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zucchini carrot muffins in paper liner
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4.80 from 5 votes

Zucchini Carrot Muffins

Zucchini carrot muffins are a delicious and healthy snack for picky eaters! Zucchini carrot muffins are soft, moist, and great for a sweet treat! 
Course Breakfast
Cuisine American
Keyword baking, breakfast, carrots, healthy snack, muffins, raisins, snack, zucchini, zucchini carrot muffins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 300kcal
Author Kelly Pugliano

Equipment

Ingredients

  • 2 1/2 cup flour
  • 1/2 cup wheat germ opt. if you have allergies
  • 1 teaspoon baking soda
  • 1 teaspoon baking Powder
  • 1 teaspoon cinnamon
  • 1 teaspoon ground Cloves
  • 1 teaspoon salt
  • 3 eggs
  • 1/2 cup oil
  • 1/2 cup apple juice
  • 3 teaspoons vanilla extract
  • 1 cup sugar
  • 2 cups zucchini shredded
  • 1/4 cup carrot shredded
  • 1 oz. yellow raisins about 2 snack boxes

Instructions

  • Preheat your oven to 350 degrees and prepare your muffin tin with paper liners. 
  • Shred your zucchini and carrots on your box grater. Do not drain or squeeze excess liquid. Set aside.  
  • Mix flour, wheat germ, baking powder, baking soda, cinnamon, ground cloves, and salt in a bowl. Set aside.
  • Combine eggs, oil, juice, vanilla extract, and sugar with a whisk until mixed very well.
  • Fold in zucchini, carrots, and raisins into wet ingredients.
  • Add wet ingredients to dry flour mixture and fold in until blended.
  • Pour into paper-lined muffin tin with a cookie scoop.
  • Bake at 350 degrees for 20 minutes, or until a toothpick comes clean.

Nutrition

Serving: 1g | Calories: 300kcal | Carbohydrates: 44g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 10g | Cholesterol: 47mg | Sodium: 345mg | Fiber: 2g | Sugar: 20g