Zucchini Carrot Nut Muffins

Nor M.


These are easy to make and very wholesome tasty muffins. They are great for breakfast or anytime! I really don't feel guilty eating these with all of the healthy fruits and veggies in them. The best part is they are really delish. Enjoy!!


★★★★★ 2 votes

6 large or 12 medium
10 Min
30 Min


Add to Grocery List

  • 2
    regular size eggs
  • 1/2 c
    vegetable or canola oil
  • 1 c
  • 3 Tbsp
  • 1 1/2 c
    plus 3 tablespoons flour
  • 1/4 tsp
  • 1 1/4 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 2 tsp
  • 1/2 c
    finely shredded cucumber, or zucchini squash with skin. i use a food processor
  • 1 c
    shredded carrots
  • 1/2 c
    finely chopped apple
  • 1/4 c
  • 1/2 c
  • 1/4 tsp
    ground cloves
  • 1/4 tsp

How to Make Zucchini Carrot Nut Muffins


  1. heat oven to 350 degree's oil with cooking spray,or line 6 large muffin size tin, 12 regular size muffin tin,or 1 loaf pan for bread.
  2. beat the eggs,sugar,water,and oil together. Add the flour,salt,baking powder,and soda. Beat on low until combined.
  3. mix in the remaining ingredients.
    ( clove optional)
    Pour in to muffin tin,or bread pan. Bake at 350 for 30 minutes or until pick comes out clean, after inserting in to center of muffin. Cool and serve!!

Printable Recipe Card

About Zucchini Carrot Nut Muffins

Main Ingredient: Flour
Regional Style: American
Dietary Needs: Vegetarian, Dairy Free, Soy Free
Other Tags: Quick & Easy, For Kids, Healthy

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