Zucchini-Carrot Muffins - Kraft Recipes Top
Comida Kraft
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Zucchini-Carrot Muffins

Prep Time
Total Time

18 servings

Try these tasty Zucchini-Carrot Muffins. Whether you're starting your morning or looking for a veggie-ful dessert, you're sure to love our Zucchini-Carrot Muffins.

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What You Need

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Make It

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  • Heat oven to 375°F.
  • Mix eggs, applesauce, oil, vanilla, granulated sugar and 1/2 cup brown sugar in medium bowl until blended.
  • Combine 2 cups flour, cinnamon, baking powder, baking soda and salt in large bowl. Add applesauce mixture; stir just until blended. Stir in vegetables.
  • Spoon into 18 paper-lined muffin cups.
  • Combine nuts, butter, remaining brown sugar and remaining flour; sprinkle over muffin batter in cups.
  • Bake 18 min. or until toothpick inserted in centers comes out clean. Cool 5 min. Remove muffins from pans to wire racks; cool slightly or to room temperature.

Special Equipment Needed

Storage Know-How

Store cooled muffins in airtight container at room temperature up to 5 days before serving.


  • 18 servings

Healthy Living

Nutrition Bonus

The carrots make these moist muffins a good source of vitamin A.

Nutritional Information

Serving Size 18 servings
Calories 240
Total fat 8g
Saturated fat 2.5g
Cholesterol 30mg
Sodium 125mg
Carbohydrate 39g
Dietary fiber 1g
Sugars 22g
Protein 4g
% Daily Value
Vitamin A 20 %DV
Vitamin C 2 %DV
Calcium 2 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Yumminess These muffins came out moist & very yummy! I substituted walnuts for the pecans, also added walnuts to the batter.
Date published: 2018-07-01
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