Zucchini Carrot Muffins Food

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ZUCCHINI CARROT MUFFINS

2022-07-20



Zucchini Carrot Muffins image

Meet the Cook: No matter when I make these muffins - for breakfast, or for lunch to serve with a bowl of soup or salad - my husband devours them! He's retired from the Air Force, and we have four grown children. Gardening's my top hobby. -Loretta Baline, South Burlington, Vermont

Provided by Taste of Home

Time 35m

Yield 18 standard size muffins.

Number Of Ingredients 14

Ingredients:

  • 2 cups shredded carrot
  • 1 cup shredded zucchini
  • 1 cup chopped peeled apple
  • 3/4 cup sweetened shredded coconut
  • 1/2 cup chopped almonds
  • 2 teaspoons grated orange zest
  • 2 cups all-purpose flour
  • 1-1/4 cups sugar
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3 large eggs, lightly beaten
  • 3/4 cup canola oil
  • 1 teaspoon vanilla extract

Steps:

  • Gently toss together carrot, zucchini, apple, coconut, almonds and orange zest; set aside. , In a large bowl, combine flour, sugar, cinnamon, baking soda and salt. Combine eggs, oil and vanilla; stir into dry ingredients just until moistened (batter will be thick). , Fold in carrot mixture. Fill greased or paper-lined muffin cups two-thirds full. , Bake at 375° for 20-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

Nutrition Facts : Calories 249 calories, Fat 13g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 231mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 2g fiber), Protein 4g protein.

SPICED ZUCCHINI CARROT MUFFINS

2022-07-20



Spiced Zucchini Carrot Muffins image

Scrumptious spiced muffin recipe and a great way to sneak zucchini and carrot into your diet!

Provided by sassbyheather

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 45m

Yield 21

Number Of Ingredients 14

Ingredients:

  • 1 cup butter
  • 1 cup white sugar
  • 3 eggs
  • 2 cups grated zucchini
  • 1 cup grated carrots
  • 3 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons ground nutmeg
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ cup raisins
  • ½ cup chopped walnuts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
  • Combine butter, sugar, and eggs in a large bowl; beat with an electric mixer until creamy. Beat in zucchini, carrots, and vanilla extract.
  • Combine flour, nutmeg, cinnamon, salt, baking soda, and baking powder in a separate bowl. Mix into the creamed butter mixture. Stir in raisins and walnuts. Pour batter into the greased muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 17 minutes.

Nutrition Facts : Calories 227.3 calories, Carbohydrate 28 g, Cholesterol 49.8 mg, Fat 11.6 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 6.1 g, Sodium 254.4 mg, Sugar 12.6 g

CARROT-ZUCCHINI YOGURT MUFFINS

2022-07-20



Carrot-Zucchini Yogurt Muffins image

Egg whites beaten to stiff peaks ensure that the texture of these whole-grain muffins remains light. Fresh carrots and zucchini keep these vegetable muffins moist.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 1 dozen

Number Of Ingredients 16

Ingredients:

  • Vegetable-oil cooking spray
  • 3/4 cup whole-wheat flour
  • 1/2 cup all-purpose flour
  • 3/4 cup (3 ounces) pecans, toasted and finely chopped
  • 1/4 cup toasted wheat germ
  • 1/3 cup packed dark-brown sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 medium carrots, peeled and grated on the large holes of a box grater (2 cups)
  • 1 large zucchini, peeled and grated on the large holes of a box grater (1 1/2 cups)
  • 1/2 cup plain low-fat yogurt
  • 2 large eggs, separated
  • 2 tablespoons unsulfured molasses
  • 1 teaspoon finely grated orange zest

Steps:

  • Preheat oven to 400 degrees. Coat a standard (12-cup) muffin tin with cooking spray. Whisk together flours, pecans, wheat germ, brown sugar, baking powder, baking soda, cinnamon, and salt.
  • Stir together carrots, zucchini, yogurt, egg yolks, molasses, and orange zest in a large bowl. Fold flour mixture into carrot mixture until just combined. With a whisk or a mixer fitted with the whisk attachment, beat egg whites until shiny, stiff peaks form. Gently fold egg whites into the carrot mixture.
  • Spoon batter into prepared tin, filling to the brims. Bake until a toothpick inserted into center of 1 comes out clean, about 25 minutes. Let cool completely in pan on a wire rack.

Nutrition Facts : Calories 167 g, Cholesterol 36 g, Fiber 3 g, Protein 5 g, SaturatedFat 1 g, Sodium 201 g

Top Asked Questions

  1. How do you make zucchini carrot muffins?
    Whether you're starting your morning or looking for a veggie-ful dessert, you're sure to love our Zucchini-Carrot Muffins. Heat oven to 375°F. Mix eggs, applesauce, oil, vanilla, granulated sugar and 1/2 cup brown sugar in medium bowl until blended. Combine 2 cups flour, cinnamon, baking powder, baking soda and salt in large bowl.
  2. How to make carrot and zucchini bread?
    Directions Gently toss together carrot, zucchini, apple, coconut, almonds and orange zest; set aside. In a large bowl, combine flour, sugar, cinnamon, baking soda and salt. Combine eggs, oil and vanilla; stir into dry ingredients just until moistened (batter will be thick). Fold in carrot mixture.
  3. How to make zucchini muffin batter?
    Whisk together the sugar, oil, salt, and egg. Add the zucchini, carrots, dried fruit and nuts. Whisk together the remaining ingredients in a separate bowl, then add to the batter. Stir till just combined. Divide the batter evenly among the prepared muffin cups. Let the muffins rest for 10 minutes before placing them into the oven.
  4. How to sneak zucchini and carrot into your diet?
    Scrumptious spiced muffin recipe and a great way to sneak zucchini and carrot into your diet! Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners. Combine butter, sugar, and eggs in a large bowl; beat with an electric mixer until creamy. Beat in zucchini, carrots, and vanilla extract.

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