Description
Zucchini Carrot Muffins are a scrumptious and nutritious treat that effortlessly combines sweet carrots and earthy zucchini. These moist muffins are perfect for breakfast or a mid-afternoon snack, making them an ideal choice for busy days. Packed with wholesome ingredients, they offer a delightful way to sneak veggies into your diet while satisfying your sweet cravings. Enjoy the comforting aroma as they bake and indulge in their tender crumb—your taste buds will thank you!
Ingredients
- 1 cup grated zucchini (squeezed dry)
- 1 cup grated carrots
- 1 ½ cups all-purpose flour
- 1 cup brown sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In one bowl, whisk together flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl, beat the eggs and mix in vegetable oil. Fold in the grated zucchini and carrots.
- Combine wet ingredients with dry ingredients until just mixed; avoid overmixing.
- Fill muffin tins about two-thirds full and bake for 20-25 minutes or until a toothpick comes out clean.
- Allow to cool for a few minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: - For added nutrition, substitute half of the all-purpose flour with whole wheat flour. - Consider adding chopped nuts or chocolate chips for extra flavor and texture. - Store any leftovers in an airtight container at room temperature for up to three days or freeze for longer storage.