Finding Your Ease

Zucchini – Carrot Muffins

Ok I have to admit I am still giggling about this one. This week I baked some muffins so that I can give some alternative snacks to school. I often bake the Oat and Apple ones but I was looking for something different, preferable with vegetables and not again the carrot cake muffins (minus the frosting). It should be something new.

So I checked for zucchini muffins. But something green in a muffin?! Not the best with my kids!  So, while walking the aisles in the shop I came across the zucchinis contemplating if I should give it a try. But hang on, there they were – YELLOW zucchinis!

If I would mix yellow zucchini and carrots I can “sell” them as carrot muffins, after all the yellow will nicely blend in.

And truth to be told – it was a hit, they all loved them!

They are juicy (can you say juicy when talking about a muffin?!), fresh and a great alternative for their school snacks!

I changed the original Zucchini Muffins recipe that I found on Simply Recipes a little bit, feel free to try!

Best of all they are super quick and easy to make, no mixer needed!

Zucchini – Carrot muffins


  • 2 cups grated fresh zucchini (try the yellow ones if green is an issue at home)
  • 1 cup grated carrots
  • 2/3 cup melted unsalted butter (I mixed butter and apple sauce)
  • 1 1/3 cup sugar
  • 2 eggs, beaten
  • 2 teaspoons vanilla
  • 2 teaspoons baking soda
  • Pinch salt
  • 3 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1 cup raisins or dried cranberries (optional)

Preheat the oven to 175°C (350F).

In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini, carrots and then the melted butter and applesauce (if you use).

Then the dry ingredients: in a separate bowl, mix together the flour, baking soda, nutmeg, cinnamon, and salt.

Stir these dry ingredients into the zucchini mixture. (Do not over-mix!)

Stir in raisins or cranberries (optional). I blended them in the food processor to have it all a bit smoother.

Use an ice-cream- or normal spoon to distribute the muffin dough equally among the cups.

Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 20 to 25 minutes.

In tend to test mine with a toothpick to make sure the center of the muffins are done.

When baked cool for 5 minutes on a wire rack. Remove muffins from the tin let cool another 20 minutes.

And you are done!


Have a nice weekend and happy baking for some healthy snack!