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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 Boomette

    1/2 Photos of Zucchini-Carrot Muffins

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Marz's Note:

    Got this recipe from From Family Circle, March 2008. Haven't had a chance to make these yet, though they look good.

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    Serves: 8



    Units: US | Metric


    1. 1
      Preheat oven to 350°F Spray the muffin tins.
    2. 2
      Whisk the first six ingredients in a large bowl.
    3. 3
      Mix eggs, oil and sugar in a medium bowl. Whisk for 30 seconds to dissolve sugar. Stir the shredded zucchini and carrot.
    4. 4
      Stir egg mixture into the dry ingredients. Stir in sunflower seeds. Divide batter into the muffin tins about 1/4 cup each.
    5. 5
      Bake for 23 to 25 minutes or until crowned and lightly browned.

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    Ratings & Reviews:

    • on September 14, 2008


      Yummy muffins! After 23 minutes they were ready. I used only 1/2 cup of sugar. I omitted the sunflower seeds. These muffins have a nice taste and are healthy with the zucchini and carrot. I added a little bit of milk cause the batter was a little bit too thick. Thanks Marz. Made for Photo tag.

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    • on July 18, 2010


      These turned out really delicious, but I did have to make some changes. Firstly, there isn't nearly enough liquid in this recipe to make a batter, so you will have to add some to make this work. A previous reviewer used milk, which I think would work well. I used a scant cup of prune juice and I also omitted the sugar and used 1/4 cup of agave nectar; I think maple syrup would be tasty as well. Finally, I substituted the egg with r#104832. Thanks for posting!

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    Nutritional Facts for Zucchini-Carrot Muffins

    Serving Size: 1 (105 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 382.2
    Calories from Fat 177
    Total Fat 19.6 g
    Saturated Fat 2.6 g
    Cholesterol 52.8 mg
    Sodium 321.8 mg
    Total Carbohydrate 45.7 g
    Dietary Fiber 2.2 g
    Sugars 19.6 g
    Protein 7.0 g

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