Healthy Zucchini Carrot Muffins are my favorite way to use all that extra garden zucchini! I love that it uses carrots, pineapple and applesauce to make a super tender and moist muffin. Easy breakfast recipe idea to eat on the go!
As much as I love the garden bounty late summer brings, it is also very overwhelming. I wish there was a way to spread it out over the year so I could give proper appreciation to each and every crop. By the end of the summer, I’m desperately trying to keep it all from going to waste.
Even though my zucchini plants got a disease that turned the main stem into a granular powder, I still got quite the harvest from my two little plants before they died. I love zucchini that are small and tender, but once they get past about 8″ long, I will only use them in baking form.
I really loved these healthy zucchini carrot muffins recipe. It was a cross between carrot cake and zucchini bread. They were light, moist and truly delicious. I actually doubled the recipe because I have so much large zucchini to use up. I made two loaves and 24 muffins. My kids preferred the muffin form, probably because they felt like they were eating cupcakes. My hubby wanted me to whip up some cream cheese frosting to top them with but that would definitely turn them into cupcakes! I will be making another double recipe this weekend and freezing the muffins for when school starts and I need a quick breakfast. I think that will use up the rest of my zucchini and then I can turn my attention to the bushels of tomatoes……
These healthy zucchini carrot muffins are loaded with fresh zucchini, carrots, pineapple and applesauce. Perfect breakfast on the go recipe!
Ingredients
Scale
3 eggs
1/2 C oil
1/2 C unsweetened applesauce
2 C sugar
2 tsp vanilla
2 C shredded zucchini
3/4 C shredded carrots
10 oz crushed pineapple, drained
3 C flour
2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 1/2 tsp cinnamon
3/4 tsp nutmeg
1/2 C chopped nuts (optional)
Instructions
Preheat oven to 350 degrees.
In a large bowl, beat together eggs, oil and applesauce with a whisk. Add the sugar, vanilla, zucchini, carrot and pineapple then mix well. Add all the dry ingredients and mix together just until combined. Do not overmix!
Divide among 24 muffin tins lined with paper liners. Bake muffins for 20-22 minutes
Author:Carole Jones
Nutrition
Serving Size:1/24th
Calories:191
Sugar:19g
Sodium:197mg
Fat:6g
Saturated Fat:1g
Unsaturated Fat:4g
Trans Fat:0g
Carbohydrates:32g
Fiber:1g
Protein:3g
Cholesterol:23mg
Carole Jones
Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.
22 comments
Linda
4 years ago
I added golden raisins and wondered if you could add small chunks of apple to muffins?
Carole
4 years ago
Hi Linda! Yes you could but I would cook them down a bit on the stove first and press them dry before folding them into the batter. Because they are wet, they would add too much moisture if you put them in raw.
Lisa
2 years ago
Hi I was wondering if I can use coconut sugar for the sugar? Instead of applesauce can I use coconut oil?
Thanks
anthony
2 years ago
Hi Lisa, yes, you can substitute coconut sugar; just remember it is not quite as sweet as regular granulated sugar. You can also substitute coconut oil for applesauce and it is a 1:1 replacement.
Marie
6 months ago
These muffins are a winner. I baked two dozen yesterday, gave my friend one to try. She was so impressed that she bought all of them. I baking more at the moment. Highly recommend.
Garlic naan is completely addictive! A warm, aromatic bread that's soft on the inside with a slight crispiness on the outside and slathered with herbed garlic butter. This beloved Indian bread is both...
I am so excited to share with you an easy banana bread muffins recipe that will leave you craving more than just one! These homemade banana bread muffins combine the best of both worlds, bringing together...
Eggs are a breakfast staple in most families and for good reason. They're affordable, versatile, and packed with protein. Our family's favorite way to prepare eggs is to cook them over medium, with the...
Make these air fryer biscuits from scratch in just a few minutes for dinner tonight! Skip the nasty ones in the can or frozen, this easy recipe is made with real butter and comes together super fast. Also,...
Ready for the best air fryer french toast recipe out there? The little bites of french toast sticks are perfectly crispy and addictive. Plus, making these at home is an amazing healthy alternative to the...
Looking for an amazing breakfast recipe for a special occasion? A cinnamon coffee cake is just what you are looking for! This is the best coffee cake recipe ever because of the sour cream used in the batter,...
22 comments
I added golden raisins and wondered if you could add small chunks of apple to muffins?
Hi Linda! Yes you could but I would cook them down a bit on the stove first and press them dry before folding them into the batter. Because they are wet, they would add too much moisture if you put them in raw.
Hi I was wondering if I can use coconut sugar for the sugar? Instead of applesauce can I use coconut oil?
Thanks
Hi Lisa, yes, you can substitute coconut sugar; just remember it is not quite as sweet as regular granulated sugar. You can also substitute coconut oil for applesauce and it is a 1:1 replacement.
These muffins are a winner. I baked two dozen yesterday, gave my friend one to try. She was so impressed that she bought all of them. I baking more at the moment. Highly recommend.