Zucchini and Carrot Muffin

Lightly spiced and just slightly sweet, these are a great way to get some vegetables on the table in the morning. You can bake these in donut tins, but they could just as easily be muffins.

Ingredients: Makes 24 donuts or muffins

  • Non-stick cooking spray
  • 3 eggs
  • 1 cup canola oil
  • 3/4 cup sugar
  • 1 tablespoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 cup whole-wheat flour
  • 1 teaspoon baking soda
  • 1 tablespoon cinnamon
  • 3/4 teaspoon nutmeg
  • 1 teaspoon salt
  • 2 cups grated zucchini (about 1 medium)
  • 1/2 cup grated carrot


  1. Preheat the oven to 350°F. Spray 24 donut molds or muffin cups (or a combination) with nonstick cooking spray
  2. In a large bowl, whisk together the eggs, canola oil, sugar, and vanilla. Add the two flours, baking soda, cinnamon, nutmeg, and salt. Stir to combine. Stir in the zucchini and carrot.
  3. Divide the batter evenly among the donut molds and/or muffin cups. Bake until a toothpick inserted into the center of a donut comes out with only a few crumbs clinging to it, 15 to 18 minutes (or about 5 minutes longer for muffins). Let cool for 5 minutes in the tin, then carefully remove the donuts to a rack to cool. Serve warm or at room temperature.

Store at room temperature in an airtight container for up to two days. To freeze, wrap individual muffins in foil and freeze in a zip-top bag for up to three months.

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