Zucchini Carrot Muffins
Zucchini Carrot Muffins are a delicious way to sneak in some extra vegetables into your diet!
This is vegetarian recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.
Zucchini Carrot Muffins
Ingredients
Instructions
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Preheat the oven to 350°F (175°C) and grease a muffin tin.
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Grate the zucchini and carrot, then squeeze out any excess moisture.
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In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
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In a separate bowl, beat the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until well combined.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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Fold in the grated zucchini, carrot, walnuts, and raisins.
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Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
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Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
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Enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 24g8%
- Sugars 12g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
