Print

Sweet Potato Zucchini Muffins

Print Recipe

These sweet potato zucchini muffins are wholesome, healthy, and delicious! They are the perfect sweet and savory treat!

Ingredients

Scale
  • 1 1/2 cups grated zucchini
  • 1 1/2 cups peeled and grated sweet potato
  • 3/4 cup sugar
  • 1 large egg
  • 1/4 cup vegetable oil
  • 1/3 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 1/2 cups whole white wheat flour
  • 1/4 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 3/4 cup chopped walnuts (optional)

Instructions

  1. Preheat oven to 375°F. Grease 12 muffin cups with nonstick spray and coat with flour (or line with muffin liners).
  2. Peel sweet potatoes. Using a handheld grater or a food processor, grate the sweet potatoes and zucchini. Set the grated sweet potato aside.
  3. Place the grated zucchini in a towel and squeeze a few times to remove some of the water. If you are using a large/overgrown zucchini from the garden, scrape out the seeds before grating. Then, once grated, wrap the zucchini in a towel and set a heavy dish on top for about 30 minutes to help remove most of the water.
  4. In a large bowl, whisk the egg with the sugar. Stir in the oil and then the applesauce and vanilla.
  5. In a separate bowl, mix together the flour, baking soda, baking powder, cinnamon, and salt. Combine with the wet ingredients, mixing until just combined and still a bit lumpy. Fold in the zucchini, sweet potatoes, and walnuts.
  6. Divide batter among the prepared muffin cups (~1/4 cup batter in each). Bake for 20 minutes, until the tops are golden and a tester inserted into the center of the muffin comes out clean. Rest muffins in the pan on a cooling rack for 2 minutes, then remove them from the tin to cool completely.

Find it online: https://liveeattrain.com/sweet-potato-zucchini-muffins/