Easy Carrot Zucchini Muffins
A summer favourite in our farm kitchen, our homemade Carrot & Zucchini Muffins are made with fresh, garden-grown zucchini. Baked with simple and wholesome ingredients, they’re the perfect little treat to enjoy with a morning coffee, afternoon tea, or as a snack on a sunny summer day.
Yield: 12 Muffins
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients
⅔ cup (156 ml) vegetable oil
2 large eggs, room temperature
½ cup (100 g) granulated sugar
½ cup (100 g) packed light brown sugar
1 teaspoon (5 ml) vanilla extract
2 cups (250 g) all-purpose flour
½ teaspoon (3 g) baking soda
½ teaspoon (2 g) baking powder
½ teaspoon (3 g) salt
2 teaspoons (4 g) ground cinnamon
1 ½ cups (160 g) finely shredded unpeeled zucchini, patted dry
½ cup (40 g) finely shredded carrot, patted dry
Method
Preheat oven to 375° F. Line a muffin pan with muffin liners and set aside.
In a medium bowl, mix together vegetable oil, eggs, granulated sugar, brown sugar and vanilla until well combined. Set aside.
In a large bowl, whisk together flour, baking soda, baking powder, salt and cinnamon. Add wet ingredients to the dry ingredients and stir until combined (be careful not to over mix). Add shredded zucchini and carrot, and stir until incorporated.
Use a spoon to transfer batter into prepared muffin pan until each cup is about three-quarters full. Bake at 375° F for 25 minutes, or until a toothpick inserted in the center of a muffin comes out with little to no crumbs.
Cool muffins in the pan for 3 minutes then remove muffins to a wire cooling rack. Serve warm or at room temperature. Store in an air tight container at room temperature for up to 5 days.