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HomeRecipes and CookingDesserts and BakingHealthy Carrot and Zucchini Bread / Muffins
 
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Healthy Carrot and Zucchini Bread / Muffins    

Healthy Carrot and Zucchini Bread / Muffins



This recipe is a one bowl wonder! Switch out veggies per your and kids’ desires! A fantastic power breakfast or side dish, and the kids won’t know they are eating veggies!

 



 

Preparation Time: 20 – 30 minutes  

Baking time: 30 minutes 

Level of Difficulty: Easy 

Kashrut Type: Parve (or dairy if you use butter) 

 

 

Submitted by Rachel Avrahami.

 

 

 

It’s true that I generally use these as a fast and healthy breakfast to send the kids off to school. Still, it’s a great way to stop the “Mom, I’m hungry!” complaining first thing in the morning on summer vacation, or eternal Corona vacation. And when I am on the run to a morning appointment, I’ve been found stealing one for myself too! 

 

 

 

INGREDIENTS 

1 cup whole wheat flour (or other flour of your choice, should work well with GF flour too) 

½ teaspoon cinnamon 

¼ teaspoon salt 

1 teaspoon baking soda 

4 tablespoons oil (or 3 tablespoons butter if you want it dairy)  

½ cup pure maple syrup or honey 

1 large egg, beaten 

1 teaspoon vanilla extract 

1 cup zucchini, finely grated 

½ cup carrot, finely grated 

½ cup raisins 

Optional: Substitute other veggies to your liking. This is great with carrots and sweet potatoes for instance! 

 

 

INSTRUCTIONS 

  1. Preheat oven to 350°F and place rack in the center of the oven. Coat a mini muffin pan or loaf pans or 9x13 pan with nonstick cooking spray. 

 

The fancy recipe says: 

  1. 1. Combine the flour, cinnamon, salt, and baking soda in a mixing bowl, and then whisk until thoroughly combined. Set aside. 

  1.  

  2. 2. In a large mixing bowl, stir together the butter, maple syrup (or honey), egg, and vanilla extract. 

  1.  

  2. 3. Add the flour mixture to the wet ingredients and stir together until just barely combined. 

  1.  

  2. 4. Add the zucchini, carrot and raisins, and then stir gently until just distributed. Go to step 6 below. 

 

My amazing hack! Works great! Just make sure you have a good, powerful hand blender (shvizzer). 

  1. 1. Put the egg in a large bowl and whip it up. 

  1.  

  2. 2. Add all the LIQUID ingredients to the big bowl. 

  1.  

  2. 3. Add the veggies into the bowl. Instead of taking the time to grate the veggies, just cut them into about 1 inch chunks. 

  1.  

  2. 4. Now, tilt the bowl and start shvizzing the mixture from where there is the most liquid. The hand blender needs liquid to work. PULSE the blender manually, pushing the veggies into the liquid one at a time, then finding the next and turning it on again.  

 

The beginning is the hardest, but as you blend more and more into the liquid, it gets easier and easier as more and more of the veggies get mixed into the liquids. Once it’s all basically mixed it, give it a few good seconds of blending to make sure there are no more large chunks left. 

  1.  

  2. 5. Now add the dry ingredients and mix it all together. Fold in the raisins.  

 

  1.  

  2. 6. Fill each cup in the mini muffin pan approximately 3/4 full (I use a small cookie scoop slightly overfilled). This recipe works great with Israeli English cake pans, or just a 9x13 pan and cut into squares. 

  1.  

  2. 7. Bake for 15-20 minutes or until a toothpick inserted in the center of a muffin comes out clean. For 9x13, bake 30 minutes. 

 

Store in an airtight container at room temperature for several days. Keeps for up to a week in the refrigerator or several months in the freezer. 

 

*Picture is for illustrative purposes only.  

 





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