Zucchini Carrot Muffins

I made this recipe twice in two days because these muffins disappeared that quickly! I opted to use dried cranberries, but you can use any dried fruit you like.

Makes 8

Zucchini Carrot Muffins

Zucchini Carrot Muffins


1/2 c. sugar

2 T. canola oil

1 egg

1/2 tsp. salt

1 c. grated zucchini

1 c. grated carrot

1/4 c. dried fruit

1/4 c. ground flax seed

3/4 c. white whole wheat flour

1 tsp. baking powder

1 tsp. cinnamon


Preheat oven to 375 degrees.

In a medium bowl, whisk together the sugar, oil, egg and salt. Stir in zucchini, carrot, and dried fruit.
Add flax seed, flour, baking powder and cinnamon. Stir until just combined.

Spray a muffin tin with nonstick spray or use paper liners. Spoon batter into muffin tins to fill 8 cups. Bake for 18-20 minutes or until a toothpick inserted near the center comes out clean. Do not overbake!