Zucchini Carrot Muffins

I have an all-or-nothing problem with fresh produce. I’ll either buy way, way too much or not enough. I’ve been reading the French classic cookbook Je Sais Cuisiner and am trying to get better about meal planning. But the reality is that sometimes veggies start to fade before we can munch them up.

This week we had an excess of carrots and zucchini, and they weren’t looking too good. Since it was 92F/33C degrees yesterday, making an easy but hot puréed vegetable soup didn’t sound too appealing. Instead, I tried my hand at making zucchini carrot muffins ?? with the added challenge of making them as healthy as possible. After some recipe research and drawing on my experience with muffins in the past, I came up with a pretty good recipe, based on this one, but with much less sugar. We were all out of whole wheat flour, but that would have made it a tad more healthy, too. In all, I’m quite pleased with the result and will definitely use it again.

What you need:

2/3 cup vegetable oil
2 eggs
1/3 cup granulated (white) sugar
1/3 cup brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 average-sized finely shredded unpeeled zucchini
3 small-to-medium-ish finely shredded carrots

What to do:

Using a food processor, finely grate/chop the zucchini and carrots.

Preheat oven to 375°. Grease 12 muffin cups (I have been using a great all-natural grape seed spray).

In a mixing bowl, beat the oil with eggs, sugars, and vanilla extract.

Combine the flour, soda, baking powder, salt and cinnamon; add to the wet ingredients; stirring until blended. Fold in the shredded zucchini and carrots.

Fill muffin cups about 3/4 full. Bake for 20-25 minutes, or until a toothpick stuck in the middle of one comes out clean.

5 thoughts on “Zucchini Carrot Muffins

  1. I’m so glad you posted this! I just went to the farmer’s market the other day and I now have way too much produce. This is a perfect recipe to help me use up some of my zucchini and carrots!

  2. This looks good! I need to try more recipes. I have my Morrocan carrot dip, but that is all I really do with carrots other than just steaming them.

  3. I tried your recipe last night! It’s really good! It can be surprising to eat something sweet with vegetables when you’re French, but it was a success!! Thanks for sharing it!

  4. I”m a little measurement dependent….plus I have a HUMONGOUS zucchini. Any idea how many cups I should have for this recipe? Thanks! Can’t wait to try it!.

  5. Brenda, I had the same issue with a giant zucchini! I would use half of it. I would guess this recipe should maybe use around 1 cup of shredded zucchini? I will measure next time. The time I put in the huge one ?? along with carrots ?? the poor muffins wouldn’t rise. I’ll update the recipe once I’ve actually measured!

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