It’s zucchini season! Besides homemade banana bread, Zucchini bread is another one of my favorites! Probably the mixture of the shredded zucchini along with the spices make my mouth water. Check back for a good Zucchini Bread recipe, but for now, some carrot-zucchini muffins.
This recipe is from Martha Stewart. It got mixed reviews on her website, but I really like ’em and would make them again. They are healthier then your normal zucchini bread/muffin so of course not as sweet, but a good replacement. Carrots are one of the vegetables that I can not make myself start liking (raw or cooked) but I can handle them in breads/cakes, so this is a good recipe to get the nutrition from carrots in my diet.
I think my food photography could use some work…
Carrot-Zucchini Yogurt Muffins
(Recipe from Martha Stewart)
3/4 cup whole-wheat flour
1/2 cup all-purpose flour
3/4 cup pecans, toasted and chopped
1/4 cup toasted wheat germ
1/3 cup packed dark brown sugar
1 tsp baking powder
1/4 tsp baking soda
3/4 tsp ground cinnamon
1/2 tsp salt
2 large carrots, peeled and grated (1 1/2 cups)
1 medium zucchini, grated (1 1/2 cups)
1/2 cup plain low-fat yogurt
2 large eggs, separated
2 Tbsp unsulfured molasses
1 tsp finely grated orange zest (omitted)
Preheat oven to 400 degrees. Coat a 12-cup muffin tin with cooking spray. Whisk together flours, pecans, wheat germ, brown sugar, baking powder, baking soda, cinnamon and salt.
Stir together carrots, zucchini, yogurt, egg yolks, molasses, and orange zest in a large bowl. Fold flour mixture into carrot mixture until just combined. With a whisk or a mixer fitted with the whisk attachment, beat egg whites until shiny, stiff peaks form. Gently fold egg whites into the carrot mixture.
Spoon batter into prepared tin, filling to the brims. Bake until a toothpick inserted into center of 1 comes out clean, about 25 minutes. Let cool completely in pan on a wire rack. (Muffins can be stored in an airtight container at room temperature for up to 3 days.)
If desired, frost with cream cheese frosting.