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Carrot Zucchini Muffins
By (Published: )
These muffins are full of nutrient-dense vegetables, but they taste so good your kids won't even realize they're filling up on veggies.
Prep Time Cooking Time Servings
12 people
  • 1 cup white sugar
  • 4 tbsp. canola oil
  • 1 tsp. salt
  • 2 large eggs
  • 2 cups freshly grated zucchini
  • 2 cups freshly grated carrots
  • 2 cups whole wheat flour
  • 2 tsp. baking powder
  • 2 tsp. cinnamon
  • 1/2 cup chopped pecans (optional)
  • 1/2 tsp. nutmeg (optional)

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1. Preheat oven to 375ºF and grease muffin pan with cooking spray or coconut oil.
2. In a large bowl, whisk together sugar, oil, salt and egg.
3. Stir in freshly grated zucchini and carrots (& chopped pecans - optional)
4. In a separate bowl, mix flour, baking powder, cinnamon (& nutmeg - optional)
5. Add dry mixture to wet mixture and stir until just combined (be careful not to over-mix!)
6. Divide the batter evenly into muffin cups.
7. Bake for 18-25 minutes, until golden.
8. Cool in muffin pans for 5-10 minutes and then transfer to a cooling rack.

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