Carrot Zucchini Spice Muffins
These zucchini and carrot swirled muffins are deliciously spiced and perfectly sweet, plus they're soft incredibly moist. A great way to use up zucchini and such a tasty treat!
Servings: 12 muffins
Ingredients
- 2 cups (284g) all-purpose flour or white whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves (optional)
- 1/2 cup (105g) granulated sugar
- 1/2 cup (110g) packed light brown sugar
- 1/4 cup + 2 Tbsp (90ml) canola oil
- 1/4 cup + 2 Tbsp (100g) unsweetened applesauce
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1 cup (130g) peeled, finely shredded carrots
- 1 cup (156g) unpeeled, finely shredded zucchini
- 3/4 cup (80g) chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 350 degrees. Line a muffin pan with 12 paper muffin cups.
- In a mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves for 20 seconds. Set aside.
- In a separate large mixing bowl whisk together granulated sugar and brown sugar, canola oil, applesauce, eggs and vanilla.
- Stir in carrots and zucchini. Add in flour mixture and walnuts if using then stir and fold batter with a rubber spatula just until combined.
- Divide batter among prepared muffin cups filling each cup nearly full.
- Bake in preheated oven until toothpick inserted into center comes out clean, about 20 - 24 minutes.
- Cool in muffin pan several minutes then transfer to a wire rack to cool completely. Store muffins in an airtight container.
- Recipe source: Cooking Classy
Notes
Nutritional information based on white flour and does not include nuts.