Carrot Apple Zucchini Muffins
Moist muffins packed with shredded carrot, apple, and zucchini — a great way to sneak in extra produce.
Equipment
- Muffin tin
- Mixing Bowls
- Grater
- Wire rack
Ingredients
Wet / produce
- 1 cup shredded zucchini (excess moisture removed)
- 1 cup shredded carrot (about 2-3 medium carrots)
- 1 cup shredded apple (cored, skin on optional)
- 1 cup plain yogurt or applesauce for moisture
- 2 eggs large, room temperature
Dry ingredients
- 2 cups all-purpose flour
- 1½ cups whole wheat flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon salt
Optional mix-ins
- ½ cup chopped nuts (e.g. walnuts or pecans) optional
Instructions
- Preheat the oven to 175 °C (350 °F). Line muffin tin(s) with liners or grease lightly.
- After grating zucchini, carrot, and apple, squeeze out excess moisture (especially from zucchini) using paper towels or a clean cloth.
- In a large bowl, whisk together yogurt (or applesauce) and eggs until smooth. Stir in the shredded zucchini, carrot, and apple.
- In a separate bowl, whisk together all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gently fold the dry ingredients into the wet mixture until just combined (do not overmix). If using nuts, fold them in now.
- Divide the batter evenly among the muffin cups (fill nearly to top).
- Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let muffins rest in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
These muffins are flexible: you can substitute flours, omit nuts, or add raisins. The key is removing excess moisture from zucchini to avoid sogginess. The Allrecipes version of a similar carrot-apple-zucchini muffin gives a base formula of 1 cup zucchini, 1 cup carrots, 1 apple, yogurt, eggs, and a mix of flours. :contentReference[oaicite:0]{index=0}