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

    Zucchini Carrot Muffins. Photo by pattikay in L.A.

    1/1 Photo of Zucchini Carrot Muffins

    Total Time:

    Prep Time:

    Cook Time:

    37 mins

    15 mins

    22 mins

    Courtly's Note:

    This recipe was entered into a muffin contest. It's from taste of home. It was entered by Loretta Blaine. I think this sounds delicious! It was in the top 12.

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    Units: US | Metric


    1. 1
      Gently toss together carrot, zucchini, apple, coconut, almonds and orange peel; set aside.
    2. 2
      In a large bowl, combine flour, sugar, cinnamon, baking sida and salt.
    3. 3
      Combine eggs, oil and vanilla; stir into dry ingredients just until moistened (batter will be thick). Fold in carrot mixture.
    4. 4
      Fill greased or paper-lined muffins cups two-thirds full. Bake at 375 for 20-22 minutes or until a toothpick comes out clean.
    5. 5
      Cool in pan 10 minutes before removing to wire rack.

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

    • on August 30, 2010


      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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    • on March 24, 2014


      I used half the carrots (I was a little short) & doubled the zucchini in its place; added 1 mashed banana I needed to use up & reduced the sugar by 1/4 cup. I also shredded the apple, since I was already shredding everything :) I didn't have the nuts or the orange zest this time. This yielded 12 full muffins & 1 loaf pan. They were excellent, moist & a beautiful warm brown. This is a great way to sneak in some veggies! I'll be making these again, thanks for sharing.

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    • on October 03, 2013


      I love this recipe! I also changed it a little as I wanted less fat and sugar. I also didn't use carrots because I had a glut of zucchinis from the garden, so just exchanged the carrots for those. <br/>Zucchini Carrot Muffins <br/>3 cup shredded zucchini <br/>1 cup chopped peeled apple <br/>3/4 cup flaked coconut <br/>2 teaspoons orange zest <br/>2 cups all-purpose flour <br/>1/4 cups sugar <br/>1 tablespoon ground cinnamon <br/>2 teaspoons baking soda <br/>1/2 teaspoon salt <br/>3 eggs, lightly beaten <br/>1/4 cup vegetable oil <br/>1/2 cup apple sauce <br/>1 teaspoon vanilla extract <br/>That is the recipe I used. By adding the 1/2 cup of apple sauce that made it sweet enough with out having to add extra sugar, and it eliminated 2/3s of the oil content. This made the fat content 5g and the sugars 5g as well. <br/>Thanks for a great recipe :)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (25)


    Nutritional Facts for Zucchini Carrot Muffins

    Serving Size: 1 (82 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 248.0
    Calories from Fat 117
    Total Fat 13.0 g
    Saturated Fat 2.5 g
    Cholesterol 31.0 mg
    Sodium 250.2 mg
    Total Carbohydrate 30.1 g
    Dietary Fiber 2.0 g
    Sugars 17.0 g
    Protein 3.6 g

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