These zucchini carrot muffins, loaded with fresh vegetables and dried fruit, are super moist and just sweet enough. They go wonderfully with your morning coffee.
These muffins are a great way to use up some of that zucchini that either you or your neighbors have been harvesting from your gardens.
Plus, there are so many nutritious ingredients in these muffins, including fresh carrots, whole wheat flour, ground nut flour, and dried fruit.
This recipe makes just six or seven muffins too, which is perfect for our household (and with all of the baking I do).
Ingredients and Substitutions for Zucchini Carrot Muffins:
There are so many nutritious ingredients in these muffins.
Zucchini: You only need about 4 ounces of zucchini, or one small one. You could also substitute crook neck, patty pan, or another summer squash. I had a "green griller" zucchini that we proudly grew in our tiny backyard. Green grillers are fairly small and round rather than long.
Carrots: I like to use the organic carrots that come in bunches with the tops attached when you buy them. They seem sweeter and last a lot longer in the crisper.
Dried Fruit: For the dried fruit I used dried mango, but any dried fruit will do. I loved the tartness of the dried mango. I also considered dried blueberries or a even a mix of cranberries, raisins, and dried apples. It's up to you!
White Whole Wheat Flour: You can also use standard whole wheat flour if that's what you have available. The wheaty flavor is a little stronger, but the the muffins will still be delicious.
Pecan Meal: You can use any nut meal you like, or you can substitute chopped nuts too.
Ground Flax Seeds: These are great for adding nutrition to bread. You can also use them, mixed with water for an egg substitute in baking.
Pantry Ingredients: Sugar, oil, baking powder, salt, egg, and cinnamon.
These muffins are super easy to make. Just whisk together the dry ingredients in one bowl and the wet ingredients in another, and then combine the two.
The most tedious part is grating the carrots, which can risk your knuckles. If you have a food processor, it's probably worth having to wash it to make fast work of grating the carrots and the zucchini. You can also use a shredder attachment for your stand mixer if you have one.
How to Store These Muffins:
You can store these muffins at room temperature for a couple of days in an airtight container. Sometimes, when muffins contain fresh produce, they can actually get a bit soggy kept in an airtight container, so it's a good idea to line the container with paper towels.
You can also top the muffins with another paper towel sheet.
Enjoy these muffins for breakfast. They're also great for a grab and go snack and are filling enough to hold your hunger at bay until lunch.
Welcome to this month's Muffin Monday, where we share recipes for baking everyone's favorite quick bread!
This recipe was adapted from King Arthur Baking.
- Brown Sugar Nectarine Muffins from Food Lust People Love
- Sausage Pancake Muffins from Jolene's Recipe Journal
- Sourdough Brownie Muffins from Zesty South Indian Kitchen
- Zucchini Carrot Muffins from Karen's Kitchen Stories
#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board.
Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.
Zucchini Carrot Muffin
Ingredients
- 99 grams (1/2 cup) granulated sugar
- 2 tablespoons vegetable oil
- 1/2 teaspoon table salt
- 1 large egg
- 140 grams (1 cup) grated zucchini
- 120 grams (1 cup) grated carrots
- 35 grams (1/4 cup) chopped dried mango or other dried fruit
- 28 grams (3 tablespoons) pecan meal (or other nut meal)
- 85 grams (3/4 cup) white whole wheat flour
- 25 grams (1/4 cup) flax meal
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
Instructions
- Heat the oven to 375 degrees F with a rack in the middle. Line 7 cavities of a standard muffin tin with paper liners (or grease them).
- In a medium bowl, combine the sugar, oil, salt, and egg and whisk until smooth. Add the zucchini, carrots, dried mango, and pecan flour and stir.
- In another bowl, whisk together the flour, flax meal, baking powder, and cinnamon. Add this mixture to the egg mixture and stir until just combined.
- Divide the dough evenly among the muffin tin cavities, to 3/4 full. Let the filled muffin tin rest for 10 minutes before baking.
- Bake the muffins for 18 to 25 minutes, until a tester comes out clean.
- Let cool in the pan for 10 minutes before cooling on a wire rack.
Nutrition Facts
Calories
210.05Fat (grams)
9.36Sat. Fat (grams)
1.23Carbs (grams)
30.07Fiber (grams)
3.88Net carbs
26.18Sugar (grams)
18.07Protein (grams)
4.11Sodium (milligrams)
251.99Cholesterol (grams)
26.57
These look fantastic! My garden carrots are slowly coming along, pinning for when they're ready!
ReplyDeleteHow cool that you are growing carrots!
DeleteI often buy the carrots with the greens attached because I use them to make pesto. It's so good and I get to feel virtuous for not wasting them. I love the little speckles of green and orange in your muffins, Karen. Delicious and healthy too!
ReplyDelete"Almost" guilt free! Thanks!
Delete