Yield
Makes 1 dozen

How to Make It

Step 1

Combine first 7 ingredients in a large bowl; make a well in center of mixture.

Step 2

Stir together egg, orange juice, and butter; add to dry ingredients, stirring just until moistened. Fold in carrot and zucchini. Spoon into greased muffin pans, filling two-thirds full.

Step 3

Bake at 400º for 20 minutes. Remove from pans immediately, and cool on wire racks.

Step 4

NOTE: Freeze in an airtight container up to 3 months. To reheat wrap each muffin in a damp paper towel; microwave on HIGH 40 seconds or until warm.

Ratings & Reviews

Not half bad!

loisanne1
March 08, 2016
If I'm being honest with myself, I didn't have high hopes for these muffins. What I did have was a zucchini and carrot sitting in my fridge just waiting to go bad. They're only lightly sweet, which is a nice change. The veggies are really visible, so I don't think kids would go for it.

ladybug1943's Review

78jessica
October 04, 2012
I thought these were delicious and great for breakfast. Didn't put any frosting on them and better the next day. I put them in cupcake papers and they did stick so I would recommend following the recipe and spray the pans and pour batter right into tins. Even my husband likes them and that's one of the best recommendations you can get!

78jessica's Review

mikegallo
August 27, 2010
An okay zucchini muffin recipe but not great.

loisanne1's Review

ladybug1943
July 24, 2010
I love this recipe, make it often. I would like to know the calorie count of each muffin. Also, I add nuts, raisins, dried cranberries, flaxseed meal(in place of 1/4 cup of the flour).This gives more nutrition and variety.

mikegallo's Review

lexy7070
November 23, 2008
i make these in the summer with my home grown zucchini. keep them in the fridge though and not on the counter, they tend to get "funny" after a few days.