Ingredients
Scale
- 1 cup grated zucchini
- 1 cup grated carrots
- 2 cups all-purpose flour
- ¾ cup sugar or honey (for natural sweetness)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- ½ cup vegetable oil or melted coconut oil
- 1 teaspoon lemon zest
- ¼ cup fresh lemon juice
- Optional: ½ teaspoon cinnamon or vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it with nonstick spray.
- Grate zucchini and carrots using a box grater or food processor; squeeze out excess moisture.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and optional cinnamon.
- In a separate bowl, beat the eggs, then add the vegetable oil, lemon zest, lemon juice, and honey or sugar. Whisk until well combined.
- Gently fold the grated zucchini and carrots into the wet mixture.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Squeeze out as much moisture as possible from the grated vegetables to prevent sogginess.
- You can substitute honey with maple syrup or agave nectar for different sweetener options.
- Add nuts or raisins for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: Healthy, Vegetarian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 150 Kcal
- Sugar: 8g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 20mg