Skip to main content

Zucchini Carrot Muffins


School starts tomorrow and I've been working to stock the house with easy on-the-go snacks and after school treats.  These Zucchini Carrot Muffins from Taste of Home are definitely perfect for both of those things!

I made no changes to the recipe except to omit the nuts due to allergies.  Usually I crush up crisped rice cereal and use it in place of nuts, but I didn't have any on hand.  I overfilled my muffin cups and got 12 full size, plus a dozen mini muffin size. I also sprinkled the tops with raw sugar, I just love that sparkle and crunch! I adjusted the baking time to 24 minutes for the full size, and baked the minis for 13 minutes.


These are great the day of, but they also freeze well.  I set them on a baking sheet in the freezer until they are solid, then I wrap each muffin individually in plastic wrap.  I slide them all into one large ziptop bag. So easy to grab as many as I want. They can be microwaved to defrost, or you can do it on the counter.  Thank you so much to Lorette B. for sharing her recipe!

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. Thanks so much to Stacy for hosting and to all the other awesome bloggers who shared recipes today!

Zucchini Carrot Muffins

Zucchini Carrot Muffins
Yield: 18
Author: Jolene's Recipe Journal

Ingredients

  • 2 cups shredded carrot
  • 1 cup shredded zucchini
  • 1 cup chopped peeled apple
  • 3/4 cup flaked coconut
  • 1/2 cup chopped almonds (omitted)
  • 2 teaspoons grated orange peel
  • 2 cups all-purpose flour
  • 1 1/4 cups sugar
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3 eggs, lightly beaten
  • 3/4 cup canola oil
  • 1 teaspoon vanilla extract

Instructions

  1. Gently toss together carrot, zucchini, apple, coconut, almonds and orange peel; set aside.
  2. In a large bowl, combine flour, sugar, cinnamon, baking soda and salt. Combine eggs, oil and vanilla; stir into dry ingredients just until moistened (batter will be thick). Fold in carrot mixture. Fill greased or paper-lined muffin cups two-thirds full.
  3. Bake at 375° for 20-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Yield: 18 standard size muffins.

Notes

Source: http://www.tasteofhome.com/recipes/zucchini-carrot-muffins

Recommended Products

OXO large cookie scoop

Wilton Perfect Results Muffin Pan

Other recipes you may enjoy:

Orange Blueberry Zucchini Muffins

Zucchini Chocolate Cake

Zucchini Banana Bread

muffins, zucchini, healthy, carrot, apple
muffins, dessert, breakfast, snacks
American

Muffin Monday

Labels:

Comments

  1. Sue LauAugust 27, 2018 at 6:20 AM

    These look wonderful with the little flecks of color. I've always loved carrot cake so these are perfect.

    ReplyDelete
    Replies
    1. JoleneAugust 27, 2018 at 6:39 AM

      Normally I peel the zucchini to hide it from my husband, but this time I left it. :)

      Delete
  2. A Day in the Life on the FarmAugust 27, 2018 at 7:51 AM

    They look delicious and I love that the kids are getting some veggies in their treat or breakfast. Thanks for sharing Jolene.

    ReplyDelete
    Replies
    1. JoleneAugust 27, 2018 at 12:22 PM

      It's funny, my son is all onboard with the zucchini and other veggies, I have to peel it to hide it from my husband. LOL

      Delete
  3. Stacy RushtonAugust 27, 2018 at 7:58 AM

    I agree with Sue. Love the contrasting orange and green. Very festive!

    ReplyDelete
  4. KarenAugust 27, 2018 at 9:36 PM

    These sound delicious Jolene! Love the apple in there too! Thanks for the freezing tips!

    ReplyDelete
    Replies
    1. JoleneSeptember 2, 2018 at 6:18 AM

      I vowed to make better use of my standalone freezer in 2018. I've done much better than in years past. So nice to be able to just pull something yummy out on those busy weeks!

      Delete
  5. Family Around the TableSeptember 1, 2018 at 9:12 PM

    So much flavor! The freezing tips are great.

    ReplyDelete
    Replies
    1. JoleneSeptember 2, 2018 at 6:17 AM

      I've got plenty of time to bake right now, and it's awesome to have things stashed away for when I don't! :)

      Delete
  6. Colleen - Faith, Hope, Love, & LuckSeptember 2, 2018 at 9:00 AM

    Yum! Now I totally want a muffin!!!

    ReplyDelete
    Replies
    1. JoleneSeptember 2, 2018 at 1:15 PM

      C'mon over, I've got some stashed in the freezer :)

      Delete
  7. UnknownSeptember 2, 2018 at 9:34 AM

    I never tried carrot and zucchini together. Sounds delicious!

    ReplyDelete
    Replies
    1. JoleneSeptember 2, 2018 at 1:16 PM

      It made them so colorful :) My niece was thrilled, her favorite color is orange!

      Delete
  8. AnneSeptember 6, 2018 at 9:36 PM

    I love zucchini muffins and the carrots are a bonus! Going to make these soon!

    ReplyDelete

Post a Comment

Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper.   Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed. They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microw...
9 comments
Read more

Stuffed Waffles

I wasn't sure I was going to blog these stuffed waffles since it was the first time I tried using the new iron but since I'd already taken the pics as I went I figured, why not? They aren't perfect but they are delicious! I'd seen videos floating around TikTok and Instagram of people making stuffed waffles so I hopped over to Amazon and ordered the Elite Gourmet version.  The instructions were fairly straightforward but there was no recipe so I made up a batch of Classic Waffle batter. Then I scoured the fridge for things to stuff them with.    First up, some leftover taco meat from the previous night and Fiesta blend cheese,  pepperoni and mozzarella cheese and lastly some strawberries and cream cheese.   For the taco stuffed I added the taco meat and cheese in the middle and then set out some salsa and sour cream to top them with.  Learning curve lesson 1- make sure your ingredients are all room temp before you start, they will bake much quicker....
3 comments
Read more

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut ...
2 comments
Read more