Zucchini and Carrot Muffins

I used to love to bake, but then my oven started acting weird and unpredictable, and nothing would ever bake right.  I pretty much stopped.  Now that I have an oven that works, though, I’m getting back to baking.  And with my zucchini from Bountiful Baskets (and then zucchini from a neighbor) I wanted to find something yummy and somewhat healthy that wouldn’t involve heating up the kitchen too much.

This Zucchini-Carrot Muffin uses more sugar than I would like, but it tastes so very good and everyone in my family absolutely loves it.  I used unsweetened applesauce that I had made from the last of my Gala apple box, but canned applesauce works too. This recipe was the first time I had used the vanilla extract I made last spring using vanilla beans from my Tropical pack.  Yum!

My family likes the colorful look of the orange and green, so I used a fairly coarse shred.  Shredding them finely will make them disappear into the muffin.  I also tend to try to fill the muffin cups based on how many people I’m serving.  My family thinks three smaller muffins is more food than two slightly bigger ones, so I usually go for filling the cups about 2/3 full, and getting either 18 or 21 muffins, depending on whether or not my husband will be around.

I ended up freezing shredded zucchini-carrot mixtures in individual bags so that we can easily make up more of these.  I like them for a quick, on-the-go breakfast, or something to toss into a packed lunch.

 

Zucchini and Carrot Muffins

Zucchini and Carrot Muffins

Ingredients

  • 2 large eggs
  • 2/3 cup sugar
  • 1/2 cup brown sugar, packed
  • 1 tsp vanilla
  • 2/3 cup unsweetened applesauce
  • 2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp Penzey's Baking Spice (or just use cinnamon)
  • 1 1/2 cups shredded, unpeeled zucchini
  • 1/2 cup shredded carrot

Instructions

  1. Heat oven to 375. Prepare muffin pan (I use silicone muffin cups and spray lightly with baking spray).
  2. In a medium sized mixing bowl, beat the eggs, sugars, and vanilla. Add applesauce and mix until well combined.
  3. Combine dry ingredients; add to wet ingredients, stirring just until blended.
  4. Fold the shredded zucchini and carrot into the mixture.
  5. Fill muffin cups 2/3-3/4 full. Sprinkle with Turbinado, cinnamon sugar, or regular sugar, if desired. Bake for 20 minutes.
  6. Makes 12-18, depending on how full you make them.

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2 Responses to “Zucchini and Carrot Muffins”

  1. Maria says:

    I forgot to mention that I also reduce the salt by half.

  2. Maria says:

    I grew up in Germany where baked goods are much less sweet. Any American recipe I automatically reduce the sugar called for by half. That works very well for cakes and muffins.

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