Zucchini & Carrot Muffins Recipe

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Zucchini & Carrot Muffins
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Ingredients:

Directions:

  1. Heat oven to 375°.
  2. Line muffin tin with 12 paper liners.
  3. In a mixing bowl, beat the oil with eggs, sugars, and vanilla extract.
  4. Combine the flour, soda, baking powder, salt and cinnamon;.
  5. Add to the wet ingredients; stirring until blended.
  6. Fold in the shredded zucchini and carrots.
  7. If the mixture looks a bit dry add the Orange Juice. Mine looked dry so I did.
  8. Fill muffin cups about 3/4 full.
  9. Bake for 20 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 710.9 Kcal (2976 kJ)
Calories from fat 349.96 Kcal
% Daily Value*
Total Fat 38.88g 60%
Cholesterol 62mg 21%
Sodium 344.15mg 14%
Potassium 687.36mg 15%
Total Carbs 83.37g 28%
Sugars 33.43g 134%
Dietary Fiber 4.88g 20%
Protein 13.46g 27%
Vitamin C 24.5mg 41%
Vitamin A 0.1mg 4%
Iron 4.1mg 23%
Calcium 96.1mg 10%
Amount Per 100 g
Calories 309.07 Kcal (1294 kJ)
Calories from fat 152.15 Kcal
% Daily Value*
Total Fat 16.91g 60%
Cholesterol 26.96mg 21%
Sodium 149.62mg 14%
Potassium 298.84mg 15%
Total Carbs 36.25g 28%
Sugars 14.53g 134%
Dietary Fiber 2.12g 20%
Protein 5.85g 27%
Vitamin C 10.6mg 41%
Iron 1.8mg 23%
Calcium 41.8mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 16.7
    Points
  • 20
    PointsPlus

Good Points

  • saturated fat free

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