This recipe makes a good-sized batch, but it could easily be scaled down. This recipe evolved from my previous zucchini fruit muffins recipes. This one has a better consistency and flavor, and is always a hit, even among people who don’t usually care for vegetables. Enjoy!
- 3 carrots, skinned and shredded
- 3 zucchini, skinned and shredded
- 4 eggs
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1/4 cup canola oil
- 1/2 cup applesauce
- 2 1/2 teaspoons vanilla
- 1 1/2 cups flour
- 1 1/2 cups whole wheat flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon nutmeg
- 1/4 cup milk
- 1/4 cup honey
- 3/4 cup dried fruit
- 9×13 inch glass baking dish, or two 8×8 inch glass baking dishes, or one 8×8 and one muffin pan
- 2 mixing bowls — 1 large, 1 small
- Electric hand mixer or stand mixer (optional)
- Food processor is very helpful but not required
- Preheat oven to 350 degrees F.
- In small mixing bowl, blend eggs, sugars, canola oil, applesauce, and vanilla. Mix until smooth.
- In large mixing bowl, blend flours, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and nutmeg.
- Add wet mixture to dry mixture in large mixing bowl.
- Stir in carrots and zucchini until evenly distributed.
- Add milk and honey. Mix until evenly distributed.
- Stir in dried fruit.
- Pour into greased baking dish (one 9×13 or two 8×8 pans, or one 8×8 and a dozen muffins).
- Bake until a toothpick comes out clean and the top is light golden brown.
My own creation. 🙂