Ingredients
Scale
- 1 cup grated zucchini
- 1 cup grated carrots
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup honey or maple syrup
- 1/3 cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- Zest of 1 lemon
- Fresh lemon juice from half a lemon
Instructions
- Wash and finely grate the zucchini and carrots; squeeze out excess moisture.
- In a large bowl, whisk eggs, honey, oil, lemon zest, and lemon juice until combined.
- In a separate bowl, whisk flour, sugar, baking powder, baking soda, salt, cinnamon, and ginger.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Fold in the grated zucchini and carrots evenly into the batter.
- Preheat oven to 375°F (190°C). Line muffin tin and fill with batter.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Notes
- Ensure excess moisture is squeezed from the grated vegetables to prevent sogginess.
- You can add chopped nuts or dried fruits for variation.
- Store leftovers in an airtight container at room temperature for 2 days or refrigerate for up to a week.
- Freeze muffins in plastic wrap for longer storage; reheat in microwave before serving.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Snacks, Breakfast
- Method: Baking
- Cuisine: Healthy, Vegetarian
- Diet: Vegetarian, Nut-Free
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal Kcal
- Sugar: 9 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 35 mg
