Carrot Zucchini Muffins
Carrot Zucchini Muffins are deliciously moist muffins flavored with cinnamon, ginger, and nutmeg. These easy homemade muffins are a great way to use up summer zucchini.
Servings: 12
Equipment
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- ⅔ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 ½ cups finely shredded zucchini patted dry
- ½ cup finely shredded carrots patted dry
Instructions
- Preheat oven to 375 degrees and line a 12-cup muffin tin with paper liners.
- Whisk together first 7 ingredients in a large bowl. Set aside.
- In a medium bowl, whisk together brown sugar, granulated sugar, eggs, vegetable oil, and vanilla.Add wet ingredients to dry and stir just until combined.
- Stir in zucchini and carrots.
- Divide batter evenly between the 12 muffin cups.Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
Notes
No need to peel the zucchini.
These muffins are not overly sweet. If you want more sweetness., sprinkle a little sugar on top just before you stick the muffins in the oven.
Nutrition
Calories: 269kcal | Carbohydrates: 35g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 180mg | Potassium: 107mg | Fiber: 1g | Sugar: 18g | Vitamin A: 968IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 1mg