Best Spiced Zucchini Carrot Muffins Recipes

ZUCCHINI CARROT SPICE MUFFINS

Zucchini Carrot Spice Muffins image

This is my own tweak on a classic zucchini bread recipe -- fruity and spicy and moist. Even my squash-and-carrot-loathing kids like these!

Provided by ChicPeaz

Categories Quick Breads

Time 30m

Yield 24 muffins, 24 serving(s)

Number Of Ingredients 16

Ingredients

2 cups sugar
3 eggs
1 cup oil
2 teaspoons vanilla
2 cups grated zucchini
1/2 cup grated carrot (one large carrot)
1/2 cup grated apple (one medium apple)
1 (8 ounce) can crushed pineapple in juice
3 1/2 cups flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon clove

Steps:

Preheat oven to 350*.
Squeeze excess moisture from zucchini and apple.
In a medium bowl, mix together flour, soda, powder, salt and spices.
In a large bowl, mix sugar, eggs, oil and vanilla until well blended.
Add zucchini, carrot, apple and pineapple to wet mixture.
Add dry ingredients. Mix until combined.
Pour into paper-lined or greased muffin tins (24 muffins) or greased loaf pans (2 large).
Bake for 20 minutes (muffins) or 60 minutes (loaves).
May be topped with cream cheese icing for extra deliciousness!

Nutrition Facts : Calories 232, Fat 9.9, SaturatedFat 1.6, Cholesterol 26.4, Sodium 221.3, Carbohydrate 33.3, Fiber 0.9, Sugar 18.7, Protein 2.9

ZUCCHINI CARROT MUFFINS

Zucchini Carrot Muffins image

This recipe was entered into a muffin contest. It's from taste of home. It was entered by Loretta Blaine. I think this sounds delicious! It was in the top 12.

Provided by Courtly

Categories Quick Breads

Time 37m

Yield 18 serving(s)

Number Of Ingredients 14

Ingredients

2 cups shredded carrots
1 cup shredded zucchini
1 cup chopped peeled apple
3/4 cup flaked coconut
1/2 cup chopped almonds
2 teaspoons orange zest
2 cups all-purpose flour
1 1/4 cups sugar
1 tablespoon ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
3 eggs, lightly beaten
3/4 cup vegetable oil
1 teaspoon vanilla extract

Steps:

Gently toss together carrot, zucchini, apple, coconut, almonds and orange peel; set aside.
In a large bowl, combine flour, sugar, cinnamon, baking sida and salt.
Combine eggs, oil and vanilla; stir into dry ingredients just until moistened (batter will be thick). Fold in carrot mixture.
Fill greased or paper-lined muffins cups two-thirds full. Bake at 375 for 20-22 minutes or until a toothpick comes out clean.
Cool in pan 10 minutes before removing to wire rack.

Nutrition Facts : Calories 248.1, Fat 13.1, SaturatedFat 2.6, Cholesterol 31, Sodium 250.3, Carbohydrate 30.2, Fiber 2, Sugar 17, Protein 3.6

ZUCCHINI CARROT MUFFINS

Zucchini Carrot Muffins image

Meet the Cook: No matter when I make these muffins - for breakfast, or for lunch to serve with a bowl of soup or salad - my husband devours them! He's retired from the Air Force, and we have four grown children. Gardening's my top hobby. -Loretta Baline, South Burlington, Vermont

Provided by Taste of Home

Time 35m

Yield 18 standard size muffins.

Number Of Ingredients 14

Ingredients

2 cups shredded carrot
1 cup shredded zucchini
1 cup chopped peeled apple
3/4 cup sweetened shredded coconut
1/2 cup chopped almonds
2 teaspoons grated orange zest
2 cups all-purpose flour
1-1/4 cups sugar
1 tablespoon ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
3 large eggs, lightly beaten
3/4 cup canola oil
1 teaspoon vanilla extract

Steps:

Gently toss together carrot, zucchini, apple, coconut, almonds and orange zest; set aside. , In a large bowl, combine flour, sugar, cinnamon, baking soda and salt. Combine eggs, oil and vanilla; stir into dry ingredients just until moistened (batter will be thick). , Fold in carrot mixture. Fill greased or paper-lined muffin cups two-thirds full. , Bake at 375° for 20-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

Nutrition Facts : Calories 249 calories, Fat 13g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 231mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 2g fiber), Protein 4g protein.

SPICED ZUCCHINI CARROT MUFFINS

Spiced Zucchini Carrot Muffins image

Scrumptious spiced muffin recipe and a great way to sneak zucchini and carrot into your diet!

Provided by sassbyheather

Categories Bread Quick Bread Recipes Zucchini Bread Recipes

Time 45m

Yield 21

Number Of Ingredients 14

Ingredients

1 cup butter
1 cup white sugar
3 eggs
2 cups grated zucchini
1 cup grated carrots
3 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons ground nutmeg
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
¼ teaspoon baking powder
½ cup raisins
½ cup chopped walnuts

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
Combine butter, sugar, and eggs in a large bowl; beat with an electric mixer until creamy. Beat in zucchini, carrots, and vanilla extract.
Combine flour, nutmeg, cinnamon, salt, baking soda, and baking powder in a separate bowl. Mix into the creamed butter mixture. Stir in raisins and walnuts. Pour batter into the greased muffin cups.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 17 minutes.

Nutrition Facts : Calories 227.3 calories, Carbohydrate 28 g, Cholesterol 49.8 mg, Fat 11.6 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 6.1 g, Sodium 254.4 mg, Sugar 12.6 g