Description
These zucchini carrot muffins are moist, lightly spiced, and perfectly sweet. An easy vegetable muffin recipe ideal for spring baking.
Ingredients
- 1 cup grated zucchini lightly packed
- 3/4 cup grated carrot lightly packed
- 2 large eggs at room temperature
- 1/2 cup neutral oil
- 3/4 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1 teaspoon vanilla powder
- 1 3/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
Instructions
- Heat oven to 350°F and line a 12-cup muffin pan with paper liners.
- In a large bowl, whisk eggs, oil, brown sugar, granulated sugar, and vanilla powder until smooth.
- Stir in grated zucchini and carrot until evenly distributed.
- In a separate bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
- Add dry ingredients to the wet mixture and stir gently just until no dry flour remains.
- Divide batter evenly among muffin cups, filling each about three quarters full.
- Bake for 20 to 25 minutes until tops spring back lightly when touched and a toothpick inserted comes out with a few moist crumbs.
- Cool in the pan for 5 minutes, then transfer muffins to a rack to cool completely.
Notes
- Lightly squeeze excess moisture from the zucchini for consistent muffin texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Muffin
- Method: Baking
- Cuisine: American