Zucchini Carrot Muffins

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Do you find it hard to get kids to eat their veggies? If so, you’re not alone.

Many parents struggle to include healthy ingredients in their children’s diets without a fight. One simple solution is to bake them into delicious treats.

Zucchini carrot muffins are a great way to sneak in those extra veggies while still making a tasty snack.

These muffins are not only easy to make but also packed with nutrients.

Let’s explore how this recipe can help solve the veggie dilemma and make snack time a little healthier and a lot more enjoyable.

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Table of Contents

Healthy Zucchini Carrot Muffins Vegan

Ingredients

½ cup walnut or pecan halves, or ¼ cup dried fruit like golden raisins or cranberries
¾ cup grated zucchini (one small zucchini, unpeeled)
1 ¼ cups white whole wheat flour
1 cup old-fashioned rolled oats
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 ¼ teaspoons ground cinnamon
⅛ teaspoon ground nutmeg
¼ teaspoon kosher salt
¾ cup grated carrot (one large carrot)
2 large eggs (at room temperature)
½ cup plain nonfat Greek yogurt (at room temperature)
⅓ cup pure maple syrup or honey
¼ cup light olive oil or canola oil
2 teaspoons pure vanilla extract

Instructions

Preheat your oven to 350°F (175°C). Line 10 muffin cups with paper liners or lightly grease them with nonstick spray. Set aside.
If you’re using nuts, toast them first. Spread the nuts on a baking sheet and bake for 8 to 12 minutes, until they’re lightly brown and smell nutty. Permit them to cool, then roughly chop them.
Put the grated zucchini on some paper towels and pat it dry to get rid of extra moisture.
In a big bowl, mix the flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt together.
Gently fold in the grated carrot and zucchini.
In another bowl, mix the eggs, Greek yogurt, honey, oil, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing.
Fold in the nuts or dried fruit if you’re using them.
Pour the batter evenly into the muffin cups. Bake for approximately 18 to 22 minutes, or until a toothpick inserted in the middle comes out clean. Let the muffins cool in the pan for 4 minutes, then transfer them to a wire rack to cool completely. Enjoy your delicious muffins!

Tips For Baking With Zucchini

Grate It Fine: Use a fine grater to shred the zucchini. This helps it blend smoothly into the batter and prevents large chunks.
Drain Excess Moisture: Zucchini has a lot of water. After grating, place it in a clean cloth or paper towel and squeeze out the extra moisture to avoid soggy muffins.
Mix Well: Fold the grated zucchini into the batter gently, just until combined. Over-mixing can make the muffins dense.

How To Store Zucchini Carrot Muffins?

Cool Completely: Let the muffins cool completely before storing them. This keeps them from getting soggy.
Store in an Airtight Container: Place the muffins in an airtight container to keep them fresh. They can stay at room temperature for a few days.
Freeze for Longer Storage: If you want to keep them longer, freeze the muffins. Wrap each one in plastic wrap, then put them in a freezer bag. Permit them to thaw at room temperature when you’re ready to eat.

Dietary Swaps

Gluten-Free: Use gluten-free flour instead of regular flour for a gluten-free option.
Lower Sugar: Replace sugar with a natural sweetener like honey or maple syrup to cut down on refined sugar.
Dairy-Free: Substitute milk and butter with almond milk or coconut oil for a dairy-free version.

Tips For Making The Best Moist Zucchini Carrot Muffins With Oil

Don’t Overmix: Stir the batter until everything is mixed. Overmixing can make the muffins dry and tough.
Add Moist Ingredients: Ingredients like applesauce or yogurt can add moisture. Consider adding a bit of these to the batter.
Check Doneness: Insert a toothpick in the center of a muffin. If the toothpick comes out clean, the muffins are ready. If not, bake a bit longer.

How Do You Shred Zucchini For Muffins?

Wash and Peel (Optional): Start by washing the zucchini. You can peel it if you want, but it’s not essential.
Use a Grater: Get a box grater or a food processor with a grating attachment. Hold the zucchini and grate it on the fine side of the grater.
Squeeze Out Water: After grating, put the shredded zucchini in a clean cloth or paper towel. Squeeze it to remove extra moisture before adding it to your muffin batter.

Why Didn’t My Zucchini Carrot Muffins Gluten Free Rise?

Old Baking Powder or Baking Soda: Make sure your baking powder or baking soda is fresh. Old leavening agents may not help your muffins rise properly.
Overmixing: Mixing the batter too much can cause dense muffins. Mix just until everything is combined.
Too Much Liquid: If you didn’t drain the zucchini well, the extra moisture can make it hard for muffins to rise.

Why Did My Zucchini Muffins Sink In The Middle?

Underbaking: Muffins need enough time to cook through. If they aren’t baked long enough, they might sink. Take advantage of a toothpick to see if they’re done.
Too Much Baking Powder/Soda: Using too much baking powder or soda can cause the muffins to rise too quickly and then collapse. Stick to the recipe’s amount.
Opening the Oven Door: Opening the oven door too early can cause a drop in temperature, making the muffins sink. Try not to open the door until they’re close to being done.