Every year I bake zucchini muffins for my family. They are easy to put together and my family loves them. Just yesterday I was browsing zucchini recipes on Pinterest and found a new muffin recipe that sounded good, so I had to try it.
This Apple carrot and zucchini muffin recipe is borrowed from the blog at wineandglue.com. Lisa is a mom “ with a glue gun in one hand and a glass of wine in the other”. That’s my kind of mom, honest with a sense of humor! Check out her blog.
Apple Carrot Zucchini Muffins
Yield: About 18 muffins
1 1/2 cup sugar
1 cup oil
3 cups flour
1 tsp. salt
1 tsp.baking soda
1 tsp. cinnamon
1 cup shredded zucchini (about half a medium zucchini)
1 cup shredded carrot (about two carrots)
1 cup shredded apple (about one apple)
1. Preheat the oven to 350 degrees and line a muffin tin with cupcake liners or spray with Pam.
2. In a large bowl, mix together the sugar, eggs, and oil.
3. In another large bowl whisk together the flour, salt, baking soda, and cinnamon.
4. Slowly add the flour mixture to the sugar and egg mixture. The batter will be very thick.
5. Mix in the zucchini, apple, and carrot.
6. Fill the muffin tins 2/3 full.
7. Bake for 20 to 25 minutes or until the muffins are golden brown and a toothpick comes out clean when inserted.
Enjoy! My family ate these for a snack or breakfast. Either way they are moist and delicious!
I want to share with you all how I store muffins, cupcakes, cookies and other baked goods. About six years ago I saw these snap it plastic storage containers on QVC. They were selling a set of two and I don’t remember what I paid for them but they are handy and convenient to own. I have a handy deep one with a traveling handle and a shallow one without the handle. I’ve also seen similar containers at T.J. Maxx.
They keep baked goods fresh for me. I also store veggies like lettuce and beet greens in the refrigerator in them. Look them up if you need great storage containers for your kitchen.
All My Best,
Heart and Soul ❤