Carrot Zucchini Muffin

Carrot Zucchini Muffin

Carrot Zucchini Muffin

Makes 12 standard-sized
  • 1/4 cup (60 ml)pecans or walnuts, toasted and coarsely chopped
  • 1 1/3 cups (320 ml) grated raw carrot(about 2-3 peeled carrots)
  • 1 small zucchini, peeled and grated
  • 1 1/3 cups (175 grams) all-purpose flour
  • 3/4 cup (150 grams) granulated white sugar
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup (120 ml) coconut(sweetened or unsweetened) (optional)
  • 2 large eggs
  • 1/2 cup (120 ml) safflower, corn, vegetable, or canola oil
  • vanilla
  • raisin(optional)


  • Carrot Muffins: Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Place paper liners in 12 muffin cups. Toastthe pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely. Peel and finely grate the carrots and Zucchini.Set aside. In a large bowl whisk together the flour, sugar, baking soda, baking powder, salt, and ground cinnamon. Stir in the nuts and coconut.
  • In a separate bowl whisk together the eggs, oil, and vanilla extract. Fold the wet ingredients, along with the grated carrot and zucchini, into the flour mixture, stirring just until moistened. Evenly divide the batter between the prepared muffin cups and bake for 20 -25 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool on a wire rack. After about 10 minutes remove the muffins from the pans and cool completely on a wire rack before frosting.

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  • Chef Maryam Ghargharechi
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