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zucchini carrot muffin on a cooling rack
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Zucchini Carrot Muffins

These Zucchini Carrot Muffins are a wholesome choice for breakfast or a grab and go snack!
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 224kcal

Ingredients

  • 1 1/2 cups Carrot, shredded (about 2 large carrots)
  • 1 cup zucchini, shredded (3-4 small)
  • 1/2 cup Coconut, shredded and unsweetened
  • 2 cups White Whole Wheat Flour
  • 1/2 cup granulated white sugar
  • 1/2 cup brown sugar
  • 1/2 Tbsp. cinnamon, ground
  • 1/2 tsp. ginger, ground
  • 1/4 tsp. nutmeg, ground
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp . salt
  • 2 large eggs, lightly beaten
  • 1/4 cup canola oil or coconut oil
  • 1/4 cup applesauce
  • 1 tsp. vanilla extract

Instructions

  • 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!).
    1 1/2 cups Carrot, shredded (about 2 large carrots), 1 cup zucchini, shredded (3-4 small)
  • 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.
    1/2 cup Coconut, shredded and unsweetened, 2 cups White Whole Wheat Flour, 1/2 cup granulated white sugar, 1/2 cup brown sugar, 1/2 Tbsp. cinnamon, ground, 1/2 tsp. ginger, ground, 1 tsp. baking powder, 1/2 tsp. baking soda, 1/2 tsp . salt, 1/4 tsp. nutmeg, ground
  • Combine the applesauce, eggs, oil and vanilla into the flour mixture and then fold in the carrot and zucchini. Gently mix just until combined.
    2 large eggs, lightly beaten, 1/4 cup canola oil or coconut oil, 1/4 cup applesauce, 1 tsp. vanilla extract
  • Fill the prepared muffin tin with the batter until two-thirds full. Bake for 18-20 minutes. Let cool for 5 and then enjoy.

Video

Nutrition

Serving: 1muffin | Calories: 224kcal | Carbohydrates: 35g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 207mg | Potassium: 150mg | Fiber: 4g | Sugar: 19g | Vitamin A: 2742IU | Vitamin C: 3mg | Calcium: 64mg | Iron: 1mg