Carrot-Zucchini Muffins - Carolina Country

Carrot-Zucchini Muffins

2.8/5 rating (5 votes)
Carrot-Zucchini Muffins

A food processor makes quick work of grating the carrots and zucchini. Tossing the raisins in a little flour before adding to the batter helps prevent them from sinking to the bottom during baking.


  • ½ cup golden raisins
  • 2 cups plus 1 tablespoon flour, divided
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon cardamom
  • 1½ teaspoons ginger
  • ½ teaspoon cinnamon
  • 2 eggs
  • ¾ cup sugar
  • 6 tablespoons vegetable oil
  • 1 cup shredded carrots
  • ¾ cup shredded zucchini


  1. Preheat the oven to 350 degrees.

  2. Spray a 12-muffin tin with nonstick cooking spray.

  3. In a small bowl, toss the raisins with 1 tablespoon flour to lightly coat them. In a large bowl, stir together 2 cups flour plus the baking soda, baking powder, salt, cardamom, ginger and cinnamon. In a medium-sized bowl, whisk together the eggs, sugar and oil.

  4. Add the egg mixture to the flour mixture and stir just until combined. The batter will be thick. Use a spatula to fold in the carrots, zucchini and raisins.

  5. Spoon the batter evenly into the muffin cups. Bake 15 to 20 minutes or until lightly brown and a toothpick inserted into the center comes out clean.

Recipe courtesy of

Debbie Moose ( has authored seven cookbooks and is a former food editor for The News & Observer in Raleigh.

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2.8/5 rating (5 votes)

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