Description
A delightful and healthy treat combining the sweetness of carrots and zucchini with warm spices, perfect for breakfast or snacks.
Ingredients
Scale
- 1 cup grated zucchini
- 1 cup grated carrots
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven to 375°F (190°C) and line your muffin tin with paper liners.
- Mix the grated zucchini and carrots in a large bowl.
- Combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in another bowl.
- Prepare the wet mixture by beating the sugars, vegetable oil, eggs, and vanilla extract until smooth.
- Combine the dry mixture with the wet mixture until just combined.
- Incorporate the grated zucchini, carrots, and nuts, if using.
- Fill the muffin cups about 2/3 full with batter.
- Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan for a few minutes before transferring to a wire rack.
Notes
These muffins can be stored in an airtight container for up to 3 days or frozen for up to 3 months. Squeeze excess moisture from zucchini to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg