Carrot Zucchini Muffins

Celina Garza
by Celina Garza
12 Servings
40 min

Confession, sometimes I have a hard time falling asleep because I have so many recipe ideas running through my head or I’m super excited to bake something the next day (pretty strange I know!). Well that was definitely the case with this recipe. I knew I had some zucchinis in the fridge that I needed to use up and I originally thought to make a zucchini walnut loaf which I was pretty excited about but then I decided to switch it up to muffins.


The next day I wanted to add a carrot cake vibe to these muffins and decided to add in shredded carrots, raisins and lots of spices!


After tasting the first one I was hooked – a little butter and honey took them to the next level. These muffins are not too sweet that they could make the perfect breakfast complement to some fruit or a quick snack.


For more recipes and pictures of these beauties and a quick optional cream cheese frosting for these, check out www.sweetescapekitchen.com

optional frosting recipe can be found here

Carrot Zucchini Muffins
Recipe details
  • 12  Servings
  • Prep time: 15 Minutes Cook time: 25 Minutes Total time: 40 min
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Ingredients
  • 1 cup shredded zucchini
  • ½ cup shredded carrot
  • 3 medium eggs (can use 2 large eggs)
  • 3 tbsp applesauce
  • 2 tbsp olive oil or melted coconut oil
  • 1 tsp vanilla
  • 1/2 cup coconut sugar
  • 1 ½ cup gluten free flour (I like Bob’s Red Mill)
  • 1 tbsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ground ginger
  • ¾ tsp baking soda
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ cup walnuts
  • ¼ cup raisins
Instructions
Preheat your oven to 350F and line a muffin tin. You should have 12 standard muffins from this recipe.
First you will want to remove excess liquid from your shredded zucchini. I like to leave the skin on the zucchini for some extra color! Once you measure out a cup of shredded zucchini you will wring it out to remove extra liquid. You can do this by using a cheesecloth or lining up a couple of paper towels and placing the zucchini in the middle of them, bundle it up and squeeze. Once you have the zucchini wrung out, place it in a large bowl with your shredded carrots.
Add in wet ingredients to shredded carrots and zucchini: eggs, applesauce, oil, and vanilla until well combined.
Add coconut sugar to the wet ingredient mixture and mix until well combined.
In a separate bowl, whisk together the dry ingredients: flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Combine until you can tell the spices are evenly mixed into the flour.
Add in dry ingredients to the wet ingredients. Do not over-mix. The batter will be a bit thick.
Fold in your walnuts and raisins.
Use a ¼ c measuring cup to fill your muffin tin. This recipe makes 12 muffins, but you can definitely make 9-10 larger ones.
Bake for 25 – 28 minutes, around 25 minutes, check to see if they are done with a toothpick, if it comes out clean, they are done. If there is still batter on the toothpick, leave in the oven for a few more minutes.
Let cool for a few minutes. Store in an airtight container for 4-5 days.
Celina Garza
Want more details about this and other recipes? Check out more here!
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Comments
  • Belen Belen on Dec 04, 2020

    Can I change coconut sugar for something else?

    I am intolerance to the sucrose

    thank you
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