Carrot Zucchini Muffins

There is an abundance of zucchini during the month of August. If you have a home garden, you no doubt struggle to use up all the zucchini your garden produces. And zucchini are super inexpensive to buy this time of year. Zucchini are very versatile in the kitchen. Equally delicious in savory foods and sweets. Scroll down for more zucchini recipes.

These delicious muffins combine 2 garden favorites into 1 delicious muffin. The carrots and zucchini not only add some nutrition, they help keep the muffins moist. If you’re starting to get a hankering for fall spices now that we are entering the tail end of summer, these muffins are perfect. The cinnamon, nutmeg, and ginger in the muffins will fill your house with the most amazing aromas.

Carrot Zucchini Muffins are equally good for breakfast or a snack.

Carrot Zucchini Muffins Recipe Tips

• If you like nuts in your muffins, try adding 1/2 a cup of chopped walnuts.
• There’s no need to peel the zucchini, but you do want to make sure you finely grate the zucchini and carrots. Otherwise they will be crunchy.

Storage

• Muffins will stay fresh in an airtight container for 4 to 5 days.
• Can be frozen. Individually wrap them in plastic wrap and then foil.

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Try These Other Zucchini Muffins

• Zucchini Cupcakes with Caramel Frosting
• Fried Zucchini Chips
• Zucchini Lasagna
• Dark Chocolate Zucchini Muffins
• Lasagna Zucchini Boats
• Japanese Zucchini
• Chocolate Zucchini Bread
• Jalapeno Popper Zucchini Boats

Watch the short video below to see how to make this recipe.

Adapted from If You Give A Blonde a Kitchen