Zucchini Carrot Muffins

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5 star Avg. rating 5 from 4 votes.

Recipe Information

Recipe Created By: Homedotmade


3 cups flour
4 tsp baking powder
1 tsp baking soda
1 tsp salt
6 Tbsp cornstarch
1/4 tsp nutmeg
1/4 tsp ginger
2 cups sugar
1 cup canola oil
6 Tbsp milk or dairy-free milk alternative
1 Tbsp grated lemon peel
2 tsp vanilla
2 cups grated zucchini
1 cup grated carrot


In a large bowl, mix together and set aside the dry ingredients. In another large bowl, combine the wet ingredients (except for the vegetables). Mix dry ingredients into the wet ingredients, alternating with a mixture of the zucchini and carrots.

Spoon into greased or paper-lined muffin tins three-quarters full and bake in a preheated 350 degree oven for about 30 minutes.



Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

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