Zucchini Carrot Muffins
Yogurt keeps these delightfully moist zucchini carrot muffins fresh for days (if you can hold on to them that long), and the nutmeg gives them extra zip.
By Yankee Magazine|Apr 12 2022|
Zucchini Carrot Muffins
Photo Credit: Aimee TuckerThe yogurt keeps these delightfully moist zucchini carrot muffins fresh for days (if you can hold on to them that long), and the nutmeg gives them extra zip. If you don’t have time to deal with an abundance of zucchini in season, try running the squash through the food processor and freezing the grated result in 1-cup batches. (Old 8-ounce yogurt containers are perfect for this.) When you’re ready to whip up a batch of muffins, just pull the zucchini out of the freezer, defrost, drain off the excess water, and add as directed.
Yield:
18 to 24 muffins
Ingredients
2 eggs, beaten
1 cup plus 2 tablespoons plain yogurt
1 cup canola oil
1 cup grated carrots
1 cup grated zucchini
4 cups all-purpose white flour
1 cup white sugar
2 tablespoons baking powder
1 teaspoon ground nutmeg
1 cup coarsely chopped pecans (optional)
Instructions
Preheat the oven to 375 degrees F. Grease 18 to 24 muffin cups or line with paper.
In a large mixing bowl, mix together the eggs, yogurt, and oil; then stir in the carrots and zucchini. Set aside. In another bowl, sift together the flour, sugar, baking powder, and nutmeg. Add the dry ingredients to the wet mixture and stir until just combined. The batter will be thick and lumpy. Stir in the chopped pecans. Spoon the batter into the prepared muffin cups and bake for 15 to 20 minutes or until a tester inserted in the center comes out clean.
The only change I made to this recipe was to make a bread instead of muffins. I enjoyed it thoroughly and will definitely be making it again!
These are super delicious! I made them exactly as directed and froze some zucchini for future batches too. The next day I sliced them in half, toasted and spread with butter – yummy!
Should there have been a bit more sugar in this recipe? I made them today & prefer muffins a tad sweeter than these.
Used 1/2 cup dark brown sugar instead of white sugar and squares rather than muffins. Disappeared before totally cooled off!
If making it in a loaf pan what temperature and how long?
Thank you
What are the nutritional facts ? I would like to make these but I am a diabetic.
Hi Sue. Unfortunately, we are unable to provide nutritional information for our recipes. If you Google “recipe nutrition calculator” you should find multiple resources that may be able to help.
Just substitute Splenda for the sugar. Works great in most baking. I’m also a diabetic and use it all my baking.
Try Swerve – much better than Splenda and better for you and measures cup for cup with real sugar
I was disappointed in this receipt as I felt they were not sweet enough. Thought maybe too much flour in receipe and more moisture needed. Was disappointed in results. Needs some fine tuning!
I made these muffins and found them to be very bland and tasteless. I thought that maybe they would taste better the next day but unfortunately that’s not the case. I’ve reread the recipe several times to see if I had missed something or had used incorrect amounts but I followed the recipe exactly. So disappointing and a waste of time and ingredients.
One can add some cinnamon and ginger to add some zip and spiciness to ones baked Zucchini and Carrot based muffin recipe to add some memorable all natural tasting baked goods flavors.
I agree…bland. I sprinkled a mixture of cinnamon and sugar on top after reading the other comments. That gave them a little extra flavor and sweetness. I like that they have more nutritious ingredients than many recipes, though. I think it might be worth trying a little more seasoning…maybe a bit of cinnamon in the batter…or maple sugar in place of white sugar.
I haven’t made these, but looking at all of the “these are bland” comments the obvious missing ingredient is salt. While I am not a huge baker salt is pretty much a key ingredient in most baked goods. I bet a 1/4 to 1/2 a teaspoon of salt would probably be the key to more flavorful muffins.
I thought this sounded like a great recipe to use up zucchini but it didn’t have any flavor. I made sure I didn’t leave out any ingredients, it’s just missing something to give it more flavor.
Add 1t Salt and 1T Cinnamon to add more flavor. Easy to make but without the adds I mentioned, they are very bland.