Description

Zucchini carrot muffins are a delightful treat that seamlessly blend the natural sweetness of carrots with the subtle earthiness of zucchini. These moist, fluffy muffins are perfect for breakfast, an afternoon snack, or even dessert. Packed with nutrients and easy to make, they are sure to brighten your day with each bite. Enjoy them warm from the oven or store them for a quick on-the-go snack!

Ingredients

Scale

1 cup all-purpose flour
1/2 cup granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1 cup grated zucchini (about 1 medium zucchini)
1 cup grated carrots (about 2 medium carrots)
2 large eggs
1/3 cup vegetable oil
1 tsp vanilla extract

Instructions

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
In another bowl, beat together eggs, vegetable oil, and vanilla extract until well combined.
Grate zucchini and carrots; squeeze excess moisture from zucchini.
Gently fold wet ingredients into dry ingredients until just combined. Fold in grated veggies.
Divide batter among muffin cups (fill about two-thirds full) and bake for 20-25 minutes or until golden brown and a toothpick comes out clean.

Nutrition

Serving Size: 1 muffin (60g)
Calories: 150
Sugar: 8g
Sodium: 180mg
Fat: 6g
Saturated Fat: 0.5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg

Keywords: - For added nutrition, substitute half of the all-purpose flour with whole wheat flour.- Add chocolate chips or chopped nuts for extra flavor and texture.- Store in an airtight container at room temperature for up to three days or freeze individually wrapped.