Zucchini Carrot Muffins

As the carrots and apples from my weekly organic CSA shares are piling up, it is time to get muffin making. The zucchini is from this year's container garden harvest, which I shredded and froze for just such an occasion. I've made these once before and they were a huge hit with the family. I found them a little sweet however, and have reduced the sugar this time. (Normally I would replace some of the oil and sugar with mashed ripe banana, but I'm all out.)

These are one of my favourite ways to sneak vegetables into my kiddies. They devour them and prove how great they taste.

makes 28 medium-sized muffins

Ingredients:
2 cups shredded carrots
1 cup shredded zucchini
1 cup chopped peeled apple
3/4 cup flaked coconut
1/2 cup hulled hemp seeds (or chopped almonds)
2 teaspoons orange zest (optional - didn't use, didn't have)
1 cup unbleached white flour
1 cup multigrain flour
3/4 cups sugar
1 tablespoon ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
3 eggs, lightly beaten
3/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup raisins

1. Gently toss together carrot, zucchini, apple, coconut, hemp seeds and orange peel; set aside.


2. In a large bowl, whisk together flour, sugar, cinnamon, baking soda and salt.

3. Combine eggs, oil and vanilla; stir into dry ingredients just until moistened (batter will be thick). Fold in carrot mixture and raisins. (I mix with my hands, I find this the easiest way.)

4. Fill greased or paper-lined muffins cups two-thirds full. Bake at 375 degrees for 20-22 minutes or until a toothpick comes out clean.

5. Cool in pan 10 minutes before removing to wire rack.

Adapted from Recipezaar Recipe #118885

Click here for a printable version.

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