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Carrot-Zucchini Muffins with Candied Ginger

Carrot-Zucchini Muffins with Candied Ginger
Carrot-Zucchini Muffins with Candied Ginger

When I saw this recipe entitled with carrots, zucchini and ginger I immediately thought…BINGO!    I’ve been looking for a good zucchini bread recipe and I like some versions of carrot cake.     These muffins have great flavors that just brim up to the delicately textured crowns.   There’s a slight saltiness and the delicate flavor of ginger.    The  muffins are a different and tasty treat to serve for brunch or grab on your way out the door to work or school.     If you’re sharing these tasty quick breads with vegetable-phobic, picky eaters, just tell them these are “ginger” muffins while feeling good that you got carrots and zucchini in their diet!

These are delicious alternatives to muffins that have sugary toppings and including vegetables instead of fruit in your bread.   This recipe is a keeper!

Teenie Notes

  • Used 1 cup of whole wheat flour in place of one of the three cups of all purpose flour.
  • Added 1/2 cup chopped walnuts.
  • Used 1 tablespoon of crystallized ginger in place of the 1/2 cup called for (Note crystallized and candied ginger are the same thing).
  • Used vegetable oil instead of canola oil.    (I didn’t do it with this batch, but I would also try substituting some of the oil content with applesauce).
  • The recipe is originally for 2 loaves of carrot-zucchini bread.  I found it makes 12 healthy-sized muffins (teenie cakes!).

Carrot-Zucchini Muffins with Candied Ginger

Carrot-Zucchini Muffins with Candied Ginger
source adapted from Eating Local: The Cookbook Inspired by America’s Farmers by Janet Fletcher

Makes two 8-inch loaves or 12 muffins

Ingredients

Nonstick cooking spray, for preparing pans

2 cups sifted unbleached all-purpose flour
1 cup whole-wheat flour
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon kosher salt
1 tablespoon crystallized ginger, minced

3 large eggs

1 cup vegetable oil
1 3/4 cups sugar
2 teaspoons vanilla extract

1 cup carrots, peeled and grated on the large holes of a box grater
1 cup zucchini, grated on the large holes of a box grater
1/2 cup walnuts, chopped (optional)

Directions

Preheat oven to 325 degrees for loaf pans OR 350 degrees for muffins.   Coat two 8 1/2 by 4 1/2 by 2 3/4-inch loaf pans OR muffin pan(s) for 12 muffins with nonstick cooking spray.

Sift together the flours, ginger, cinnamon, baking soda, and baking powder into a medium bowl.  Stir in the salt and candied/crystallized ginger.

In a large bowl, whisk the eggs until light and foamy.  Add the vegetable oil, sugar, and vanilla, whisking vigorously until the sugar dissolves.  Whisk in the carrots and zucchini and walnuts.

Add the dry ingredients to the egg mixture all at once and stir with a wooden spoon just until blended.  Divide the batter evenly between the 2 prepared pans OR 12 muffin cups.

Bake until the breads or muffins are well risen and firm to the touch, and a toothpick inserted in the center comes out clean.

Bread: 1 hour baking time at 325 degrees.
Muffins: about 20-22 minutes at 350 degrees.

Let cool in pans or rack for 10 minutes before inverting or removing from pans.

Spices
Spices!

Carrot-Zucchini Muffins with Candied Ginger
Carrot-Zucchini Muffins with Candied Ginger

Note: TeenieCakes.com is not affiliated with the McCormick company other than purchasing their consumer products.

Reader Interactions

Comments

  1. jess says

    Just made these and they’re delicious! I used 1/4 cup of candied ginger and only 1 tsp of ground ginger. I also replaced half the oil with applesauce and used only 1 1/2 cups of sugar. They turned out great! Nice and moist, and lots of flavour!

    • Cristina - Teenie Cakes says

      Hi Jess: I’m so glad you liked these muffins too. Good modifications you made, especially subbing some of the oil for the applesauce. That’s a good way to cut down on the oil without sacrificing the moistness (plus you can’t even taste the applesauce).

      These are one of my favorite muffins – such great flavor and luv the ginger. There’s another one that’s really good too – the “Carrot-Oat Spice Muffins” I’ve posted here on TC. Good stuff too!

      Thanks for your feedback! 🙂

  2. Sook says

    Oops, my little boy just pushed the enter button before I was done writing.. he he These muffins look so great.

  9. Isabelle says

    Sounds like a fantastic combination of flavours! I have to admit that I’m not a huge fan of zucchini in baked goods, but I do love me some carrot cake (especially with ginger), so I might just have to try these out to see if they can win me over. 🙂

  13. denise @ quickies on the dinner table says

    The thing I like about your recipes is that I know I can indulge without too much guilt! I need to try this – one more step closer to overcoming my aversion to cooked carrots LOL I love zucchini and the candied ginger is a stroke of genius! Love the pics, as always 🙂

  16. Liren says

    I’m almost smacking myself in the head with this one — carrot cakes, yes, zucchini bread, yes, but together? Duh, Liren! Wonderful muffins – I’m sure they taste lovely! And they’re healthy!

  17. Denise@There's a Newf in My Soup! says

    Good girl, using your new cookbook! It does look like it has some wonderful recipes to make good use of our beautiful Farmers’ Market fruits and veggies! The muffins sound perfect with a morning cup of coffee or afternoon snack.

  18. lululu says

    I’ve made both carrot muffin and zucchini bread before, but have never come up with the idea of adding ginger in!
    i believe it’s such a great combination.

  20. Roti n Rice says

    Ooh…I like the addition of the crystallized ginger. Must be really tasty with all the carrots and zucchinis. I’ll have to try this the next time I make another zucchini loaf.

  21. citronetvanille says

    Oh those are just gorgeous! I love the combination of carrots and zucchini, I’m sure the addition of ginger give those muffins a very special touch.

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