These Zucchini Carrot Muffins are a delicious way to sneak in extra veggies. Kids and adults alike love this sweet muffin recipe and you will too!
These Zucchini Carrot Muffins are chock full of healthy ingredients and taste scrumptious! Sweet apples, carrots and zucchini blend together in a moist, cinnamon muffin batter that tastes like carrot cake! My son Gavin actually requests these for his birthday instead of cake. They’re inspired by these apple muffins that we make often. I combined that idea with my delicious zucchini muffins recipe to create a whole new muffin recipe. They’re so good, they’ve now become a permanent fixture in our family.
I would LOVE your ideas on how you get your kids to eat more fruits and veggies. Please leave a comment below and let’s swap stories!
1 1/2 cup granulated sugar
1 cup oil
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 cup shredded zucchini about half a medium zucchini
1 cup shredded carrot about two carrots
1 cup shredded apple about one apple
Preheat the oven to 350 degrees and line a muffin tin with cupcake liners.
In a large bowl, mix together the sugar, eggs, and oil.
In another large bowl whisk together the flour, salt, baking soda, and cinnamon. Slowly add the flour mixture to the sugar and egg mixture. The batter will be very thick.
Mix in the zucchini, apple, and carrot.
Fill the muffin tins 2/3 full.
Bake for 20 to 25 minutes or until the muffins are golden brown and a toothpick stuck in one of the middle ones comes out with a crumb or two.