Vegetable Lover + Sweet Tooth

As a vegetable lover that has a sweet tooth, I always love thinking up ways where I can add more veggies to any of my sweet creations. I guess it also helps that I love carrot cake…as well as zucchini bread :). So combining two of my favorite recipes came pretty naturally, lol. This breakfast alternative is packed with not only veggies, but a lot of wonderful fall spices like cinnamon, nutmeg and ginger… I was quite happy with the outcome!

I hope you get a chance to spice up your breakfast option this fall, with a batch of these on hand!

Happy Fall,
Kajal

Vegetables are a must on a diet.
I suggest carrot cake, zucchini bread, and pumpkin pie.

– Jim Davis

Carrot-Zucchini Muffins

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• Total Time: 1 hour 30 minutes

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Description

I love carrot cake and I love zucchini bread. So I decided to combine the two for a wholesome breakfast alternative. I have to say, I was quite happy with the outcome! With a batch of these on hand…it helps to spice up breakfast options for this fall.

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Ingredients

Scale 1x2x3x

• BATTER
• 2 cups shredded zucchini
• 2 cup shredded carrots
• 3 egg replacer eggs
• 1 cup sugar
• 1 cup, pineapple chunks
• 1 cup vegetable oil
• 2 cups flour
• 1/4 teaspoon baking powder
• 1.5 teaspoons baking soda
• 1.5 tablespoon apple cider vinegar
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon ginger, freshly grated (optional)
• 1 teaspoon salt
• 2 teaspoons vanilla
• 1 cup chopped walnuts or pecans
• —–
• FROSTING
• 8 oz. cream cheese, softened
• 1/2 cup powdered sugar (stiff frosting) or maple syrup (drippy frosting)
• 1 teaspoon vanilla
• 1 teaspoon lemon zest

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Instructions

1. Preheat oven to 350 degrees. Grease loaf pans or line muffin trays.
2. Put zucchini in strainer and press or squeeze with hands to get some of the excess liquid out.
3. In a mixing bowl beat egg replacer eggs until fluffy. Then add sugar and oil and mix together until well combined.
4. Stir in the flour, baking powder, soda, cinnamon, nutmeg, salt, vanilla, and walnuts, mixing just until all ingredients are combined.
5. Add zucchini, carrots, pineapple and ginger. Mix well.
6. Pour into 2 greased and floured 8 1/2 x 4 1/2-inch loaf pans, baby loaf pans or lined muffin tray.
7. Bake for 55 to 60 minutes at 350°, or until a wooden pick or cake tester inserted in center comes out with very little or no crumbs clinging to it.
8. While baking is happening, cream together all frosting ingredients until fluffy. For stiff icing use powder sugar and place in fridge until you are ready to frost. For a dripping frosting effect use maple syrup to sweeten and keep out until bread/muffins are done.
9. Once bread/ muffins are cooled, spread or drizzle your icing of choice on top.

Notes

VEGAN NOTES
Replace cream cheese with vegan cream cheese alternative.
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GLUTEN FREE NOTES
Substitute your favorite gluten free baking mix for the flour. My favorite is 1/2 Bob’s All Purpose GF Flour Blend + Bob’s Four Bean Flour Mix
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YOGIC COOKING NOTES
1 teaspoon freshly grated ginger will help all body types digest this better. In addition, 1/2 teaspoon cardamom will also help with digestion and add a lot of flavor.

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Category: Breakfast, Desserts, Gluten Free, Kajal’s Favorites, RECIPES, Uncategorized, Vegan
• Cuisine: Baked Goods