Zucchini, Carrot, and Banana Muffins

Are you looking for a moist and delicious, beautiful and healthy summer muffin? A muffin that incorporates not only two types of vegetables, but some fruit as well? Well, I am always on the lookout for this type of muffin to bake up for a breakfast treat. Earlier this week I had an abundance of zucchini sitting on my counter thanks to both a coworker and a neighbor. Of course, zucchini bread came to mind right away, but my internet search for an amazing sounding recipe didn't turn up much. There are about a gazillion zucchini bread recipes out there, but none of them jumped out at me and got me excited to bake. That's when I turned to my trusty cookbook collection and came up with a nice looking recipe from what is probably my favorite cookbook, The Sweeter Side of Amy's Bread. It was the perfect solution to my baking conundrum.

The original muffin recipe was for zucchini, carrot and apple muffins, but I hate having chunks of apple in my bread, so I decided to sub bananas in instead. It was a brilliant substitution if you ask me. The recipe also calls for coconut and toasted walnuts, both of which I omitted. I'm not a big fan of coconut, and I don't like nuts in my bread either. I didn't miss either of them, the muffins were wonderfully flavorful without them.

These muffins turned out incredibly soft and moist, they were not dry in the least. They did not have the lightly crisp tops that some muffins do, but instead were soft and almost sticky because of how moist they were. I found them to be incredibly delicious, and also surprisingly healthy. Yes, they have some sugar, but only half a cup of oil for 24 muffins. I don't think that is bad at all. Now that I have a bunch of frozen, grated zucchini in my freezer alongside my collection of frozen ripe bananas, these muffins will show up all year long.

Lined up and ready to go

Dig in to deliciousness!

Zucchini, Carrot and Banana Muffins
Adapted from: The Sweeter Side of Amy's Bread

  • 3 cups (435 g) flour
  • 1 1/8 cups (227 g) sugar
  • 2 1/2 teaspoons cinnamon
  • 2 1/4 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 3/4 teaspoon baking powder
  • 3 cups (340 g) carrots, peeled and grated
  • 2 cups (255 g) zucchini, grated
  • 1 cup (270 g) mashed, ripe banana
  • 4 eggs
  • 1/2 cup + 1 tablespoon (120 g) vegetable oil
  • 2 1/2 teaspoons vanilla extract

In a medium bowl, whisk together flour, sugar, cinnamon, baking soda, salt and baking powder. Set aside.

In another medium bowl, whisk together the eggs, oil, and vanilla. Set aside.

In a large bowl, gently toss together the carrots, zucchini, and bananas. Pour the liquid egg mixture over the grated vegetables and bananas, and fold in gently to combine. Add the dry ingredients to the wet and fold in until just combined.

Scoop the batter gently into greased or lined muffin tins. Bake for 8 minutes at 400 degrees, then rotate the pan and reduce the temperature to 350 degrees. Bake for an additional 9-11 minutes, or until a toothpick comes out clean. Leave muffins in the pan for 10 minutes, then remove from the pan and place on a wire reach to cool completely.

Yields: 24 muffins