Zucchini Carrot Muffins

Every week this summer, my zucchini plant has been dutifully producing one, or even two zucchinis. And I continue to struggle to come up with ways to use them up. There’s only so many chocolate zucchini loaves or lasagnas with zucchini layers one can eat!

A couple months ago, I came across a recipe for Courgette (Zucchini) Carrot Muffins. The concept sounded good, but I wasn’t sold on the actual recipe. Zucchini is so plain tasting that it needs a bit of punch—some chocolate, or even spice. So I experimented with a tried and true family recipe for Carrot Apple Muffins, but substituted the apple with shredded zucchini. The result? Delicious and somewhat nutritious. These muffins are ideal for a breakfast on the go, or a school snack. They also freeze well.

Carrot Zucchini Muffins

Makes 18 muffins

1 cup all-purpose flour
1 cup whole wheat flour
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1 cup brown sugar, packed
1 tsp vanilla
1 1/2 cup finely shredded carrot
1 1/2 cup finely shredded zucchini
1 cup raisins
1/4 cup vegetable oil
1/2 cup milk
2 eggs, beaten

1. Preheat oven to 375F.
2. In a large bowl, combine flour, whole wheat flour, baking soda, baking powder, salt, and cinnamon. Stir in sugar. Add carrot, zucchini, and raisins, and mix together.
3. Make a well in the centre of the mixture, and add oil, milk, eggs, and vanilla. Stir until just moistened.
4. Use a 1/4 cup measuring cup to scoop muffin batter into greased tins. Bake for 18-20 minutes or until a toothpick inserted comes out clean.