If you’re anything like us, fall weather gets us in the mood to bake!
Zucchini is often found in an over abundance at this time of year, too, so this recipe is a perfect way to use some up (while also making yourself and your family a delicious snack or breakfast option!)

These muffins are a great way to get a boost of nutrition with 3 cups of vegetables in the batter as well as flaxseed making up half of the flour mixture. This means these muffins are loaded with fibre, vitamins & minerals, and healthy fats! You can’t go wrong.

Bonus: they’re soooooo moist and delicious. You will love them!

ZUCCHINI CARROT MUFFINS

Makes 16-18 large muffins

Ingredients

•2 cups zucchini, grated finely

•1 cup grated carrot

•2 large eggs

•3/4 cup brown sugar

•2 medium to large bananas, mashed

•1/2 cup unsweetened applesauce

•1/2 cup oil (olive or canola work well)

•2 teaspoons vanilla extract

•1 cup whole wheat flour or all purpose flour

•1 cup ground flaxseed

•2 teaspoons cinnamon

•1 1/2 teaspoons allspice

•1/4 teaspoon baking powder

•2 teaspoons baking soda

•1/2 teaspoon salt

•1 cup chopped walnuts (optional)

•1 cup semisweet chocolate chips

Directions

1. Preheat oven to 350 and line 2 muffin tins with paper liners or grease well. Set aside.

2. Grate zucchini and carrots and measure. (Measure before squeezing out liquid). Squeeze well to remove excess liquid (a clean tea towel or cheesecloth works well for this!) Do not skip this step – this is important. Otherwise, the batter will be too thin and won’t rise as well.

3. In a medium sized bowl, mix together dry ingredients. Set aside.

4. In a large bowl, beat together eggs with sugar until smooth. Mix in bananas, applesauce, oil, and vanilla until all combined.

5. Add dry ingredients to wet ingredients and stir just until combined.

6. Mix in zucchini, carrots, nuts (if using), and chocolate chips.

7. Divide batter into prepared muffin tins.

8. Bake for 18-20 minutes, or until tops spring back when touched or a toothpick inserted in centre comes out clean (moist crumbs are ok).

9. Keep stored at room temperature (or fridge) in an airtight container or freeze. These freeze great!