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Carrot Zucchini Cupcakes Recipe

Looking for an easy carrot zucchini cupcakes recipe? Learn how to make carrot zucchini cupcakes using healthy ingredients.


Submitted by lifelong_battle_ends_now

Makes 25 servings



carrot, zucchini, and coconut cupcakes. I don't use frosting, but they are very good with cream cheese or vanilla frosting.

Recipe Ingredients for carrot zucchini cupcakes

2 1/4 cups whole wheat flour
1 cup sugar
1 cup carrots, grated
1 cup zucchini, grated
1/2 cup coconut, grated
1/2 cup vegetable oil
1 cup apple juice
1 egg
3/4 cup eggbeaters
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon, ground
1/2 tsp salt

Recipe Directions for carrot zucchini cupcakes

  1. mix sugar, eggs, eggbeater, juice, and oil in a large bowl.

  2. mix dry ingredients in separate bowl.

  3. add dry to wet.

  4. then add in carrot, zucchini and coconut.

  5. fill muffin pan and bake at 350 for about 40 min or until toothpick comes out clean.

  6. makes 25 cupcakes.

Categories

Breads, Dessert, Snacks

Nutrition Facts
Serving Size 53.9g
Amount Per Serving
Calories
130
Calories from Fat
47
% Daily Value*
Total Fat
5.2g
8%
Saturated Fat
1.4g
7%
Trans Fat
0.0g
Cholesterol
7mg
2%
Sodium
116mg
5%
Potassium
79mg
2%
Total Carbohydrates
18.9g
6%
Dietary Fiber
0.7g
3%
Sugars
9.6g
Protein
2.3g
Vitamin A 15% Vitamin C 9%
Calcium 2% Iron 4%
* 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
B
  Good points
  • Low in cholesterol
  • High in vitamin A
  •   Bad points
  • High in sugar
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