Try these tasty Zucchini-Carrot Muffins. Whether you're starting your morning or looking for a veggie-ful dessert, you're sure to love our Zucchini-Carrot Muffins.
What You Need
Original recipe yields 18 servings
2/3 cup unsweetened applesauce
2 Tbsp. oil
1 tsp. vanilla
2/3 cup granulated sugar
1 cup packed brown sugar, divided
2-3/4 cups flour, divided
2 tsp. ground cinnamon
1/2 tsp. CALUMET Baking Powder
1/2 tsp. baking soda
1/2 tsp. salt
1-1/3 cups shredded zucchini, patted dry
1/2 cup shredded carrots, patted dry
1/2 cup chopped PLANTERS Pecans
5 Tbsp. butter, melted
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Let's Make It
Heat oven to 375°F.
Mix eggs, applesauce, oil, vanilla, granulated sugar and 1/2 cup brown sugar in medium bowl until blended.
Combine 2 cups flour, cinnamon, baking powder, baking soda and salt in large bowl. Add applesauce mixture; stir just until blended. Stir in vegetables.
Spoon into 18 paper-lined muffin cups.
Combine nuts, butter, remaining brown sugar and remaining flour; sprinkle over muffin batter in cups.
Bake 18 min. or until toothpick inserted in centers comes out clean. Cool 5 min. Remove muffins from pans to wire racks; cool slightly or to room temperature.
Store cooled muffins in airtight container at room temperature up to 5 days before serving.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 39g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.