Breakfast & Brunch | September 16, 2011

Amy’s Bakery Zucchini, Carrot and Apple Muffins

Amy’s Bakery Zucchini, Carrot and Apple Muffins are perfect to make when you have extra zucchini and carrots to use up! Grate them up along with a few apples and you’re ready to make these dense but fluffy muffins.

Amy's Bakery Zucchini, Carrot and Apple Muffins

Grated Zucchini in Muffins

Late summer is peak zucchini season. I always seem to end up with tons of zucchini from friends and neighbors. And then I am always trying to come up with good recipes to use up all of that zucchini. But I am always so grateful for my friends and neighbors for sharing but I LOVE recipes with zucchini in them. Especially this muffin recipe. It also has grated carrots and apples in it which makes it even better!

Amy's Bakery Zucchini, Carrot and Apple Muffins

Amy’s Bread Bakery Muffin Recipe

I chose this recipe because I had two ENORMOUS bags of carrots in my fridge. In a moment of stupidity, I bought this warehouse-great-deal bag of carrots. Enough carrots to feed a small country. I think it weighs twenty pounds. I was making a carrot cake at the time and thought it was a good idea. So a month later, I still have 19 pounds of carrots in my fridge. Well, after this recipe maybe 18. Let me know if you need any carrots.

Oh, the muffins. Wonderful. I love Amys Bread in NYC. Have you ever been there? It is a MUST visit when you travel to NYC. If you love carrot cake, you’ll love these. They are dense, not too much sugar and are made with veggie oil instead of butter. I added raisins to the batter, since I love raisins in my muffins. Great texture. It’s basically a meal in a muffin!

Amy's Bakery Zucchini, Carrot and Apple Muffins

5 from 1 vote
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Amy's Bread Zucchini, Carrot and Apple Muffins

adapted from Amy's Bakery recipe
Author abountifulkitchen

Ingredients

  • 3 cups flour
  • 1 1/8 cups sugar
  • 1/2 cup plus 2 tablespoons sweetened coconut
  • 2 1/2 teaspoons cinnamon
  • 2 1/4 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 3/4 teaspoons baking powder
  • 4 large eggs
  • 1/2 cup plus 1 tablespoon vegetable oil
  • 1 tablespoon vanilla
  • 3 cups peeled grated carrots
  • 2 cups zucchini unpeeled
  • 2 cups granny smith apples grated
  • 3/4 cup walnut pieces or 3/4 cup golden raisins or both

Instructions

  1. Position rack in middle of oven.
  2. Preheat oven to 400 degrees.
  3. Grease muffin tins.
  4. In large mixing bowl, add flour, sugar, coconut, cinnamon, baking soda, salt and baking powder, whisk together.
  5. In another medium size bowl, whisk eggs, oil, and vanilla.
  6. Add grated carrots, zucchini and apples.
  7. Stir together, until all fruit and vegetables are mixed well.
  8. Pour liquid ingredients into dry ingredients all at once.
  9. Fold until all incorporated.
  10. Fold in nuts and raisins if using. The batter will be very thick.
  11. Scoop the batter into greased muffin pan using a large cookie scoop. Or use a large spoon or measuring cup.
  12. Fill the muffin tins almost to the top to insure full, rounded muffin tops.
  13. Bake at 400 for ten minutes, lower oven temperature to 350 degrees and bake for an additional 6 minutes.
  14. Check the muffins by inserting a toothpick in center, if it comes out clean, muffin is done.
  15. Leave the muffin in the tin for about ten minutes, then loosen edges with a butter knife and remove from pan to cool.

Recipe Notes

Tips:-I used unpeeled, cored Macintosh apples.-I did not add the nuts, but added golden raisins. You may add one or both.-The original recipe calls for 12 large muffins. I thought the muffins would be too big as a large muffin, especially since these are dense, filling muffins. I baked the muffins in regular size muffin tins. The recipe yielded about 22 regular size muffins.-Since I did not make the muffins into 12 large muffins, I cut the baking time. The original recipe calls for 400 degrees- ten minutes, rotate the pan, lower temperature to 350, then bake for an additional 22-25 minutes. Maybe this was a misprint in the original recipe? That would total at least 32 minutes. Way too long. My muffins were done baking in 16 minutes flat.-Super moist. Great texture. The muffins freeze well.

23 thoughts on “Amy’s Bakery Zucchini, Carrot and Apple Muffins

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  1. These muffins were great! I omitted the coconut since my daughter doesn't care for it (& I didn't have any!). I also did regular size muffins (made 24) & baked at 350 for 15 mins. They're perfect! Thanks so much for the recipe.

  2. We loved these muffins!!! I substituted whole wheat flour 3/4 cup to every 1 cup all purpose called for in the recipe also added 1 T chai seeds and loved your recommendation to add raisins. I also omitted the coconut. Fantastic muffins! Thank you for a delicious recipe my whole family can enjoy! I'll feature them on my food blog at some point in the future!

  3. Made these today and they are delish! I cut the recipe in half and didn't put in walnuts or raisins, although if I would of had some, I would of! The baking time is perfect too, my hubby loved it and so did my 14 months old son! A big hit with our family 🙂

  4. Do you squeeze the liquid out of the zucchini after grating it? Another of my recipies asks you to do that and I didn't know if it was needed for this one also. Thank you!

  5. Where did the recipe go? I have been making these for my son and returning to this page from one of my pin boards. As I look at it now, there is no actual recipe…

  6. This recipe is the best nutritious sweet treat dessert for my toddlers and baby. I’m so glad it’s back up! I’ve been using it for years! 🙂

  7. 5 stars
    I got worried the 2 teaspoons of baking soda was an error? I haven’t ever made muffins with that much soda so I ended up doing 2 tsp baking powder and 1 tsp soda. The muffins rose well and were delicious- my family loved them. Is it really 2 tsp soda and only 3/4 tsp of powder? I wasn’t sure what would’ve been so acidic in the batter to react with all of that soda.

    1. I’m glad your variation turned out well, Asha. And yes, I use 2 teaspoons of baking soda for this recipe. Thanks for asking and for reading ABK!
      xo
      Si