Incredible Carrot Zucchini Muffins

Total Time
45mins
Prep
30 mins
Cook
15 mins

this is a muffin I make with my son to put in his lunches. it is adapted from a friends zucchini muffin recipe. there is zucchini, carrots, bananas and applesauce, wholesome, sweet, moist, and irresistible. I don't have to hide the veggies, they are part of what makes them worth eating.

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Ingredients

Nutrition

Directions

  1. mix wet ingredients together well, mix dry ingredients in a separate bowl, combine the two by hand.
  2. pour batter into loaf pans or pour batter into mini muffin or regular muffin pans.
  3. bake in 350 degree oven.
  4. to get the most liquid out of the zucchini and carrots, freeze and defrost the shredded vegetables, the liquid will easily be squeezed out and contribute to a thicker batter, without doing this the batter will be a bit runnier and tend not to rise as nicely.
Most Helpful

5 5

Lovely recipe that I will definitely use again! I threw in some fresh dates and some raisins and didn't use a full cup of chocolate chips or walnuts but perhaps just 3/4 each... They turned out Amazing. So fluffy even though I used whole wheat flour - this is a keeper!

5 5

These are wonderful moist muffins, and the house smells so great! The only thing I did different was that I used mini chocolate chips. I sprinkled them on top of the muffins before baking.