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