This recipe was provided by Massachusetts WIC
Zucchini Carrot Muffins
Flavorful muffins made with zucchini, carrots and banana
Servings: 24 muffins
- 3 cups grated zucchini (about 2 medium zucchinis, seeded)
- 2 cups grated carrots (about 5 medium carrots, peeled)
- 1 medium banana, mashed
- 1 cup unsweetened applesuace
- 3 eggs, beaten
- 1/2 cup sugar
- 2 tbsp canola or vegetable oil
- 1 tbsp vanilla extract
- 1 tbsp lemon juice
- 2 tsp cinnamon
- 1 tsp nutmeg
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- non-stick cooking spray
- Preheat the oven to 350 degrees and spray or line two 12-tin muffin pans.
- In a large bowl, combine the grated zucchini and carrots, banana, applesauce, eggs, sugar, oil, vanilla, and lemon juice. Mix well using a fork.
- In a medium bowl, combine the cinnamon, nutmeg, flour, salt, baking powder, and baking soda. Sift or mix well.
- Slowly pour the dry ingredients into the wet ingredients and mix well.
- Evenly pour the batter into the muffin pans, filling them about 2/3 of the way.
- Bake for 20 minutes or until an inserted toothpick comes out clean. Cool muffins before serving for best results.
- Use 1 teaspoon pumpkin pie spice instead of nutmeg.
- Use 1 cup plain yogurt instead of applesauce, or use 1/2 cup of each.
- Cut this recipe in half to make 12 muffins. (Use 2 eggs for this).
- To make a quick bread from this recipe: cut the recipe in half and pour into a greased loaf pan. Bake for 50 minutes.
- Add leftover pureed baby foods such as butternut squash or carrots.
- Add fresh or frozen blueberries or raspberries.