Test Kitchen: Sargent Choice Shredded Zucchini and Carrot Muffins

Sargent Choice Shredded Zucchini and Carrot Muffins

Mia Sugarman, SAR Dietetics ‘22

Recipe modified from The Spruce Eats
Yield: 12 servings

 Ingredients for Cinnamon Sugar Topping

  • 1/4 cup white sugar
  • 1 tbsp cinnamon

 Ingredients for Muffins

  • 2/3 cup vegetable oil
  • 2 large eggs (room temperature)
  • 1/2 cup white sugar
  • 1/3 cup brown sugar (light or dark, packed)
  • 1 tsp vanilla extract
  • 2 cups white whole wheat flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1 1/2 cups zucchini (unpeeled, finely shredded)
  • 1/2 cup carrot (peeled, finely shredded)

Directions

  1. Gather the ingredients.
  2. Heat oven to 375 F. Grease and flour 12 muffin cups and set aside.
  3. Make the cinnamon sugar by combining ¼ cup white sugar with 1 tablespoon cinnamon and set aside.
  4. In a large mixing bowl, beat oil with eggs, white sugar, brown sugar, and vanilla extract until well combined.
  5. In a separate medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
  6. Add dry ingredients to the wet ingredients, stirring until no streaks of flour remain, but do not overmix.
  7. Fold in the shredded zucchini and carrots until completely incorporated.
  8. Fill muffin cups about 3/4 full; sprinkle with cinnamon sugar, if desired.
  9. Bake muffins for 20 minutes or until a toothpick inserted in the center comes out clean.
  10. Remove from the oven, wait 5 minutes before turning out onto a wire rack to cool slightly before serving.

Low Prep/Dorm Recipe Tip

Add nut or seed butter to this (or a store-bought) muffin for lasting satiety and consider adding a piece of fruit on the side for additional filling power!

What We Liked

  • We liked that the muffins contained vegetables but still tasted sweet; you could not tell that they contained vegetables.
  • The muffins could be made large or small according to your preference.
  • They were very easy to bake and could be made in a mug, so this was a suitable recipe to make with minimal equipment.
  • The muffins were fun to make with friends or family.
  • The muffins were a great snack, dessert or a breakfast option.
  • They could be batch prepared and frozen to eat at a later date.
  • They were delicious, both warmed up and cold.

Suggestions

  • Drizzle honey or applesauce over the muffins to add additional flavor and sweetness.
  • Use flaxseed or applesauce instead of the eggs to make the muffins for a vegan alternative.
  • Add blueberries or other fruits to the muffins according to your preference.
  • Make the recipes as either individual muffins or a loaf depending on your baking tray.

Nutritional Value

  • Vegetable oil is a source of heart healthy polyunsaturated fats, which help to lower cholesterol levels.
  • Eggs are a good source of protein, which is important for cellular growth and repair, as well as to promote satiety.
  • White whole wheat flour contains fiber, which helps to maintain a healthy digestive system and lower blood cholesterol levels.
  • Carrots are a good source of the antioxidant beta carotene and supports eye health.
  • Zucchini is also high in antioxidants and fiber, as well as vitamin C, which is important for the immune system.