Zucchini Carrot Muffins
Soft and moist oil based muffins made with grated zucchini and carrots and a touch of cinnamon.
Equipment
- 12-cup muffin tin
- paper liners
- Large mixing bowl
- Box grater
- Wire rack
Ingredients
Main Ingredients
- ¾ cup sunflower oil or avocado oil
- 3 large eggs
- 1 ½ cup cane sugar
- 2 ½ cup all purpose flour
- 1 tsp ground cinnamon
- ½ tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 2 cup grated zucchini gently squeezed
- ½ cup grated carrots
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and line a muffin tin with paper liners.
- Mix wet. Whisk the sugar and oil, then add the eggs until smooth.
- Mix dry. Whisk the flour, cinnamon, salt, baking soda and baking powder.
- Combine. Stir the dry into the wet just until no streaks remain, then fold in the zucchini and carrots.
- Fill. Fill each cup about two thirds full.
- Bake. Bake 20 to 25 minutes until a toothpick comes out clean.
- Cool. Cool in the pan a few minutes, then on a wire rack.
Notes
Substitutions: Replace half the flour with whole wheat flour, and use avocado oil for sunflower oil.
Tips: Squeeze the zucchini well and do not overmix the batter.
Storage: Keep at room temperature for up to 2 days, or refrigerate for 3 to 4 days.