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Carrot & Zucchini Bread Muffins Recipe

Looking for an easy Carrot & Zucchini Bread Muffins recipe? Learn how to make Carrot & Zucchini Bread Muffins using healthy ingredients.


Submitted by mrszoomer

Makes 24 servings



A moist and satisfying muffin that's tasty and has the bran you need to get you going!

Recipe Ingredients for Carrot & Zucchini Bread Muffins

3 eggs
1 cup canola oil
1 1/2 cups brown sugar, packed
1 cup grated zucchini
1 cup carrots, grated
2 teaspoons vanilla
1/2 cup bran cereal
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon baking powder
3 teaspoons cinnamon
1 cup chopped pecans
2 1/2 cups all purpose flour

Recipe Directions for Carrot & Zucchini Bread Muffins

  1. Mix it all together and bake in square muffing cups, preferably silicone baking pans. Lightly spray with pam cooking spray to be on the safe side. Remove from pans immediately after removing from oven and allow to cool on wire racks. Bake in a 350 to 375 degree oven. Takes about 30-45 minutes to bake, experiment until you get it right. Try not to over bake or the muffins will dry out, even with all the oil that's in them! Enjoy! One of Grandpa's favorites!!!!!!

  2. Ann Clore, 7-10-09

Categories

Breads, Christmas, Bake, Vegetarian

Nutrition Facts
Serving Size 53.0g
Amount Per Serving
Calories
209
Calories from Fat
118
% Daily Value*
Total Fat
13.1g
20%
Saturated Fat
1.2g
6%
Trans Fat
0.0g
Cholesterol
23mg
8%
Sodium
167mg
7%
Potassium
115mg
3%
Total Carbohydrates
21.4g
7%
Dietary Fiber
1.5g
6%
Sugars
9.6g
Protein
2.7g
Vitamin A 17% Vitamin C 2%
Calcium 3% Iron 7%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C+
    Bad points
  • High in sugar
  • Contains alcohol
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