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Carrot Zucchini Muffins

Carrot Zucchini Muffins Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Calories: 214
Ingredients Method Notes

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 3/4 cup light brown sugar, packed
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup shredded carrot
  • 1 cup shredded zucchini, lightly packed and not squeezed

Method
 

  1. Preheat oven to 400°F (200°C) and line a 12-cup muffin tin. Whisk the brown sugar, oil, eggs, and vanilla until smooth, about 1 minute.
  2. Sprinkle the flour, baking powder, baking soda, salt, and cinnamon over the wet mixture. Stir with a spatula just until no dry streaks remain; a few small lumps are okay.
  3. Fold in the shredded carrot and zucchini until just distributed, about 10 seconds. Do not squeeze the zucchini.
  4. Divide batter evenly among muffin cups, filling each 3/4 full. Bake 18 to 20 minutes, until golden and a toothpick comes out clean. Cool in the pan 5 minutes, then transfer to a rack.

Notes

Don’t squeeze the zucchini; its natural moisture keeps the muffins soft. For extra texture, fold in 1/2 cup chopped walnuts along with the vegetables if you like a little crunch.