Zucchini Carrot Muffins



Tired of making the same old zucchini bread? Here is a moist and tender muffin recipe you might like to try. It’s my version of a Morning Glory muffin, without the raisins and quite a bit more shredded zucchini and carrot. Sometimes I’ll throw in some diced apples or pineapple tidbits, but this time I opted to leave them out. Walnuts, coconut, orange zest and cinnamon plus 2 cups each of zucchini and shredded carrot – I bet there is a whole serving of veggies in each muffin. 🙂

Zucchini Carrot Muffins
Recipe Type: Breakfast, Muffins, Baking
Author: A Passionate Plate
Serves: 15 to 18 standard size muffins
Moist, flavorful muffins made with shredded zucchini, carrots, coconut and walnuts. Cinnamon, orange zest and vanilla add to the flavor.
  • 2 cups shredded zucchini
  • 2 cups shredded carrots
  • 1 cup sweetened flake coconut
  • 1/2 cup chopped walnuts
  • 1 Tbsp. fresh orange zest
  • 2 cups all purpose flour
  • 1 1/4 cups granulated sugar
  • 1 Tbsp. cinnamon
  • 2 tsp. baking soda
  • 1/2 tsp. salt
  • 3 eggs, lightly beaten
  • 3/4 cup vegetable oil
  • 1 tsp. vanilla extract
  1. Preheat oven to 350 degrees.
  2. Prepare muffin tins by lining them with papers or spraying well with non-stick spray.
  3. In a medium bowl, combine the shredded zucchini, carrot, coconut, walnuts and orange zest.Toss well to combine.
  4. In a separate bowl, combine the flour, sugar, cinnamon, baking powder and salt. Stir well to combine.
  5. Combine the eggs, oil and vanilla. Stir the egg mixture into the flour mixture just until the flour is moistened. The batter will be very thick.
  6. Fold in the zucchini mixture.
  7. Fill muffin tins about 2/3 full with batter and bake at 350 degrees for approximately 20 minutes until the muffins are set and spring back tot he touch.
  8. Cool in the pan for about 10 minutes before removing to a wire rack to cool completely.


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