I have recently been looking in pregnancy cookbooks for some ideas on super tasty, super nutritious recipes. One that I saw over and over again was some sort of vegetable related muffin. Some recipes were for carrots, some zucchini, some had pumpkin, there were all kinds. I couldn’t make up my mind what I wanted, so I decided to go ahead and combine them all. And I am sooo glad that I did! These muffins are super dense, super nutritious, and sooo very yummy. I thought that the spices would give it a really “fall” flavor, but the cardamon and orange zest really brighten the flavors. I dare you to try them!
Glorious Carrot Zucchini Muffins
1 1/2 cups zucchini — shredded
1/2 cup carrot — shredded
1/2 teaspoon salt
3 cups unbleached flour — sifted
1/2 tablespoon baking soda
1/2 tablespoon baking powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cardamom
3 large eggs
1/2 cup applesauce
1 cup brown sugar
1 can pumpkin
2 1/2 teaspoons vanilla extract
1/2 teaspoon orange peel
1 cup walnuts — chopped (optional)
1 cup raisins – optional
2 tablespoons wheat germ – optional
In a medium sized mixing bowl, mix together the flour, baking powder, baking soda, wheat germ, spices, and salt.
In a large mixing bowl, mix together the eggs, sugar, shredded zucchini, shredded carrot, applesauce and canned pumpkin. Add the vanilla. Mix well.
Slowly add in the dry ingredients to the wet and mix until everything is well incorporated.
Fill greased (or lined, if you like liners) muffin tins 2/3 of the way full and bake in a 350 degree oven for 25 minutes. These muffins are REALLY dense, so it might take another 5-10 minutes for them to completely cook all the way and get nice and golden on top. Be patient with them, they are worth it! This recipe makes 24 muffins.