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Zucchini-Carrot Muffins
Zucchini-Carrot Muffins

Zucchini-Carrot Muffins

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Cook Minutes 38 Min
Prep : 20 Min Cook: 18 Min
Update your usual zucchini muffins with the flavourful addition of shredded carrots in this Zucchini-Carrot Muffins recipe. As a bonus, adding applesauce allows you to use less oil in the batter. Whether you're starting your morning or looking for a "veggie-ful" dessert, you're sure to love our extra-moist Zucchini-Carrot Muffins.
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18 Servings
Servings
Original recipe yields 18 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 eggs
2/3 cup unsweetened applesauce
2 Tbsp. oil
1 tsp. vanilla
2/3 cup granulated sugar
1 cup packed brown sugar, divided
2-3/4 cups flour, divided
2 tsp. ground cinnamon
1/2 tsp. Magic Baking Powder
1/2 tsp. baking soda
1/2 tsp. salt
1-1/3 cups shredded zucchini, patted dry
1/2 cup shredded carrots, patted dry
1/2 cup chopped pecans
5 Tbsp. butter, melted
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How do I make it ?
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Step 1
Heat oven to 375°F.
Step 2
Mix eggs, applesauce, oil, vanilla, granulated sugar and 1/2 cup brown sugar in medium bowl until blended.
Step 3
Combine 2 cups flour, cinnamon, baking powder, baking soda and salt in large bowl. Add applesauce mixture; stir just until dry ingredients are moistened. Stir in vegetables.
Step 4
Spoon into 18 paper-lined muffin pan cups.
Step 5
Combine nuts and butter with remaining brown sugar and flour; sprinkle over muffin batter.
Step 6
Bake 18 min. or until toothpick inserted in centres comes out clean. Cool muffins 5 min. Remove from pans to wire racks; cool slightly.
Kraft Kitchen Tips!
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Storage Know-How
Store cooled muffins in airtight container at room temperature up to 3 days before serving.
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How to Easily Portion Muffin Batter
Use a 1/4-cup measuring cup or small ice cream scoop to easily portion the muffin batter into the prepared muffin cups.
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Try this Favourite Muffin Recipe
Try this recipe for Cinnamon, Apple and Oat Muffins. It is one of our most popular muffin recipes!
NutritionTitleCont_Left-Bracket
Nutrition
Calories
350
Calories From Fat
0
% Daily Value
Fat 8 g
Saturated fat 2.5 g
13 %
Cholesterol 30 mg
Sodium 330 mg
14 %
Carbohydrate 65 g
Fibre 10 g
Sugars 35 g
Protein 6 g
Vitamin A
1020 %
Vitamin C
35 %
Calcium
10 %
Iron
15 %
Servings
18 servings, 1 muffin each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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