Carrot and Zucchini Muffins

Another Zucchini recipe!  Once again Oscar thought the zucchini and carrot were “yukky” going in, but he had no hesitation in eating the muffins once they were cooked (or as we filled the muffin tray!).  The recipe is adapted from one on the Sydney Markets Fresh for Kids site.


Carrot and Zucchini Muffins

Serves 12
Prep time 15 minutes
Cook time 20 minutes
Total time 35 minutes
Allergy / Intolerance Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates
Suitable for RPAH Elimination Diet - Moderate Chemical, Salicylate Challenge
Meal type Sweet Things
Misc Child Friendly, Pre-preparable, Serve Cold
Quick, easy carrot and zucchini muffins.


  • 1 cup plain white flour
  • 1 cup plain wholemeal flour
  • 4 teaspoons baking powder
  • 1/2 cup brown sugar
  • 1 1/2 cup grated carrot
  • 1/2 cup peeled and grated zucchini (squeezed to remove the excess liquid)
  • 100g butter (melted)
  • 2 eggs (lightly beaten)
  • 1/2 cup low fat milk


  • 1/2 cup cashews (roughly chopped)


1. Preheat the oven to 200 C. Prepare two 6-hole muffin trays.
2. Sift the flours and baking powder into a large bowl, adding the husks back in. Stir in the sugar, then add the carrot, zucchini and cashews (optional). Mix until well coated.
3. Whisk the butter, eggs and milk together in a separate bowl. Fold the butter mixture into the carrot mixture until just combined.
4. Spoon evenly into the muffin pans. Bake for 18 to 20 minutes or until cooked through. Cool in the pans for 5 minutes then transfer to a wire rack to cool completely.
5. Store in an airtight container. Consume within 3 days.


Moderate Salicylate, Low Amines, Low Glutamates


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