These Zucchini Carrot Muffins are a perfect way to sneak some vegetables into a sweet treat, making them both delicious and wholesome. Moist and lightly spiced with cinnamon, these muffins are ideal for breakfast, a snack, or even dessert. The zucchini and carrots add a natural sweetness and keep the muffins tender, while the cinnamon gives them a warm, comforting flavor. With simple ingredients and minimal prep time, this recipe is perfect for both experienced bakers and beginners alike.
Ingredients:
- 1 1/2 cups granulated sugar (301 grams)
- 2 eggs
- 1 cup oil (250 ml)
- 3 cups flour (384 grams)
- 1 teaspoon salt (5.69 grams)
- 1 teaspoon baking soda (4.8 grams)
- 1 teaspoon cinnamon (2.6 grams)
- 1 cup shredded zucchini (about half a medium zucchini, 150 grams)
- 1 cup shredded carrot (about two medium carrots, 180 grams)
Instructions:
Step 1: Prepare the Wet Ingredients
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease the muffin cups.
- Mix the Wet Ingredients: In a large bowl, whisk together the granulated sugar, eggs, and oil until well combined and smooth.
Step 2: Combine the Dry Ingredients
- Mix the Dry Ingredients: In a separate bowl, combine the flour, salt, baking soda, and cinnamon.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix to ensure the muffins stay light and fluffy.
Step 3: Add the Vegetables
- Fold in the Vegetables: Gently fold in the shredded zucchini and shredded carrots into the batter until evenly distributed.
Step 4: Bake
- Fill the Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake the Muffins: Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Conclusion:
These Zucchini Carrot Muffins are a delightful balance of sweetness and nutrition. The combination of fresh vegetables and the subtle spice of cinnamon makes these muffins not only delicious but also nourishing. They’re perfect for a grab-and-go breakfast or a quick snack, and they freeze well for later enjoyment. Whether served fresh out of the oven or as a make-ahead treat, these muffins are sure to be a hit.
Zucchini Carrot Muffins
Ingredients
- 1 1/2 cups granulated sugar 301 grams
- 2 eggs
- 1 cup oil 250 ml
- 3 cups flour 384 grams
- 1 teaspoon salt 5.69 grams
- 1 teaspoon baking soda 4.8 grams
- 1 teaspoon cinnamon 2.6 grams
- 1 cup shredded zucchini about half a medium zucchini, 150 grams
- 1 cup shredded carrot about two medium carrots, 180 grams
Instructions
Step 1: Prepare the Wet Ingredients
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease the muffin cups.
- Mix the Wet Ingredients: In a large bowl, whisk together the granulated sugar, eggs, and oil until well combined and smooth.
Step 2: Combine the Dry Ingredients
- Mix the Dry Ingredients: In a separate bowl, combine the flour, salt, baking soda, and cinnamon.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix to ensure the muffins stay light and fluffy.
Step 3: Add the Vegetables
- Fold in the Vegetables: Gently fold in the shredded zucchini and shredded carrots into the batter until evenly distributed.
Step 4: Bake
- Fill the Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake the Muffins: Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.