Zucchini bread is my absolute favorite kind of bread to make (and eat). For days, I was eyeing the zucchini in my fridge that I had bought to use for a dinner meal (have you seen the sausage and zucchini biscuits that I posted last week?), wishing that I had bought extra zucchini to make bread.
At the end of the day, I was left with a single zucchini…not enough to make a full batch of bread, but enough to inspire me to try something new. I decided to add an equal amount of shredded carrots – another vegetable I love in baked goods.
Wow! The combination was better than I expected, and based on how fast the batch disappeared, I’d say that the family loved them, too.
Carrot and Zucchini Muffins With Oatmeal Crumble Topping
- ⅔ cups vegetable oil
- 2 eggs
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon vanilla
- ½ teaspoon grated orange peel
- 2 cups flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ cup grated carrots
- ½ cup grated zucchini (patted dry with a paper towel)
- ¼ cup sugar
- ½ cup oatmeal
- ½ teaspoon cinnamon
- 2 tablespoons butter, room temperature
- Line a muffin tin with cupcake liners or spray with nonstick cooking spray. Preheat oven to 350°.
- Mix vegetable oil, eggs, sugars, vanilla, and orange peel in a large mixing bowl.
- Sift dry ingredients together in a separate bowl. Add dry ingredients to bowl with wet ingredients and mix thoroughly.
- Gently fold in grated carrot and zucchini.
- Add batter to muffin tin; fill cups about ⅔ full.
- In a small bowl, mix topping ingredients. Crumb toppings work best if the butter is NOT melted. I like to "knead" the crumb mixture with my hands to get it nice and crumbly. Sprinkle generously on top of each of the filled muffin cups.
- Bake at 350° for about 25 minutes, or until toothpick inserted in center comes out clean. Let cool on a wire rack.
If the recipe and pictures haven’t convinced you to make these muffins yet, let me just leave you one last hook. See the inside…moist and delicious! And with 2 veggies inside, they’re healthier than the average muffin! You can’t beat a healthy breakfast recipe that tastes great and is perfect for on-the-go eating, right?
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