These healthy loaded zucchini carrot muffins are filled to the max with zucchini, carrot, toasted pecans and dried cherries!
We’re in full-on zucchini season!
You might be wondering what exactly should you make with all that zucchini?! Well my friends, I’ve got your answer.
By the way I’m still hoping for a huge zucchini from my mom’s garden. {*ahem* mother} so I can make my super moist zucchini bread. And like me, I’m sure most of you are likely to know someone who is more than willing to hand over a few fruits from their labor, if so go for the zucchini. I always get so excited when a friend gives me a few of their tomatoes, lettuce, peppers, jalapenos or zucchini. Fresh garden veggies taste the b-e-s-t and I just love and appreciate those kinds of friends.
To Make These Loaded Zucchini Muffins You Will Need:
- zucchini
- carrot
- egg
- olive oil
- unbleached all-purpose flour
- granulated sugar
- kosher salt
- baking powder
- cinnamon
- pecans
- dried cherries
Grate up 1-1/2 cups of zucchini and 1 cup of grated carrot. Be careful when shredding. I had veggie shrapnel everywhere!
Throw both of them into a large bowl.
Beat an egg and 2 tablespoons of olive oil.
Pour those into the bowl.
And mix them together.
Next, in a separate bowl, add 1 cup all-purpose flour, 1/2 cup sugar, 1 teaspoon kosher salt, 1 teaspoon baking powder and 1 teaspoon cinnamon. Whisk to combine.
Add in the dry ingredients and gently stir until just about combined.
Lastly, add in 1/3 cup chopped nuts and 1/4 cup chopped cherries.
Fill a standard muffin pan with paper liners and spray with nonstick baking spray. Divide the batter among each one filling each one 2/3 of the way.
Bake on the middle rack of your preheated 350° oven for 15-18 minutes.
Ps. My husband and I may or may not have polished off 3 each.
They are super moist and the toasty nuts and sweet cherries give these muffins great texture.
Now all this muffin talk has me needing another muffin! Extra butter please for me please!
Click Here For More Muffin Recipes!
Enjoy! And if you give this recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Loaded Zucchini Carrot Muffins
Ingredients
- 1½ cups grated zucchini
- 1 cup grated carrot
- 1 large egg
- 2 tablespoons olive oil
- 1 cup unbleached all-purpose flour
- 1/2 cup sugar
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/3 cup chopped pecans
- 1/4 cup chopped dried cherries
Instructions
- Preheat your oven to 350° degrees and line a 12 cup muffin tin with liners.
- In a small bowl combine flour, sugar, baking powder, salt and cinnamon.
- In a large bowl combine the grated zucchini, carrot, one egg and butter flavored olive oil.
- Add the dry ingredients to the wet and mix until combined. Lastly, add in the chopped pecans and dried cherries. Stir and divide among the muffin tin and bake for 15-18 minutes.
- Let cool slightly before serving.
Buy the Cookbook: Simply Scratch : 120 Wholesome Homemade Recipes Made Easy Now available on Amazon »
THANK YOU in advance for your support!
These look awesome! I’d polish off 3 too…or 4…or 5.
Thank you Rachel! 🙂
I love baking with zucchini! I just mad some muffins the other day, but I could use a fresh new batch! These look awesome!
I love zucchini bread or muffins! I love the addition of pecans and dried cherries. Some of my favorite cookies are oatmeal, peacan, cheery cookies, so I know I’d love these muffins!
looks amazing Laurie! have you tried to go full on savory too? I’m thinking calamatas and feta cubes… mmmm
Zucchini muffins are my favorite!
These look great! So much goodness packed into one little muffin, I love it!!
Thank you Cate! These little babies are so so good!
Ooooooh, these look delicious! I’ve been on such a zucchini kick lately, I will definitely have to try these out!
Wow! I always love healthy muffins. This recipe really looks so delicious. I can’t wait to try it. Thanks for sharing! 😀
I love these, and not just because they’re a double rainbow of colors. Your muffins have some of my favorite things, all combined in one convenient package. I need a batch of these STAT!
One of my fave ways to eat these veggies!!! What a sweet little recipe!
I do not really like sweets, so this recipe for vegetable muffins is perfect for me. These muffins have not as many calories as ordinary.
Pingback: Vegetables you can add to Sweet Desserts - Cooking Tips, Divine Healthy Food, Food and Eating - Divine Glowing Health
I found this recipe through a Google search and made them for my 9 month old (minus the nuts and cherries) and they came out SO DELISH!!!! They just came out of the oven and I’m in love. I halved the sugar (again because it’s for a baby) and they were still amazing. Thank you so much!
These muffins are AMAZING! I am not a baker but this recipe sparked my interest. As soon as I tasted them I printed this recipe to keep. I sprinked nuts on top and they look beautiful. My husband and kids loved them!
I’m so glad Marlene! Love the nuts on top, I’ll have to try that! Thanks for returning and leaving a comment 🙂
Oh and I did not add dried cherries;)
I tried making these but they didn’t turn out well. I ended up cooking them for almost 30min and they were still gooey. And they were completely stuck to the liner. 🙁
Pingback: Zucchini Carrot Muffins Healthy Recipe – about food and health
i just baked these for 18 minutes and they are not done at all, gooey inside but look done on the outside, im baking them another five minites. doesnt seem that they rose like a typical muffin does. we shall see…hopefully my ingredients are not wasted.
Pingback: Loaded Zucchini Carrot Muffins – 07Recipes
I made these yesterday and thoroughly enjoyed them, sooo I decided to make another batch. I used a variety of dried fruit I had on hand (tart cherries, mango, plum and apricot) along with pecan. Totally delicious. I also found that I needed to add time to the overall bake so they weren’t gooey, just really moist. For today’s batch I am also adding in a 1/2 C of oat flour and maybe even a few sunflower seeds. You are only limited to imagination and likes with this basic recipe.
I haven’t made these yet – the recipe says 1 and 1/2 c zucchini, but the blog part says 1/2 c zucchini. Which one is correct?
Hi Katie! it’s 1-1/2 cups. Enjoy!