Zucchini and Carrot Muffins

Zucchini and Carrot Muffins

Here's a smart way to bake extra vitamins in your morning muffins and get the kids to love munching on veggies.


22 muffins


  • 1/2 cup butter
  • 3/4 cup Organic Light Brown Raw Cane Sugar
  • 2 1/2 ounces strained, dried plum or prune purée
  • 2 large eggs
  • 1 large zucchini, trimmed and coarsely grated, about 1 1/2 cups
  • 2 medium carrots, peeled and finely grated, about 1 cup
  • 1 1/2 cups whole wheat flour
  • 1 1/2 cups all-purpose unbleached flour
  • 2 teaspoons vital gluten
  • 1 tablespoon ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt


Preheat oven to 350° F. Grease 2 muffin cup pans or line with paper liners.

In a mixing bowl, cream butter and sugar together until light and fluffy, about 1 minute. Add prunes and eggs; beat additional 1 minute. Stir in zucchini and carrots.

In a separate bowl, sift all remaining ingredients together. Fold into batter until there are no lumps. Do not over mix.

Fill muffin cups about 3/4 full to make 22 muffins. Bake 15 to 18 minutes or until tops have “crowned” and toothpick inserted in center comes out clean.