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Zucchini with Carrots Muffin

Zucchini Muffins [with carrots]


INGREDIENTS
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
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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
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1 1/2 cups finely shredded unpeeled zucchini
1/2 cup finely shredded carrot
1/2 cup walnuts, chopped
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DIRECTIONS
- 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
101.3g
Saturated Fat
0.0g
Trans Fat
0.0g
Cholesterol
440.7mg
Sodium
3459.5mg
Total Carbohydrate
210.3g
Dietary Fiber
18.1g
Sugars
86.4g
Protein
80.1g
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: 
 
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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