August 21, 2012

Zucchini-Carrot Muffins

This recipe turned out to be a great way to use both zucchini and carrots from my CSA box.  As I searched online for a recipe, I thought it was funny that many bloggers said something to the effect of "I had the brilliant idea of combining zucchini and carrots in one bread (or muffins)." 

I couldn't help but laugh as I read several blog posts which started that way.  A friend recently told me that she'd like to start a food blog but she is intimidated by the fact that there are so many food blogs out there. 

It's true, even those who think they're coming up with original ideas, obviously are not.  However, I still think it's a really good idea for her to start a food blog.  I'm on my third year now of food blogging and I love it.

Too many recipes I came across were really doctored up.  Perhaps the result of bloggers trying to come up with an "original" recipe so it appeared as though they invented it.  I ended up following a Southern Food recipe on that turned out really well!

The only change I made to the original recipe was to sub wheat flour for half of the all purpose flour.  I debated on whether to add walnuts or pecans, and I'm wishing I'd done half with nuts in order to compare.  Although, these muffins are really, really good without nuts.

The recipe yield states 12 muffins, but I had quite a bit of batter left, so I put it in a mini loaf pan.  It's a nice alternative to muffins, mini loaves just need to cook about 7 minutes longer.

Mini loaves make great gifts.  I know it's common this time of year to give extra zucchini to friends, neighbors and co-workers, but a little loaf of zucchini bread is even better!

Zucchini-Carrot Muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients (15 muffins)
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 2/3 cup vegetable oil
  • 2 eggs
  • 2/3 cup sugar
  • 1/2 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups shredded zucchini
  • 1/2 cup shredded carrot
  • Heat oven to 375 degrees. Grease and flour muffin pan (I use Baker's Joy).
  • In a medium bowl, combine flour, baking soda, baking powder, salt and cinnamon. Set aside.
  • Using a stand mixer, beat the oil, eggs, sugars and vanilla. Slowly add dry ingredients while mixing on a low speed. Stopping to scrape down the bowl, as needed.
  • Fold in the zucchini and carrots, stirring just until blended. Fill muffin cups about 3/4 full (I used a large Oxo scoop). Bake for 20 minutes.
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  1. I just made Pb&J muffins yeterdat but they were just OK. They didn't have any butter or oil, which is probably why!

    1. I have never been happy either with the baked goods that substitute something like applesauce for all the oil. I usually use 1/4 c of oil per 12 muffins as a rule of thumb which seems to work well for both taste and health (and calories...)

    2. That's a good rule of thumb to know!

  2. These are sooo cute--the carrot really adds a nice bit of color. Good idea giving away muffins rather than the zucchini itself!

  3. I love the orange and green specks!! I would definitely advise someone to start a food blog as well if they've love food. There's room for everyone to contribute!