I don’t crave baked goods until we pull out our winter gear. You are probably well aware of the seasonal drill. Find the giant tub that contains gloves, hats, scarves, and snow boots and say goodbye to your sandals. The cold signals something inside my brain that demands I pull out the four and turn on the oven. I’ve been baking these babies all week because my kids love them. I also have shredded zucchini hiding out in the deep freeze. Give this recipe a try if you also have stockpiles of zucchini. If you are a reasonable human without a zucchini stockpile in your freezer, I give you permission to use fresh zucchini. These muffins have it all. They are moist, sweet, and portable. Give them a try and let me know what else you love to bake when winter weather arrives.
These whole grain beauties are the perfect addition to any brunch or neighbor gift. Colorful carrots and zucchini make for a beautiful muffin that packs both fiber and flavor. Make two batches so you can freeze some for breakfast next week.
- Dry Ingredients
- 3 Cups White Whole Wheat Flour
- 3/4 Cup Sugar
- 1 Tablespoon Baking Soda
- 2 teaspoons Cinnamon
- 1 teaspoon Ground Ginger
- 1 teaspoon Salt
- Wet Ingredients
- 3 Eggs
- 1/2 Cup Canola Oil
- 1/4 Cup Applesauce or other fruit puree
- 1/4 Cup Water
- 1 Heaping Cup Grated Zucchini
- 1 Cup Grated Carrots (2 medium or one large)
- 1 Cup Raisins
- Preheat your oven to 350 degrees and lightly grease a muffin pan. In a large mixing bowl, combine all dry ingredients. In a separate bowl, whisk together eggs, oil, applesauce, and water. Fold in zucchini, carrots, and raisins and stir until everything looks well distributed. Pour your wet mixture into your dry ingredients and stir with a spoon until everything is combined and wet. The batter will be thicker than a pancake batter. If it feels too dry, add one tablespoon of water at a time until it feels just right. Spoon batter into muffin wells. I like large muffin tops, so I fill them all the way up. This recipe makes 15 - 18 regular sized muffins with nice tops. If you like smallish muffin tops, you'll be able to stretch the batter even further. Bake for 18 - 20 minutes. These muffins freeze well and also make tasty holiday gifts.