Feeling like the official muffin Queen over here posting a
new muffin recipe
It’s the time of year again where you are probably up to
your ears in zucchini if you have a garden! Using zucchini the same way over
time can get a little boring so I want to show you some ways to use them besides
salads or zoodles!
These veggie filled muffins are great for snack time, with your
coffee during breakfast or to pack away in school lunches. Plus, these muffins freeze
well so don’t hesitate to make a double batch!
Preheat oven to 375° F. and spray a muffin tin with non-stick cooking spray or line with paper-liners.
Shred the zucchini and the carrot using the side of a box/cheese grater or pulse in the food processor.
Zucchini has a lot of excess water you’ll need to squeeze out using a nut milk bag or thin dish towel. (I’ve even used paper towels before to squeeze the water out!).
Place the shredded veggies in a bowl and set aside. In a medium sized bowl mix together the coconut, flour, sugars, spices, baking powder, baking soda and salt.
Combine the applesauce, eggs, oil and vanilla into the flour mixture and then fold in the carrot and zucchini. Gently mix just until combined.
Fill the prepared muffin tin with the batter until two-thirds full. Bake for 18-20 minutes. Let cool for 5 and then enjoy.
Can I freeze Zucchini Carrot
Zucchini Carrot Muffins are freezer friendly muffins! I recommend letting them cool completely and then freezing in a freezer bag. When you are ready to enjoy a muffin, pop them in the microwave for about 30 seconds to warm them up, or remove and let them defrost in the fridge overnight.
Can I shred the zucchini and
Since you may have an abundance of zucchini, you may want to
shred your zucchini to have when you want to make these muffins again!
Yes – you can do this. When you remove the shredded frozen zucchini from the freezer, sure to do let it thaw and then drain it very well. You’ll want to remove as much moisture as possible and always add the zucchini in last to the muffin batter!
How Do I Wring Out the Water
Zucchini is 95% water so we need to release some of that
prior to baking! The accumulated water will make a big difference in these
I know it’s not a common kitchen tool, but using
a potato ricer is one way to do it!
I use this method: Use a nut milk bag and
squeeze out the moisture.
Use a thin dish towel, place zucchini in the
middle and wring out the water!
Tips and Tricks for making
the best Zucchini Carrot Muffins:
Most importantly: squeeze out all excess moisture from the zucchini prior to folding into the batter. If you forget this step, the muffins will not be very yummy!
Customize it – add in 1/2 cup of chocolate chips or walnuts, pecans, or even pepitas!
Freeze em’ and thaw for lunches or a quick snack.
Add in golden raisins, cranberries or chopped dates for a boost of fiber and potassium!
Don’t want to use granulated or brown sugar? You can use a ripe banana, honey or maple syrup as replacements. I’ve never made it this way for this particular recipe but those are all other sources of sugar!
Don’t over stir, and add the zucchini and carrots in last!
Use an ice cream scoop to transfer the batter into the muffin tin.
These Zucchini Carrot muffins …
Are a wholesome choice for you…or your toddler!
Rich in fiber from the white whole wheat flour
Packed with Vitamin K, Vitamin C and minerals such as potassium.
Use applesauce to cut down on the oil added in the recipe
Preheat oven to 375° F. and spray a muffin tin with non-stick baking spray or line with paper-liners. Shred the zucchini and the carrot using the side of a box/cheese grater or pulse in the food processor. Zucchini has a lot of excess water you’ll need to squeeze out using a nut milk bag or thin dish towel. (I’ve even used paper towels before to squeeze the water out!).
Place the shredded veggies in a bowl and set aside. In a medium sized bowl mix together the coconut, flour, sugars, spices, baking powder, baking soda and salt. Combine the applesauce, eggs, oil and vanilla into the flour mixture and then fold in the carrot and zucchini. Gently mix just until combined.Fill the prepared muffin tin with the batter until two-thirds full. Bake for 18-20 minutes. Let cool for 5 and then enjoy.
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.
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