muffins Archives · Jess in the Kitchen

Zucchini Carrot Muffins

This year, my zucchini plants have been perfectly prolific. Not too many, not too little. Just the right amount of squash has grown in our garden and I couldn’t be happier. While my babies were requesting my chocolate zucchini bread, I was fermenting some zucchini and carrot relish. It got me thinking, how good would zucchini carrot muffins be?! So I got to work!

Years ago, I ate a zucchini, carrot, and apple bread that I adored. I perhaps baked it a few times while my big kiddo was a tot (he’s in high school now!), but hadn’t made it since then. While that was delicious, I thought giving the two a try might be equally good. I gathered a few ingredients, shredded some zucchini and carrots, and got to work.

Needless to say, my little one ate them all for breakfast. And when I saved a few for snacks during the day, she was disappointed in me. What I know is that it’s a fun way to sneak a few veggies into breakfast for my babies and I am totally happy with that! Ready to start baking? Let’s get going!

Your Ingredients for Zucchini Carrot Muffins

¼ cup oil
½ cup brown sugar
2 eggs
½ tablespoon vanilla
1 ½ cup flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon cinnamon
¼ teaspoon nutmeg
⅛ teaspoon cloves
1 cup shredded zucchini
1 cup shredded carrot
½ cup ground nuts, optional

Your Steps

Preheat the oven to 350 degrees. Prepare 12-15 muffin tin vessels with liners or by spraying with cooking spray.

In a large bowl, combine oil, brown sugar, eggs, and vanilla. Combine well. In a separate bowl, combine flour, salt, baking powder, baking soda, cinnamon, nutmeg, and cloves. Stir into the wet ingredients until just combined. Add zucchini, carrot, and nuts. Fold them into the batter.

Spoon the batter into prepared muffin tin, filling ¾ of the way full. Bake for 16-20 minutes, until a toothpick can be inserted and when removed, comes out clean.

Zucchini Carrot Muffins

These zucchini carrot muffins are a perfect fall treat with their warming spices. Give them a try for breakfast or a snack throughout the day!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Course Breakfast

Cuisine American

Servings muffins

Equipment

shredder
Muffin tin

Ingredients

¼ cup oil
½ cup brown sugar
2 eggs
½ tablespoon vanilla
1 ½ cup flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon cinnamon
¼ teaspoon nutmeg
⅛ teaspoon cloves
1 cup shredded zucchini
1 cup shredded carrot
½ cup ground nuts optional

Instructions

Preheat the oven to 350 degrees. Prepare 12-15 muffin tin vessels with liners or by spraying with cooking spray.
In a large bowl, combine oil, brown sugar, eggs, and vanilla.
Combine well. In a separate bowl, combine flour, salt, baking powder, baking soda, cinnamon, nutmeg, and cloves.
Stir into the wet ingredients until just combined. Add zucchini, carrot, and nuts. Fold them into the batter.
Spoon the batter into prepared muffin tin, filling ¾ of the way full. Bake for 16-20 minutes, until a toothpick can be inserted and when removed, comes out clean.

Keyword baking, breakfast muffins, carrots, muffin recipe, muffins, zucchini, zucchini and carrot, zucchini bread

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September 11, 2024October 24, 2024

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Gooseberry Muffins

Gooseberries are not a traditional midwestern gardener’s fruit. I stumbled on them when I thought I had tried some at a farmer’s market and loved the fruit so much I wanted to grow my own. Turns out, gooseberries weren’t the correct fruit, but it certainly was a happy mistake. Each year, I make a few batches of delicious gooseberry jam and now these upgraded gooseberry muffins.

Never had a gooseberry? They are about the size of a large blueberry, but look like a miniature watermelon with the texture of a grape. Typing that just makes me smile. It almost sounds like a description from a Dr. Seuss book, but I think it’s a great description. They can be tart like a green grape or sweeter like a red grape. They grow on bushes with some gnarly thorns. I see that as part of the adventure of having them…can I get away without getting pricked?

I have an original gooseberry muffin recipe that went light on the sugar, heavy on the whole wheat, and may not be everyone’s cup of tea. This recipe has dropped the whole wheat, added some brown sugar, and has been tested by my family with two thumbs up! I hope you enjoy!

Your Ingredients

1 egg
½ cup Greek yogurt
¼ cup+ 2 tablespoons milk
1 teaspoon vanilla
2 tablespoon oil
¼ cup brown sugar, packed
¼ cup white sugar
1 – 1 ½ cups gooseberries, cleaned (1 ½ cups if you dig the tart flavor. 1 cup if you want it a little sweeter)
½ cup old fashioned oats
1 ½ cups all purpose flour
½ teaspoon salt
1 teaspoon baking powder

Your steps to Gooseberry Muffins

If you haven’t yet, nip off the ends on the gooseberries. You only want the berry portion in the muffin, Then, preheat the oven to 400 degrees. Prepare your muffin tin with non-stick cooking spray or muffin liners. This recipe will result in approximately 12 muffins.

In a large bowl, combine the flour, salt, and baking powder. Set aside.

In a small bowl, whisk egg. Add the yogurt, milk, vanilla, and oil. Whisk well. Stir in the white and brown sugar. Pour into the dry ingredients, stirring until just combined. Fold in oats and cleaned gooseberries. Again, you can use one to one and a half cups, depending on your preference of flavor. My family loves tart (think, rhubarb bread and pie), so I add more berries.

Divide the batter among the 12 muffin cups. Bake for 20-25 minutes, until cooked through. Allow to cool in the tin a few minutes before removing. I think these are best served warm with a cup of coffee.