zucchini and carrot muffins

My daughter is OBSESSED with cupcakes.  Fortunately, she doesn't really register a difference between muffins and cupcakes.  


In between grocery store trips, I found myself with a zucchini, a nearly full bag of mini carrots, and no ready-to-go snack foods.  Muffins seemed pretty logical.  This recipe would probably work as a quick bread, but that's not nearly as manageable or fun for a two year old.


As written, this recipe makes 12 small or 20 mini muffins.  I double it, mostly because I have a need to share what I cook.


zucchini and carrot muffins

• 1/2 cup sugar
• 2 tablespoons canola oil
• 1/2 teaspoon salt
• 1 large egg
• 1 cup grated zucchini
• 1 cup grated carrots (the food processor is great for this if you're using baby carrots)
• 1/4 cup chopped nuts (I prefer hazelnuts, but whatever you like)
• 1 cup all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg

1. Preheat the oven to 375°F. Line 12 cups of a standard muffin tin (or 20 mini-muffin cups) with papers, or grease each cup.
2. Whisk together the sugar, oil, salt, and egg.
3. Add the zucchini, carrots,  and nuts.
4. Whisk together the remaining ingredients in a separate bowl, then add to the batter. Stir till just combined.
5. Divide the batter evenly among the prepared muffin cups. Let the muffins rest for 10 minutes before placing them into the oven.
6. Bake the muffins until the edges are lightly browned and they feel firm if gently pressed, about 18 to 25 minutes for the regular sized muffins (about 10 minutes for the minis).  A cake tester inserted into the center of a muffin should come out clean.
7. Remove the muffins from the oven, and cool them in the pan for 10 minutes; transfer to a rack, and cool. 

So good!  And a great way to sneak in extra veggies.  I'm a clever mama.