Can I make Zucchini Carrot Muffins gluten-free?

Yes. Replace the regular flour with a quality 1-to-1 gluten-free baking flour designed to substitute for all-purpose flour. Different gluten-free blends absorb moisture differently, so the finished muffins may have a slightly different texture.

Can I make Zucchini Carrot Muffins vegan?

Yes. You can replace the regular eggs with flax eggs to make a vegan variation. Also make sure any optional additions you use are plant-based. Coconut oil already works well as the fat in this recipe.

Should I remove the water from shredded zucchini?

Remove some of it, but don't squeeze the zucchini completely dry. Gently press the shredded zucchini in a paper towel to eliminate excess liquid while retaining enough moisture to keep the Zucchini Carrot Muffins soft and tender.

Easy Zucchini Carrot Muffins: Moist and Wholesome

Name: Zucchini Carrot Muffins
Prep time: 15 min
Cook time: PT-496244H11M51S
Total time: PT-496244H11M51S
Cuisine: American
Ingredients: 2 cups all-purpose flour or whole-wheat flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 2 teaspoons ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/8 teaspoon ground cloves; 1/2 cup pure maple syrup; 1/3 cup unsweetened applesauce; 1/3 cup coconut oil, melted and slightly cooled; 2 large eggs, at room temperature; 1 1/2 teaspoons pure vanilla extract; 1 cup shredded zucchini, excess liquid gently squeezed out; 1 cup shredded carrots; 1/2 cup flaked coconut; 1/3 cup raisins or dried cranberries; 2 tablespoons turbinado sugar, for topping

Description

Moist and wholesome Zucchini Carrot Muffins made with shredded zucchini, carrots, warm spices, pure maple syrup, applesauce, coconut, and raisins. These naturally sweetened muffins are perfect for breakfast, brunch, snacks, and freezer-friendly meal prep.

Ingredients

Scale

2 cups all-purpose flour or whole-wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 cup pure maple syrup
1/3 cup unsweetened applesauce
1/3 cup coconut oil, melted and slightly cooled
2 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 cup shredded zucchini, excess liquid gently squeezed out
1 cup shredded carrots
1/2 cup flaked coconut
1/3 cup raisins or dried cranberries
2 tablespoons turbinado sugar, for topping

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Instructions

Preheat the oven to 375°F. Line a standard muffin tin with paper liners and lightly spray the liners with nonstick cooking spray.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
In a large bowl, whisk together the maple syrup, applesauce, and melted, slightly cooled coconut oil.
Add the eggs and vanilla extract to the wet ingredients and whisk until well combined.
Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix.
Gently fold in the shredded zucchini, shredded carrots, coconut, and raisins or dried cranberries.
Divide the batter evenly among the prepared muffin cups and sprinkle the tops with turbinado sugar.
Bake for 20 to 24 minutes, or until the muffins are golden brown, the tops spring back when gently pressed, and a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack and cool for about 15 minutes before serving.

Notes

Gently squeeze excess moisture from the shredded zucchini with a paper towel, but do not wring it completely dry because some moisture helps keep the muffins tender.
Avoid overmixing the batter, which can make the muffins dense or tough.
Whole-wheat flour can be used instead of all-purpose flour for a heartier texture.
For a gluten-free variation, use a reliable 1-to-1 gluten-free baking flour.
For a vegan variation, replace the eggs with flax eggs.
Coconut oil can be replaced with vegetable oil, canola oil, or melted butter.
Raisins can be omitted or replaced with dried cranberries.
Store cooled muffins in an airtight container at room temperature for up to 2 days.
Freeze completely cooled muffins in a freezer-safe container or bag for up to 3 months.
Thaw frozen muffins at room temperature or warm them in the microwave for about 30 seconds.

Prep Time: 15 minutes
Cook Time: 20-24 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 221
Sugar: 10g
Sodium: 166mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 4g
Protein: 4g
Cholesterol: 27mg