Zucchini Carrot Muffins
12-cup standard muffin tin
1 large and 1 medium bowl
Large silicone spatula
1.
Heat oven to 350º F. Grease a 12 muffin tin with cooking spray or butter. You can also use paper liners.
2.
In a medium bowl, whisk together all-purpose flour, whole wheat flour, cinnamon, baking powder, baking soda, salt, and nutmeg. In a large bowl, whisk together milk, brown sugar, and eggs until well blended. Stir in the carrots, zucchini, coconut, ½ cup of the walnuts, and ½ cup of the raisins. Stir in the olive oil.
3.
With a large silicone spatula, fold the dry ingredients into the wet ingredients until just combined. Divide the mixture evenly into the prepared tin. Top with remaining walnuts and raisins.
4.
Bake until a toothpick inserted comes out clean, about 18 to 20 minutes. Cool the muffins for 5 minutes, then remove from the tin and cool completely on a rack. Store in an airtight container for up to three days.
Ingredients
- Butter or cooking spray to grease the muffin tin
- 1 cup/130 grams all-purpose flour
- ¾ cup/85 grams whole-wheat flour
- 1 ½ teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 6 gratings fresh nutmeg
- ¾ cup/175 milliliters whole milk
- ¾ cup/160 grams packed dark brown sugar
- 2 large eggs
- ¾ cup/90 grams shredded carrots
- ½ cup/75 grams shredded zucchini
- ½ cup/60 grams unsweetened shredded coconut
- ¾ cup/90 games finely chopped walnuts, divided
- ¾ cup/115 grams dried currents, divided
- ½ cup/120 milliliters olive oil
Cook's Notes
I call this Zucchini Houdini.
Every summer, zucchini has a way of multiplying faster than you can cook it. One minute you’ve got a tidy row in the garden, the next you’re sneaking squash onto neighbors’ porches under cover of night. This recipe makes them disappear in a much tastier way.
Grated zucchini and grated carrot hide themselves inside a tender, nutty muffin laced with cinnamon, nutmeg, walnuts, and raisins. It’s part breakfast, part snack, and part magic trick—the kind where vegetables vanish, but no one complains.
Zucchini carrot muffins are one of those small, everyday luxuries that feel right at home in wine country. They’re humble enough for breakfast, yet elevated by warm spices, coconut, and walnuts to make them worthy of pouring alongside a mid-morning glass of Chardonnay.