This past week we got huge zucchini and carrots in our CSA box. Since I love carrot cake (not to mention I had just bought a lb of carrots), I wanted to make carrot cake muffins and incorporate the zucchini somehow. I usually avoid sugar completely, but I used it here and they were still too sweet for me. Next time I’ll try to replace with agave/stevia. I doubled the recipe and made 1 dozen regular muffins, 1 dozen mini muffins, half dozen donuts, and an overfilled mini loaf.
- 2/3 cup vegetable oil
- Replacement for 2 eggs (I used 2Tbsp Bob’s Red Mill Egg Replacer + 6 Tbsp water)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 scoop protein powder (I used plain Sun Warrior)
- 2 teaspoons cinnamon
- 1 1/2 cups shredded zucchini
- 1/2 cup shredded carrot
Heat oven to 375°. Spray/grease whatever type of pans you’re using.
Beat the oil, egg replacer, sugars, and vanilla.
In a separate bowl, mix the dry ingredients.
Combine wet and dry ingredients, but don’t over mix.
Fold in zucchini and carrot.
Bake at 375º for anywhere between 13-45 minutes depending on what type of pan you’re using. Mini muffins usually take 13-16, regular muffins and donuts 16-20, and for the loaf, I cover with foil and bake 35-45 minutes.
I make mini muffins all the time. They’re way more fun than regular muffins.
I love this donut pan. It’s the easiest way to bake donuts out of any kind of batter. My favorite is blueberry muffin-donuts.