Zucchini & Carrot Muffins
by Laura Frerichs, Tastemaker in Residence
These are family-tested, kid-approved—very moist and hearty. A great way to use up a couple zucchini and summer squash hanging out in our fridge. Recipe adapted via King Arthur Flour.
Ingredients
1/2 cup sugar
4 tablespoons vegetable oil
1 teaspoon salt
2 large egg
3 cups grated zucchini or summer squash
2 cups grated carrots
1/2 cup dried fruit (we used raisins)
¼-1/2 cup chopped nuts (we used pecans)
1 1/2 cup Whole Wheat Flour or all-purpose flour
1/2 cup ground flax or flax meal (or sub more flour)
2 teaspoon baking powder
2 teaspoon cinnamon
¼ teaspoon cloves
Instructions
Preheat the oven to 375°F. Line 12 cups of a standard muffin tin (or cut recipe in half to make 20 mini-muffin cups) with papers, or grease each cup.
Whisk together the sugar, oil, salt, and egg. Add the zucchini, carrots, dried fruit, and nuts. Whisk together the remaining ingredients in a separate bowl, then add to the batter. Stir till just combined. Divide the batter evenly among the prepared muffin cups. Let the muffins rest for 10 minutes before placing them into the oven.
Bake the muffins until the edges are lightly browned and they feel firm if gently pressed about 18 to 25 minutes. A cake tester inserted into the center of a muffin should come out clean. Remove the muffins from the oven, and cool them in the pan for 10 minutes; transfer to a rack, and cool completely.