Zucchini & Carrot Muffins Recipe

Name: Zucchini & Carrot Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅔ cup vegetable oil; 2 large eggs; 2 tablespoons orange juice (optional); ¼ cup granulated sugar; ⅔ cup brown sugar, packed; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1 cup wheat flour; ½ teaspoon baking soda; ½ teaspoon baking powder; ½ teaspoon salt; 2 teaspoons ground cinnamon; 1 ½ cups finely shredded unpeeled zucchini; ½ cup finely shredded carrot; 1 cup chopped walnuts; ½ cup raisins

Servings: persons

⅔ cup vegetable oil
2 large eggs
2 tablespoons orange juice (optional)
¼ cup granulated sugar
⅔ cup brown sugar, packed
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup wheat flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
1 ½ cups finely shredded unpeeled zucchini
½ cup finely shredded carrot
1 cup chopped walnuts
½ cup raisins

1
Heat oven to 375.
2
Line muffin tin with 12 paper liners.
3
In a mixing bowl, beat the oil with eggs, sugars, and vanilla extract.
4
Combine the flour, soda, baking powder, salt and cinnamon;.
5
add to the wet ingredients; stirring until blended.
6
Fold in the shredded zucchini and carrots.
7
If the mixture looks a bit dry add the Orange Juice.
8
Mine looked dry so I did.
9
Fill muffin cups about 3/4 full.
10
Bake for 20 minutes.

1064

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: ⅔ cup vegetable oil, 2 large eggs, 2 tablespoons orange juice (optional), ¼ cup granulated sugar, and more.

Yes, Zucchini & Carrot Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Zucchini & Carrot Muffins

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