablespoon vanilla
1 tablespoon lemon juice
Nonstick cooking spray
Supplies You Will Need:
Cupcake Liners (optional)
Grate the two vegetables. You will need to peel the carrots first, but do not peel the zucchini. The green part of the zucchini (the skin) has more nutrients than the rest. I recommend buying extra zucchini so you can grate only the parts with skin, but that choice is up to you.
Muffin Recipe- Zucchini Muffins: You will need 3 large zucchini (more if they are smaller ones) and 4-5 carrots
Mash the banana and beat the eggs with a fork.
Combine grated zucchini and carrot, banana, eggs, sugar, flour, salt, baking powder, baking soda, vanilla and lemon juice in a bowl. (The order in which you add these does not matter.) Stir with a fork, or if you prefer, you can use a mixer on low speed for two minutes.
Spray muffin pan with nonstick spray or use cupcake liners. Fill muffin cups 2/3 full with batter. Bake at 350 degrees for 15-18 minutes, until muffin tops are golden.
Allow to cool, then serve. Kids and adults love these muffins. They are great for snacks and packing in lunches, and they freeze well, too. I rarely have enough left to freeze. It is worth making two batches, just to freeze some.
Want to try another one of my favorite baking recipes?
This is my mother’s beloved recipe for homemade rolls:
What do you think?
I am hoping that the pictures I took and the instructions clearly show you how to make these great rolls. Please talk to us in the comments if you have any questions or feedback. I would love to hear how yours turn out. Good luck!
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