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Zucchini Carrot Muffins finished recipe

Zucchini Carrot Muffins

5 from 1 vote
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 1 hour 2 minutes
Servings: 12 muffins servings
Course: Breakfast
Cuisine: American
Calories: 390
Ingredients Method

Ingredients
  

Ingredients
  • 1 1/2 cups loosely packed (180 g) finely shredded zucchini from about 1 medium zucchini
  • 1 cup packed (110 g) finely shredded carrot from about 2 medium carrots
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon fine salt
  • 2 large eggs at room temperature
  • 3/4 cup packed (150 g) light brown sugar
  • 1/2 cup neutral vegetable avocado, or canola oil
  • 1/3 cup full-fat plain Greek yogurt
  • 2 teaspoons vanilla extract
  • 1/2 cup chopped walnuts or pecans optional

Method
 

Method
  1. Preheat the oven to 375°F (190°C). Line all 12 cups of a standard muffin pan with paper liners. Lightly grease the liners if they are not labeled nonstick.
  2. Finely shred the zucchini and carrots using the small or medium holes of a box grater. Avoid large shreds, which may remain firm or create uneven pockets in the muffins.
  3. Place the shredded zucchini in a clean kitchen towel and squeeze firmly over the sink. Remove the excess liquid without drying the zucchini completely. Measure 1 1/2 cups loosely packed (180 g) after squeezing.
  4. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Break up any compacted flour and make sure the spices and baking soda are evenly distributed.
  5. In a large bowl, whisk the eggs and brown sugar until smooth and evenly blended. Add the oil, Greek yogurt, and vanilla, then whisk until the mixture looks glossy and no streaks of yogurt remain.
  6. Stir the squeezed zucchini and shredded carrots into the wet mixture. Separate any clumps so the vegetables are evenly distributed.
  7. Add the dry ingredients to the vegetable mixture: Fold gently with a flexible spatula until only a few small flour streaks remain. Fold in the optional walnuts or pecans, if using, and stop mixing as soon as the batter is uniform. It should be thick, moist, and scoopable.
  8. Divide the batter evenly among the 12 prepared muffin cups. Each cup should be about three-quarters full. Smooth any tall peaks lightly with the back of the scoop.
  9. Bake on the center rack for 20 to 24 minutes. The muffins are done when the tops are lightly golden, the centers spring back when gently pressed, and a toothpick inserted in the middle comes out clean or with a few moist crumbs.
  10. If wet batter clings to the toothpick, continue baking for 2 minutes before checking again. If the tops are browning too quickly, place a loose sheet of aluminum foil over the pan.
  11. Place the muffin pan on a wire rack and let the muffins cool for 10 minutes. They will be delicate while hot, so removing them immediately may cause the sides to break.
  12. Transfer the muffins to the wire rack and cool for at least 10 more minutes before serving. The crumb will continue to set as the muffins cool.