Zucchini Carrot Loaf or Muffins

Zucchini Carrot Loaf or Muffins
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 188.9
  • Total Fat: 10.4 g
  • Cholesterol: 17.5 mg
  • Sodium: 91.2 mg
  • Total Carbs: 26.3 g
  • Dietary Fiber: 1.2 g
  • Protein: 2.6 g

View full nutritional breakdown of Zucchini Carrot Loaf or Muffins calories by ingredient


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

Number of Servings: 12


    1 large Egg
    1/2 cup packed Brown Sugar
    1/3 cup Canola Oil
    1/4 cup Granulated Sugar
    1/4 cup Sour Cream, reduced fat
    2 tsp Pure Vanilla Extract
    2 tsp cinnamon (opt)

    1 cup Flour, white
    1/2 tsp Baking Powder
    1/2 tsp Baking Soda
    pinch salt, if desired
    About 1/4-1/2 tsp each cardamom and nutmeg, optional

    1 cup grated Carrots (about 1 med/lg)
    1 cup grated Zucchini
    1/2 cup Pecans, broken slightly (or walnuts, raisins etc)


Heat oven to 350 and grease and flour a med/lg loaf pan.
Grate veggies on larger holes of box grater.
Whisk or sift dry in a small bowl.
Whisk together first 7 ingredients in large bowl until well combined.
add dry and fold or stir but do not overmix.
Fold in veggies, then nuts, if using.
Pour the batter into the loaf pan, smooth top and bake.
Bake for 50-60 minutes till toothpick comes clean.
Original recipe suggested tenting with foil after 35 minutes to prevent over browning of outside; this worked very nicely!
Cool a few minutes before removing from pan.
OR spoon evenly into 12 lined muffin tins and bake 20-25 minutes.

Serving Size: Makes 12 slices, or cut each in half for under 100 calorie servings.

TAGS:  Snacks | Snack | Snacks Snack |