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–+ servings
zucchini carrot muffins

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!
3 from 2 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast
Cuisine American
Servings 12 muffins

Equipment

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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