Carrot and Zucchini Spice Muffins Or Are they Cupcakes?? - Sweet Potato Chronicles - Sweet Potato Chronicles

Carrot and Zucchini Spice Muffins Or Are they Cupcakes??

It rained. Then it rained. And, oh did I men­tion, it rained again. With so much wet weather on the Labor Day week­end, we had noth­ing else to do but bake. Plus we had a pic­nic to go to. I'd just been to the Farmer's Mar­ket and picked up zuc­chini, car­rots, corn and green beans, so I fig­ured I could find some­thing to make with my loot. I remem­bered read­ing about some cup­cakes that had a healthy dose of both car­rot and zuc­chini, so I hunted down the recipe from Whole Foods. I ended up mov­ing around some of the ingre­di­ents and increas­ing the apple­sauce when I ran out of oil. They also called for wal­nuts in the mix as well as a gar­nish on top, but I nixed those. We endured a few mishaps dur­ing this pro­duc­tion, but the real conun­drum was whether these were cup­cakes or muffins. The recipe called these babies cup­cakes, but they seemed more like muffins to me. Espe­cially after I trashed the frost­ing. It wound up being a glaze which I hap­pily pre­ferred. Muf­fin or cup­cake, they were good. I ate them three morn­ings straight with my cof­fee, and I packed them as snacks for Scarlett.

Car­rot and Zuc­chini Spice Muffins

1/2 cup expeller pressed canola oil (I used grape­seed oil as I was out of canola oil)
1/2 cup unbleached, evap­o­rated cane sugar
1/4 cup unsweet­ened apple­sauce
2 large eggs
1 cup whole wheat pas­try flour
1/2 cup unbleached white flour
3/4 tea­spoon bak­ing soda
1 tea­spoon cin­na­mon
1/8 tea­spoon sea salt
2 medium car­rots, grated
1/2 medium zuc­chini, grated

1/2 cup cream cheese, soft­ened
1 2/3 cups pow­dered sugar, sifted
2 tea­spoons freshly squeezed lemon juice (add an extra one or two for glaze)


Pre­heat oven to 400
In a large mix­ing bowl, com­bine the sugar, oil and apple­sauce. Break eggs into mix. In a sep­a­rate bowl, stir together the flours, bak­ing soda, cin­na­mon and salt. Pour in the wet ingre­di­ents. Fold in car­rots and zuc­chini.
Scoop spoon­fuls of mix into muf­fin tins that are greased or have been filled with paper cup­cake sheets. Bake for 20 to 25 min­utes or until tooth­pick placed in the cen­ter is removed clean. Cool.
Mix the soft­ened cream cheese with the pow­dered sugar. Add the lemon juice. Increase the amount of lemon juice to cre­ate a glaze.

This bak­ing episode ended up being a fam­ily affair. My father-in-law helped grate the car­rot and zuc­chini. Scar­lett did give him a hand, but requested "no pho­tos!" I'm pretty sure she's plan­ning on hir­ing an assis­tant. I also think she'll even­tu­ally inform me that I'm not to look at her directly when I address her. This blog is going to her head.

This recipe orig­i­nally called for more white flour then whole wheat pas­try, but I flip flopped the two.

Scar­lett lost inter­est in this recipe fast. It didn't bother me. I plugged along with my father-in-law as she fid­dled around the house. I don't like to push her to join me. She usu­ally finds her way back to the project on her own any way. It did help that her Dad said they could com­bine the wet and dry ingre­di­ents together as a team.

Some­times spills hap­pen. Actu­ally, they hap­pen a lot. We just toss the stuff back in the bowl.

When the cup­cakes came out of the oven and cooled, I was ready to frost them. Since I'd got­ten heavy-handed when squeez­ing the fresh lemon juice into the cream cheese mix, the frost­ing was more a glaze. I actu­ally liked it bet­ter. It felt less of a sweet (is it a muf­fin now?) with­out the thick frost­ing. How­ever, these cup­cakes could eas­ily be served with noth­ing at all (sounds like a muf­fin for sure now).

In the end, we still weren't sure what to call these. When we brought them to the pic­nic we called them cup­cakes, but, at 7:00 am on a Tues­day, muf­fin sounded way bet­ter, espe­cially to my thighs.



  1. I Heart Beauty says:

    Umm…YUM?? I need to make these. Hard to say if they're muffins or cup­cakes. Guess I'll have to try for myself. Maybe they're muffins until 2pm and then they turn into cup­cakes? Because hon­estly, who eats a cup­cake before mid-afternoon? Not me…

    Oh, and Hi Dan!

  2. I Heart Beauty says:

    Update! Made these last night and they are yum, yum, YUM! I might add a lit­tle more cin­na­mon and maybe a bit of nut­meg next time, because I like a bit more kick. I took them out at 20 min­utes because I'm big on the under­bak­ing and it was just right!

  3. Joyce says:

    What is in these things crack?????? (*I mean I know you posted the ingre­di­ents) but these are over the top fan­tas­tic, espe­cially warm!!!

  4. […] Car­rot and Zuc­chini Spice Muffins these veg­gie packed muffins can be made into a deli­cous dessert with the addi­tion of a glaze. […]

  5. […] Look­ing to get some bak­ing done with your zuc­chini, try these Car­rot and Zuc­chini Spice Muffins. […]

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