Zucchini Carrot Recipes

With the abundance of squash in summertime, zucchini cakes are a popular seasonal treat. This one is light and not too sweet.

The original recipes calls these cupcakes. By substituting whole wheat flour, and applesauce for a portion of the white flour and oil, I made them healthier. I also used Splenda instead of sugar. I eliminated the cream cheese icing originally called for and decided to serve these as muffins! My kids love these, even requesting them for birthdays. For special occasions I go back to all white flour and add the icing! Otherwise--they make a great breakfast muffin or snack!

This is a great way to lighten up your pasta dish, and to add more veggies into your day. Might be a good way to "sell" those veggies to your pasta-loving kids, too.

Created by my 6 year old, this turned out to be amazing! Crisp, filling, and SO good for you

Again very nutritious with veggies, healthy flours like buckwheat, and not a lot of sugar! Moist and delicious!

I wanted a recipe with all wheat flour and no sugar and so experimented with a combination of different recipes. I like it because it is versatile and you can switch up many of the ingredients based on your preference.

This is a yummy way to use frozen zucchini and carrots from last years garden

These are moist, dense muffins that are NOT sugar or fat free...but are still on the healthy side of things.
I baked them to take on a camping trip & they were not only delicious first thing in the morning, but a nice pick-me-up during a hike~!
My 3 & 5yr olds love them too...a big + ;-)

Note to self: mini chocolate chips would be a good addition!

I may try with 100% whole grain

These muffins are moist and delicious. They are a popular treat among my vegan and non-vegan friends. They seem to be more delectable with fresh zucchini and carrots from the garden...If you are a dairy lovin' fool just substitute with the good 'ol fashioned stuff...

Healthy Zucchini/carrot bread

Healthy Fat Free Muffins with under 75 calories. Make sure to use the fine side of your grater. I used the large side and it made them come out ugly

Paleo awesome! Can be used to hold your on the go breakfast sandwich

Muffins

These are incredibly delicious and so, so healthy! Moist, sweet, and satisfying!

Low calorie and perfect for breakfast

A light dinner great with a tossed salad

This is one of my regular side dishes, it goes with everything!

adapted from

I've been making this for over 20 years. My family LOVES it. I used fresh zucchini and carrots from our garden. It's a definite favorite item in our family. It's NOT diet, but the vegetables are good for you! You can modify to be healthier.

Reprinted and modified from Mom's Cookies website.

Read carefully. In a large bowl mix eggs shredded zucchini and shredded carrots.
Add 1 cup brown sugar
Add 1/2 cup coconut oil. Melt your coconut oil first for 30 seconds. Very important. Mix
In a separate bowl add flour, 1/2 tsp baking soda. 1 tsp baking powder, and cinnamon. Mix. Add dry mixture to wet mixture bowl.
Add 1/4 cup chopped walnuts and 1/4 cup chocolate chips (optional).
Bake at 350 degrees for 20 minutes.
You can also make these as mini muffins.

The ingredients in the directions are correct amount as I did not know how to convert a few ingredients.

Adapted from averiecooks.com recipe.
I changed spices but very little else.

Adapted from a recipe in Magnificent Muffins Cookbook

375 for 20 min, turn over bake another 10 to 15. Option Fried: add 1/2 c oil to fry and add calories.

My kids LOVE this recipe!!

Zucchini Carrot Muffins (jwest)