The Two Peas & Their Pod Cookbook is here.Order Now Quick Summary Zucchini Carrot Muffins- moist, naturally sweetened muffins packed with zucchini, carrots, warm spices, coconut, and raisins.The muffins are perfect for breakfast or snack time and they are freezer-friendly too! I love baking and eating muffins.

A few of my favorites include: blueberry, banana, pumpkin, zucchini, strawberry, and chocolate muffins.I also love these wholesome Zucchini Carrot Muffins.They are naturally sweetened with pure maple syrup and packed with zucchini, carrots, coconut, warm spices, and raisins.

The muffin tops have a nice sugary crunch thanks to the turbinado sugar.The muffins are super moist and are SO good with a little (or a lot) of butter:) Enjoy for breakfast, brunch or snack time.They are kid-friendly and loved by adults too.

I always make an extra batch for the freezer when our garden zucchini is out of control.They freeze beautifully! Table of ContentsMuffin IngredientsHow to Make Zucchini Carrot MuffinsHow to Store & FreezeFAQMore Muffin RecipesCarrot Zucchini Muffins Recipe Muffin Ingredients Flour– you can use all-purpose flour or whole wheat flour.Baking powder and baking soda– make sure they are fresh! I replace my baking powder and soda every 6 months to be safe.

Salt– to enhance the flavors.Spices– cinnamon, ginger, nutmeg, and ground cloves.Pure maple syrup– to naturally sweeten the muffins!Applesauce– make sure

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