Green Facebook Icon Green Instagram Icon Green Pinterest Icon
Zucchini with Carrots Muffin

Zucchini Muffins [with carrots]

2/3 cup vegetable oil
2 large eggs
1/2 cup granulated sugar
1/2 cup light or dark brown sugar, packed
1 teaspoon vanilla extract
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 ground cinnamon
1 1/2 cups finely shredded unpeeled zucchini
1/2 cup finely shredded carrot
1/2 cup walnuts, chopped

- Grease and flour 12 muffin cups. Heat oven to 375 degrees
- In a mixing bowl, beat the oil with eggs, sugars, and vanilla extract.
- Combine the flour, soda, baking powder, salt and cinnamon; add to the wet ingredients; stirring until blended. Fold in the shredded zucchini and carrots.
- Fill muffin cups about 3/4 full; sprinkle with cinnamon sugar or granulated sugar, if desired. Bake for 20 minutes.

* Original recipe called for 2 cups of all-purpose flour, not whole wheat flour. Sugar was reduced fron 2/3 cup to 1/2 cup.

Zucchini with Carrots Muffin
Nutrition Information
Zucchini Muffins
[with carrots]
Serving Size:
Amount Per Serving
Calories 3507.00
Calories from Fat 854.46
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrate
Dietary Fiber
Vitamin A 636%
Vitamin C 85%
Calcium 173%
Iron 51%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Change serving size to get new nutritional values
Serving Size: 
Leave a Comment:

A tad, a dash, a pinch...
Measuring spoons

When you want to reduce a recipe, a set of these measuring spoons are good to have on hand.
  • Tad = 1/4 teaspoon
  • Dash = 1/8 teaspoon
  • Pinch = 1/16 teaspoon
  • Smidgeon = 1/32 teaspoon
  • Drop = 1/64 teaspoon