Zucchini Carrot Muffins

This recipe is great for breakfast or an afternoon snack.

Zucchini Carrot Muffins
Enjoy this easy to make recipe!

Zucchini Carrot Muffins

  • 1 package (18 ounces) carrot cake mix
  • ½ cup applesauce
  • ¼ cup canola oil
  • 1 egg
  • 1 ½ cups shredded zucchini
  • ½ cup raisins
  • ½ cup chopped pecans

In a large bowl, combine the cake mix, applesauce, oil and egg for 30 seconds. Beat on low speed for 30 seconds; beat on medium for 2 minutes. Stir in the zucchini, raisins and pecans. Fill greased or paper lined muffin cups three-fourths full.

Bake at 350 degrees F for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Yield: About 16 muffins.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.


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