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    You are in: Home / Recipes / Carrot Zucchini Muffins Recipe
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    Carrot Zucchini Muffins

    Carrot Zucchini Muffins. Photo by ~*heidi3332*~

    1/1 Photo of Carrot Zucchini Muffins

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    Marianne in the Village's Note:

    I used parts of several recipes to come up with this moist and flavorful muffin.

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    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Grease muffin pans.
    3. 3
      In a large bowl combine flours, oatmeal, brown sugar, salt, baking powder, cinnamon, ginger and cloves.
    4. 4
      Stir in raisins and nuts.
    5. 5
      Set aside.
    6. 6
      In another bowl beat eggs until frothy, stir in vanilla, carrots, zucchini, orange peel, applesauce, pinapple and coconut.
    7. 7
      Pour egg mixture into dry mixture and stir until just combined.
    8. 8
      Do not overmix.
    9. 9
      Put into greased muffin pans.
    10. 10
      Bake at 350 degrees for 25 minutes.

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    Ratings & Reviews:

    • on July 25, 2010

      Delicious muffins! I made them exactly as written and they were great. Thanks for posting, Marianne!

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    • on June 06, 2007


      Yummy! I was eager to try this recipe because it sounded so healthy and delicious. I made a few changes... I didn't have ground ginger so I used some grated fresh (but only a tiny bit because I'm not crazy about it.) I skipped the cloves altogether because I hate them. I used about 1 1/2 tsp. of vanilla and 1/2 tsp. almond extract. I also skipped the orange zest and raisins because I don't really care for them and I used walnuts instead of pecans. I love that there are so many healthy things in these, you'd never know it by how great they are! I used the paper muffin cups for about half of my muffins (that's all I had) and found that they stuck to the paper pretty badly (still taste great, though!) The ones in the greased pan came out perfectly. I will definately make these again! Thanks for a great recipe.

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    • on October 16, 2006


      These muffins were GREAT!! I changed a few things...I used 4 egg white instead of 2 made it light and moist and I also used walnuts instead of pecans. All my muffins disapeared within a day!!!

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    Nutritional Facts for Carrot Zucchini Muffins

    Serving Size: 1 (68 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 235.6
    Calories from Fat 47
    Total Fat 5.2 g
    Saturated Fat 2.5 g
    Cholesterol 35.2 mg
    Sodium 285.7 mg
    Total Carbohydrate 44.9 g
    Dietary Fiber 3.0 g
    Sugars 23.6 g
    Protein 4.2 g

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