Description
Zucchini Carrot Muffins are a delicious and moist treat that combines the flavors of zucchini, carrot, and apple in a delightful muffin form.
Ingredients
Scale
- 1 1/2 cup granulated sugar (301 grams)
- 2 eggs
- 1 cup oil (250 ml)
- 3 cups flour (384 grams)
- 1 teaspoon salt (5.69 grams)
- 1 teaspoon baking soda (4.8 grams)
- 1 teaspoon cinnamon (2.6 grams)
- 1 cup shredded zucchini (about half a medium zucchini, 150 grams)
- 1 cup shredded carrot (about two carrots, 180 grams)
- 1 cup shredded apple (about one apple, 150 grams)
Instructions
- Preheat the oven to 350 degrees and line a muffin tin with cupcake liners.
- In a large bowl, mix together the sugar, eggs, and oil.
- In another large bowl whisk together the flour, salt, baking soda, and cinnamon. Slowly add the flour mixture to the sugar and egg mixture. The batter will be very thick.
- Mix in the zucchini, apple, and carrot.
- Fill the muffin tins 2/3 full.
- Bake for 20 to 25 minutes or until the muffins are golden brown and a toothpick stuck in one of the middle ones comes out with a crumb or two.
Notes
- For extra flavor, consider adding nuts or raisins to the batter.
- These muffins can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 16g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg