Carrot zucchini muffin
Serves: 12
Thanks to "Gimme Some Oven" blog (fab name) for the inspiration.
  • 1 Cup sugar
  • 2 Tbsp. canola or or grapeseed oil
  • 2 Tbsp Greek yogurt
  • 1 tsp. salt
  • 2 large eggs
  • 2 cups grated zucchini
  • 2 cups grated carrots (that was two large carrots, for me)
  • 1 cup unbleached white flour
  • 1 cup whole wheat flour
  • 2 tsp. baking powder
  • 2 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground nutmeg
  • OPTIONAL: 1/2 cup chopped pecans or walnuts, toasted
  1. Preheat oven to 375. Prepare a pan with 12 standard muffin cups, paper liners or cooking spray.
  2. In a large bowl, whisk together the sugar, oil, yogurt, salt, and egg. Add zucchini, carrots, cinnamon and pecans.
  3. Whisk together the remaining ingredients in a separate bowl and add to the wet batter. Stir until just combined. Divide the batter evenly. It won't raise significantly, so fill the cups 3/4 full. Let the muffins rest for 10 minutes before placing them into the oven.
  4. Bake the muffins until the edges are lightly browned, about 18 to 23 minutes. A toothpick inserted into the center of a muffin should come out clean.
  5. Cool muffins in the pan for 10 minutes; transfer to a rack, and cool completely.
  6. ENJOY!
  7. Makes 12 muffins
Recipe by Wine and a Spoon at