Zucchini, Apple, Carrot Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 22
Ingredients
Zucchini Apples, fresh with skin Carrots, raw Butter, salted Honey Maple Syrup - Maple Grove Farms Pure Maple Syrup (1/4 cup) Egg, fresh, whole, raw Almond Extract (by CRANKYGIRL) Whole Wheat Flour Oats, Quaker Baking Soda Baking Powder Cinnamon, ground Nutmeg, ground
ZUCCHINI BREAD WITH APPLES AND CARROTS
COOK TIME 60 mins TOTAL TIME 1 hour
Serves: 16
INSTRUCTIONS
Preheat oven to 350F. Butter and flour two 8"x4" loaf pans.
Grate zucchini using a grater or food processor. Combine zucchini and salt in a large colander and mix well. Allow to stand for 10 minutes. Press as much liquid out of the zucchini as possible while in the colander. Then, using either a salad spinner or this homemade version, get all the remaining water out of the zucchini.
Meanwhile, melt butter in a large bowl. Add honey and maple syrup and mix well. Add eggs and vanilla and mix well.
Add shredded carrot, apple and zucchini and stir to combine very well.
In a separate small bowl, mix all the flours, baking soda, baking powder, cinnamon and nutmeg and combine well.
Add half of the dry ingredients to the wet ingredients and stir to barely combine, approximately 5 big rounds of the bowl.
Add the remaining dry ingredients to the bowl and stir to just barely combine, another 5-7 big rounds of the bowl.
Divide batter evenly between loaf pans and bake for 50-60 minutes, or until a knife inserted in the center comes out clean.
NOTES
* To make oat flour, blend rolled oats in a blender until they are the consistency of flour.
Inspired by Smitten Kitchen
ADDITIONAL RECIPE TIPS
To turn these into muffins instead of bread, measure 1/3 cup of batter into muffin tins (go reusable if you can) and bake for 20-24 minutes, or until the top is golden brown.
If you really want to knock their socks off, consider adding dried cranberries, raisins or coconut flakes to the batter.
If you’re low on carrots or zucchini, both are interchangeable so long as you have 3 1/4 cup total.
Make these muffins year round by freezing zucchini now. Shred as normal, sprinkle with salt and allow to sit. Wring out excess moisture and store in a freezer bag.
Serving Size: 16 muffins
Number of Servings: 22
Recipe submitted by SparkPeople user AIMEEELIZABETH7.
COOK TIME 60 mins TOTAL TIME 1 hour
Serves: 16
INSTRUCTIONS
Preheat oven to 350F. Butter and flour two 8"x4" loaf pans.
Grate zucchini using a grater or food processor. Combine zucchini and salt in a large colander and mix well. Allow to stand for 10 minutes. Press as much liquid out of the zucchini as possible while in the colander. Then, using either a salad spinner or this homemade version, get all the remaining water out of the zucchini.
Meanwhile, melt butter in a large bowl. Add honey and maple syrup and mix well. Add eggs and vanilla and mix well.
Add shredded carrot, apple and zucchini and stir to combine very well.
In a separate small bowl, mix all the flours, baking soda, baking powder, cinnamon and nutmeg and combine well.
Add half of the dry ingredients to the wet ingredients and stir to barely combine, approximately 5 big rounds of the bowl.
Add the remaining dry ingredients to the bowl and stir to just barely combine, another 5-7 big rounds of the bowl.
Divide batter evenly between loaf pans and bake for 50-60 minutes, or until a knife inserted in the center comes out clean.
NOTES
* To make oat flour, blend rolled oats in a blender until they are the consistency of flour.
Inspired by Smitten Kitchen
ADDITIONAL RECIPE TIPS
To turn these into muffins instead of bread, measure 1/3 cup of batter into muffin tins (go reusable if you can) and bake for 20-24 minutes, or until the top is golden brown.
If you really want to knock their socks off, consider adding dried cranberries, raisins or coconut flakes to the batter.
If you’re low on carrots or zucchini, both are interchangeable so long as you have 3 1/4 cup total.
Make these muffins year round by freezing zucchini now. Shred as normal, sprinkle with salt and allow to sit. Wring out excess moisture and store in a freezer bag.
Serving Size: 16 muffins
Number of Servings: 22
Recipe submitted by SparkPeople user AIMEEELIZABETH7.
Nutritional Info Amount Per Serving
- Calories: 185.4
- Total Fat: 6.3 g
- Cholesterol: 33.8 mg
- Sodium: 238.6 mg
- Total Carbs: 31.2 g
- Dietary Fiber: 3.3 g
- Protein: 3.6 g
Member Reviews