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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 Teddy's Mommy

    1/1 Photo of Zucchini & Carrot Muffins

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Teddy's Mommy's Note:

    This is a mixture of about 3 different recipes, along with some edits of my own. I couldn't find one that sounded "just right". We really like them.

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    Ingredients:

    Serves: 12

    Yield:

    Muffins

    Units: US | Metric

    Directions:

    1. 1
      Heat oven to 375°.
    2. 2
      Line muffin tin with 12 paper liners.
    3. 3
      In a mixing bowl, beat the oil with eggs, sugars, and vanilla extract.
    4. 4
      Combine the flour, soda, baking powder, salt and cinnamon;.
    5. 5
      add to the wet ingredients; stirring until blended.
    6. 6
      Fold in the shredded zucchini and carrots.
    7. 7
      If the mixture looks a bit dry add the Orange Juice. Mine looked dry so I did.
    8. 8
      Fill muffin cups about 3/4 full.
    9. 9
      Bake for 20 minutes.

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

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    Nutritional Facts for Zucchini & Carrot Muffins

    Serving Size: 1 (97 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 341.6
     
    Calories from Fat 177
    51%
    Total Fat 19.6 g
    30%
    Saturated Fat 2.4 g
    12%
    Cholesterol 35.2 mg
    11%
    Sodium 187.3 mg
    7%
    Total Carbohydrate 38.8 g
    12%
    Dietary Fiber 2.8 g
    11%
    Sugars 20.4 g
    81%
    Protein 5.4 g
    10%

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