Zucchini Carrot Mini Muffins

I’m kind of a book nerd.

It all started in the 5th grade.

Zucchini Carrot Mini Muffins

My teacher, Mrs. Hugely, used to offer these read-a-thons as incentive in class.  We would bring our books, a pillow and a bag full of snacks spend the afternoon on the floor giggling, eating candy and reading (sort of).

Today, nothing would make me happier than spending an afternoon reading away with my hand in a bag of twizzlers but since I usually only get in a sentence or two in before someone or something is begging for my attention my reading comes in short bursts.

I love to read before going to bed but lately I’ve been to tired.  Instead I’ve been working through the way to many catalogs and magazines stacked in a basket on the side of my bed.

Last week I was thumbing through the King Arthur Catalog and I ran across a recipe for these zucchini mini muffins.

This is a great recipe because it’s so adaptable.  I changed it using what I had on hand. I used a heirloom summer squash I picked up at the farmers market and threw in some yellow carrots from my CSA basket. Instead of using ground flax I used this mix of flax, chia and hemp seeds.

It’s perfect for little fingers and great for throwing in the lunch box!


Zucchini Carrot Mini Muffins


This recipe has been adjusted for high altitude. If you are making recipe at sea level, increase the baking powder to 1 teaspoon and increase the sugar by 1 tablespoon.


  • 1/2 cup granulated sugar
  • 1/8 cup grapeseed or other flavorless oil
  • 1/2 teaspoon table salt
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini
  • 1 cup grated carrots
  • 1/4 cup cinnamon chips
  • 14 cup chopped nuts
  • 1/2 cup all purpose flour
  • 1/4 cup whole wheat pastry flour
  • 1/4 cup ground flax seed
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon cinnamon


  1. Preheat the oven to 375 degrees. 
  2. Line 6 cups of a standard muffin tin or 20 mini-muffin cups with papers, or grease each cup.
  3. Whisk together sugar, oil, salt, vanilla and egg; add the zucchini, carrots, cinnamon chips and nuts. Whisk together the remaining ingredients in a separate bowl, then add to the batter.  Stir just until combined. 
  4. Divide the batter evenly among the prepared muffin cups. Bake the muffins until the edges are lightly browned and they feel firm if gently pressed, about 18-20 minutes.  Cool in pan for 10 minutes; transfer to a rack and cool completely.