
Stuffed Acorn Squash
August 7, 2025
Rutgers Tomatoes In-Season
August 12, 2025Perfect Carrot Cake Zucchini Muffins
A somewhat healthy take on decadent carrot cake – a great way to use up all that zucchini Michigan gardens crank out in the summer time.
Ingredients:
- 1 cup grated zucchini (peel and remove seeds if large)
- 1 cup grated carrot
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 cup chopped walnuts, raisins, or shredded coconut (optional)
Instructions:
- Preheat oven to 350°F and line a 12-cup muffin tin with paper liners (or spray/oil pan if not using liners).
- Coarsely grate your zucchini and carrots. Lightly squeeze any excess moisture from the zucchini with a paper towel.
- In a large mixing bowl, beat eggs lightly. Add vanilla and brown sugar and stir until well combined.
- Add the grated zucchini and carrots, stir gently.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and cinnamon.
- Add the dry ingredients into the wet mixture, stir until just combined.
- Optional, fold in the walnuts, raisins, or coconut.
- Divide the batter evenly among the muffin cups, (about two-thirds full)
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool for 5 minutes, then dump from pan onto wire rack to cool completely.




