Zucchini Carrot Muffins

My 1.5 yo daughter and I made these muffins. They are wonderful! I made only a half batch. I omitted the almonds and did equal parts carrot and zucchini. I decreased the oil by two tablespoons (remember I am making a half batch), and added 1 T almond butter and 1 T applesauce. I also decreased the sugar 1/2 cup instead of 3/4. Just to make give it a bit of extra nutrition power I added 3 T toasted wheat germ. YUM!

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Just made these with my 3 year old "helper" :) and they make the house smell so great! This seems to be a very nice and adaptable recipe, since many people have enjoyed them as posted, and I made a number of personal adjustments, and found them to be very nice and yummy! I can't wait to let the kids try them! For those who may be interested, I used 3/4 C whole wheat flour, 1/4 C spelt flour, 1/2 C almond flour, 1/2 C quinoa flakes 1/2 tsp Xantham Gum. I also added 2 Tbsp each of oat bran and ground flax. As well, I reduced the sugar to 1 C (2/3 brown, 1/3 white), and reduced the oil to 1/4 C with 1/2 C apple sauce. I'm not an orange fan, so I skipped the orange zest, and also forgot the chopped nuts (but I think they'd be really nice). I probably was generous in my measurements of the zucchini, carrots, and apple (as I just used the whole thing - 1 sm zucchinin, 2 med carrots, 1 med apple). All together this gave 2 dozen smallish muffins (only filled muffin papers about 3/4 full), plus 6 mini muffins. They were done in about 16 minutes.

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My 6-year-old son & I love these muffins! We each ate two as soon as they cooled. They are our new favorite. :)

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This was so yummy! I made some for my parents as an impromptu gift in the mail -- they loved them! I used half brown sugar and half white sugar rather than just all white sugar. I also used walnuts in place of almonds. Such a yummy fall treat to make -- it's going in the books as a keeper!!

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Super moist. Changes I made based on what I had: 1/2 cup oil, 1/3 cup applesauce; walnuts instead of almonds; no coconut; 1 cup sugar.

These are excellent, and are probably my favorite muffin now. Next time, I'll experiment with reducing the oil and sugar even more.

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Fantastic muffins. They were sooooo moist. They melted in your mouth. My whole family really enjoyed them. Thanks for posting.

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Amazing. I can't say I followed the recipe exactly...here's what I did: Used roughly 1 cup carrot, 1.5 cup zucchini and 1 cup chopped apple. Omitted orange zest. Reduced sugar down to a little less than 1 cup, reduced oil to 1/2 cup and added 1 individual portion unsweetened apple sauce (about 1/3 c?). Increased vanilla to 2 tsp. It was perfect, the kids loved them, they aren't too sweet but just sweet enough. The addition of the vanilla really adds to the "homemade" flavor. Used a regular size muffin tin and it made exactly 24 smallish muffins.

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Awesome!! Love the texture and flavor. I used wheat flour and Splenda because I am trying to limit my white flour and sugar. I also used coconut oil instead of vegetable oil. So really I just made some little healthy substitutions and did not set out to alter the recipe LOL. Still turned out delicious even with these little modifications!

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Really good. I did what many reviewers did, and subbed what I had for this recipe; all zucchini, no almonds, and one small apple. Very moist and delish.

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I loved these muffins. I used applesauce instead of apples because I didn't have any apples. I really liked the combination of healthy ingredients. I will definitely be making these muffins again and will be keeping this recipe to use up all my delicious zucchini from my garden. 10 stars!! Thank you for posting this recipe.

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Thanks to this awesome recipe I've been conning my kids into eating vegetables for the last 6 months now! Easy to substitute more or less of fruit and veg. so I use what I have around. Also use 1/4 sugar and 1 cup of Splenda because they are quite sweet otherwise! So moist, too. Sprinkle a little sugar/cinnamon on top for a crunch. My kids hate bananas so I'm glad to find a good alternative to them in a muffin!

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Sooo delicious and super-moist. My hubby and two boys (11 months and 3.5 years) loved them too. I subbed raisins as I had no almonds, used organic cane sugar, and non-iodized sea salt, but otherwise stayed true to the recipe. My one complaint: too sweet. It could have been because of the raisins, but even still, I'll cut back by 1/4 cup next time to see if that helps. I'm also going to split the flour half unbleached white and half whole wheat, as well as subbing mashed banana for some of the oil and sugar. I'll post after I give it a try. Thank you for the recipe, it's a no-fight way to give the kiddies some veggies.

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I loved how this has a bit more than the normal, boring zucchini/carrot muffins. The coconut is a must! I didn't use apples, almonds, or orange zest. I used lemon zest instead and then drizzled a lemon glaze (1/2 cup powdered sugar mixed with 3 tsp lemon juice) on top of the muffins. Fantastic combination!! I'd love to try it with apples and almonds next time I have them on hand. I made them in both mini muffin and regular muffin tins. I baked the mini muffin tin with a shorter time, and I really liked the mini size.

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Very nice recipe! Thank you.

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I made a lot of substitutions based on what I had and they still turned out great! I used all zucchini (no carrot or apple) and subbed part of the flour with cornmeal, and part of the sugar with brown sugar. I used pecans instead of almonds and no coconut. Orange and lemon zest, and added some fresh grated ginger on a whim.

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Um... YUM! I made these last night. I left out the coconut and almonds (didn't have any on hand). These are delish! I was inspired to make them since my 1 1/2 yr old doens't like her veggies. She LOVES them. Thanks!

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I used raisins instead of the almonds because school is nut free. This is a very good muffin. Yes batter before vegies and fruit is very stiff and thick. I will be making these often.

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This recipe was delicious! I would highly recommend it. I've been searching for a recipe to use up zucchini from my garden and stumbled across this zucchini carrot muffin recipe. The only thing I changed was combining the carrots and zucchini to come up with 3 cups. It was perfect and so easy to make.

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I can vouch for these muffins! This recipe is almost identical to one I found in Bon Appetit years ago. The only difference is that the recipe I have calls for 3/4 cup golden raisins (I always use currants) and a full cup of oil (I'm sure 3/4 cup is just fine). Anyway they are moist and flavorful and I just love them.

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