Baking with Farm Stand Favorites: Zucchini Carrot Muffins

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Image via eatpicks

Have picky eaters? Those that refuse to consume any fresh food group that is orange or green? Fear not – I have a recipe for you that will disguise those veggies in such a way that your tots will never even know what they are eating is actually good for them! Not only will you feed your family with delicious, nutritious treats, you will also help out your local farmer by supporting their hard work in the fields by baking with farm-stand favorites; zucchini-carrot muffins are a win-win-win all around!

When my kids were small, they each had their own tastes. My daughter loved healthy snacks – pepper strips, grapes, broccoli… you name it. My son, on the other hand, likes his veggies and fruits but can be picky when it comes to how they are prepared. This recipe satisfied both kids (and the best part for me was learning this recipe freezes like a dream so I could always have a nutritious snack handy).

Have picky eaters? Those that refuse to consume any fresh food group that is orange or green? Fear not- I have a recipe for you that will disguise those veggies in such a way that your tots will never even know what they are eating is actually good for them!

The recipe for Zucchini-Carrot muffins is pretty versatile too. I recently made a batch omitting some of the ingredients or changing them a little bit and they still came out good. So my suggestion to you is to experiment with flavors by adding fruits such as cranberries, pears, strawberries, or blueberries, or add a little bit of yellow squash as well. The possibilities are endless! For this go-around, I did not have yellow raisins, wheat germ, or apple juice, so I left out the first two items and used pineapple-orange-apple juice, because that’s what I had in the fridge. My daughter noticed that the yellow raisins were missing, so I will try to remember to include them next time.

 

Zucchini-Carrot Muffins

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Image via eatpicks

Ingredients:

2 1/2 cup flour

1/2 cup wheat germ (opt. if you have allergies)

1 tsp. of the following:

  • Baking soda
  • Baking Powder
  • Cinnamon
  • Ground Cloves
  • Salt

3 eggs

1/2 cup oil

1/2 cup apple juice

3 tsp. vanilla

2 cups zucchini, shredded

1 1/4 c sugar

1/4 cup carrot, shredded

1 oz. yellow raisins (about 2 snack boxes)

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Image via eatpicks

{ MORE: Kid Friendly Food: Mini Corn Dog Muffins! }

To Make:

Mix first seven ingredients and set aside.

Mix eggs, oil, juice, vanilla & sugar very well.

Fold in zucchini, carrots and raisins. Add to flour mixture and fold in until blended.

Pour into paper lined muffin tin.

Bake at 350 for 20 minutes, or until toothpick comes clean.

**This can be made into a quick bread: grease pan and bake at 350 for 1 hour or until toothpick comes out clean. **

What do you think?

Baking with Farm Stand Favorites: Zucchini Carrot Muffins

Kelly Pugliano is a wife, mom to a soon-to-be-college student and one-not- far- behind, freelance writer, photographer and a lifelong foodie who shares her love of cooking and baking through photographs good enough to eat. Seeming to be a permanent fixture in her Upstate NY kitchen, you will often find her creating tried & true recipes from family archives or testing out new delights found by reading countless cooking magazines, watching Food Network or scouring Pinterest. If not behind the ... More

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3 comments

  1. Sarah U says:

    These sound delicious! I can’t wait to try them!

  2. ambermccurry says:

    I can’t wait to try these!!!

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