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Zucchini Carrot Muffins

Zucchini Carrot Muffins

By Kate

Grated zucchini and carrot combined with coconut flour and whole wheat flour for a moist muffin. Eggs, applesauce, and avocado oil bind and enrich. Brown sugar adds depth while cinnamon and ginger hit aromatic notes. Baking soda and powder lift the batter just right. Water squeezed out from zucchini to avoid sogginess. Baked to golden tops with a slight spring back on touch. Twelve muffins yield a subtly spiced, textured bite with visible flecks of veggies and coconut. Practical veggie bake good for breakfast or snack. Adaptable and forgiving with easy swaps.
Prep: 20 min
Cook: 25 min
Total: 45 min
Serves: 12 muffins
muffins healthy baking vegetable recipes snacks
Introduction
Shred veggies, squeeze water, keep your hands busy. Muffins? Not just flour and sugar jammed together. You need moisture control or you get a mushy mess. Zucchini’s like a sponge, so wring it hard – no excuses. Coconut flakes add texture, a little chew. Not just sweet sponges. Brown sugar for richness, cinnamon and ginger add familiarity but with a kick. Applesauce not only moistens but cuts down on fat. Using avocado oil here, subtle, stable. Eggs, binding but not overwhelming. Batter looks thick; that’s good. Will bake to a light golden brown with a slight sheen, smell warming. Muffins get spring when pressed – no sinky middles. Follow timing loosely, trust sight and feel over the clock. Kitchen chaos? Remember the squeeze step.

Ingredients

  • 1 1/2 cups shredded zucchini (squeezed dry)
  • 1 1/4 cups shredded carrot
  • 1/3 cup coconut flakes unsweetened
  • 1 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsweetened applesauce
  • 2 large eggs
  • 1/3 cup avocado oil (or light olive oil)
  • 1 teaspoon vanilla extract

    • About the ingredients

    Shredding fine but not too fine is key. Carrots need shredding to release natural sugars but zucchini’s water content demands squeezing else all moisture wrecks your crumb. Coconut flakes add a bite and balance soft muffin with chew. Whole wheat flour brings density and fiber, all-purpose adds tenderness. Brown sugar gives moisture and depth, white sugar or maple syrup can swap but tweak wet/dry. Spices—cinnamon and ginger—used for warmth and complexity, adjust to taste. Baking powder and baking soda together ensure lift and lightness, especially with acidic applesauce in mix. If you must, use olive oil but expect slight flavor change. Eggs add structure; applesauce stands in partly for fat and moisture. Vanilla for roundness. Don’t skip the salt, it brightens the flavors.

    Method

  • Heat oven to 380 F. Grease muffin tin or fit with liners. Not optional. Muffins stick otherwise.
  • Coarse grate zucchini and carrot on largest grater side or pulse short bursts in food processor to avoid mush. Zucchini alone holds water like a sponge. Press firmly in a clean thin kitchen towel or nut milk bag. Paper towel works for small amounts. Squeeze until no more drips. Crucial step. Skip and muffins soggy, fail at crumb.
  • Dump shredded veggies in bowl, set aside. In another large bowl mix coconut flakes and flours. Whole wheat brings structure. Add brown sugar, cinnamon, ginger, baking powder, baking soda, salt. Mix well so leaveners distribute evenly. Clumps ruin rise.
  • Whisk applesauce and eggs in small bowl until frothy. Add oil and vanilla, whisk gently to combine. Pour this wet mix into dry ingredients. Stir until just moistened. Do not overmix. Miss this step and muffins turn tough. Some lumps are fine.
  • Fold in shredded veggies gently, folding not stirring, until veggies just incorporated. Too rough and batter deflates. Batter thick but spoonable. Spoon into prepared cups filling about 2/3 full.
  • Slide into oven. After 18 minutes check tops. Edges pull from pan and muffin tops spring back with light press. Golden brown, smell aromatic with cinnamon and sweet carrot. Muffin spikes a wooden toothpick and watch for tiny moist crumbs, not raw batter.
  • If toothpick wet, bake up to 5 more minutes watching carefully. Oven temps vary.
  • Rest muffins 5-10 minutes in tin before transferring to rack. Hot too fragile and crumbly.
  • Cool fully, store airtight for 3-4 days. Freeze well without sogginess. Thaw at room temp.
  • Substitute notes: Swap all flours for gluten-free blend for allergy. Maple syrup or honey in place of brown sugar but expect wetter batter; reduce oil slightly if so. Use melted coconut oil but expect slight coconut aroma. Greek yogurt can replace applesauce for tang and bite, reduce eggs to 1 if so.
  • No nut milk bag? Use a few layers of clean thin dish towel or even coffee filter layered in a sieve. Patience pressing out liquid, very important.
  • If the batter is too dry add a tablespoon or two of milk or water. Too wet, add a sprinkle of flour.
  • Avoid large chunks of veg. Too big and muffins collapse. Medium coarse shred looks best.

    • Technique Tips

    Preheat higher than usual to get initial spring and crust. Prepare pans well. Muffins love nonstick or liners for clean release. Shredding veggies uniform helps muffins cook evenly and texture evenly distributed. Squeezing zucchini dry prevents waterlogged batter. Mix dry ingredients thoroughly so leavening spreads out. Combine wet separately, then fold carefully; overmix and muffins turn dense and tough. Folding is gentle – coax not batter. Fill tins two-thirds full to avoid overflow but enough room for lift. Check early for doneness visually and by touch. The little crackled crust on top is called that’s your cue. Slightly springy center feels done. If inserting toothpick, it should come out with tiny moist crumbs, no wet batter. Cooling in pan first helps muffins set, too abrupt handling causes misshapen muffins. Store airtight for freshness or freeze. Reheat gently to revive aroma and warmth.

    Chef's Notes

    • 💡 Grate zucchini and carrot. Avoid mush. Squeeze damp veg out. Use a towel or nut milk bag. Paper towels too. Control moisture well. That’s key.
    • 💡 Mix flours and coconut flakes. Whole wheat for structure. Brown sugar brings depth but blends well. Baking powder lifts. No lumps in dry mixes.
    • 💡 Watch muffin tops. Edges pull from the pan. Press gently, they should spring back. Golden brown is good. Toothpick should have tiny moist crumbs.
    • 💡 Store in airtight containers. Lasts 3-4 days. Freeze muffins too. Thaw on the counter. Don't risk sogginess. Rethink how to revive them.
    • 💡 Substitute with gluten-free flour if needed. Honey or maple syrup can work. Adjust liquid in batter slightly. A little coconut oil is fine too.

    Kitchen Wisdom

    What if muffins are too dry?

    Add a spoon of milk. Or swap some flour. Think adjustments. Or a little more water might help.

    Can you freeze these muffins?

    Definitely. Store well in freezer. Thaw out. Let them sit at room temp. Soft texture returns.

    What alternatives can I use for eggs?

    Flax eggs are an option. Or try applesauce. Reduces fat too. Adjust liquids in recipe.

    How can I tell if they're done?

    Check for golden tops. Spring back on touch. Toothpick clean or with crumbs? That’s your signal.

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