Zucchini Carrot Muffins – The Lemon Bowl®

Zucchini combined with shredded carrots and spices make these Zucchini Carrot Muffins both moist and full of flavor.

Grab a zucchini carrot muffin.

Baking isn’t my forte, but when I try, I often make muffins. While they can be just as tempting and loaded with processed sugar as cakes, I want to make mine healthier. Muffins can be a great way to make a quick, filling snack or breakfast ready and easy to grab. Or a great way to hide veggies and still include them in your diet! Both delicious and nutritious, my Zucchini Carrot Muffins are something the whole family will enjoy.

What makes them healthy?

  • whole wheat flour: Adds fiber to your meal along with a host of other vitamins and nutrients.
  • Flaxseed Meal: A great source of fiber, protein, antioxidants and all essential omega-3 fatty acids.
  • Vegetables: Dress up zucchini and carrots as baked goods to increase your veggie intake!
  • applesauce: Helps hold the muffin together but also acts as a natural sweetener.

How to make zucchini carrot muffins

Grate a zucchini

Start your muffins by taking your zucchini and grating them into a medium bowl.

Grate a carrot

Then take your carrot and grate it into the bowl as well.

Beat egg in bowl

Continue your wet ingredients by cracking the eggs into the bowl.

Pour the yogurt into the bowl

Followed by the Greek yogurt.

Pour the applesauce into the bowl

And the applesauce.

Put oil in the bowl

Finish off the wet ingredients with the canola oil and vanilla before mixing everything together.

Put flour in the bowl

In a separate, larger bowl, add the whole wheat flour.

Pour oats into bowl

Followed by oats.

Put the nuts in the bowl

If you decide to add the walnuts, add them and toss them in the flour and oats to coat them before continuing.

Put the flaxseed flour in the bowl

Then pour in the flaxseed flour and brown sugar.

Put cinnamon in the bowl

And sprinkle in cinnamon, nutmeg, ginger and cloves.

Put baking powder in the bowl

Finish with baking powder, baking soda and salt.

Mix dry ingredients together

Toss the dry ingredients together until well mixed.

Adding wet ingredients to dry ingredients

Then stir in the wet ingredients until fully combined.

Fill the muffin tin

Then, using an ice cream scoop or measuring cup, fill your lined muffin tin with the batter.

Zucchini Carrot Muffins.

Bake at 400 degrees for about 16 minutes, then remove from the oven and let cool. Then enjoy your zucchini carrot muffins!

Frequently asked Questions:

Can I use cucumber instead of zucchini in bread?

I haven’t tried, but I wouldn’t. Although they look similar, cucumbers have a much higher water content and tougher skin.

Is that a morning glory muffin?

There is some overlap in the ingredients, but they are not the same.

How long do these muffins keep?

These muffins will keep in the fridge for up to a week, but they’ll last even longer in the fridge or freezer. In fact, they freeze great and keep for months! You can just quickly defrost in the microwave.

Zucchini Carrot Muffins.

More baked goods

Eat it, like it, share it!

Have you tried this recipe and like it? Next time you make it, take a picture and share it with your social networks! Tag @thelemonbowl and #thelemonbowl so we can admire and share your muffins.

Liz eats a zucchini carrot muffin.

Eat them plain or brush them with butter or honey, but either way you’ll enjoy these Zucchini Carrot Muffins.

No fork required.

Zucchini Carrot Muffins

Zucchini Carrot Muffins

Zucchini combined with shredded carrots and spices make these Zucchini Carrot Muffins both moist and full of flavor. Your family will love them!

PREPARATION: 10 minutes

COOK: 18 minutes

IN TOTAL: 28 minutes

Save to Favorite RecipesSaved!

Servings: 15 muffins

  • Preheat oven to 400 degrees and line 15 muffin tins with paper cases or spray with nonstick spray.

  • In a large bowl, mix all the dry ingredients except the walnuts with a whisk.

  • Once the dry ingredients are well mixed, add the walnuts, using your hands to ensure they are all evenly coated with the floury ingredients. (This will help them swim in the muffins!)

  • In a medium bowl, whisk together all wet ingredients.

  • Pour wet ingredients into dry ingredients and mix well.

  • Carefully fill each muffin cup with a 1/4 cup or ice cream scoop.

  • Bake for 15-18 minutes or until toothpick comes out clean.

Good source of vitamin A.

Calories: 129kcalCarbohydrates: 13.2GProtein: 4.7GFat: 6.7GSaturated Fatty Acids: 0.6GCholesterol: 24mgSodium: 210mgFiber: 2.8G

Source link