I’ve gotten into a horrible habit lately where I make something, pretend I’m going to remember the recipe, don’t blog about it for weeks, and then don’t have the first clue as to what I made. Pregnancy brain was bad enough- new mommy brain is ridiculous. {Side note: the husband is thrilled with my new lack of brain power- he absolutely dominates me in Jeopardy these days.}

I’ve got a slew of dishes for you- if only I could remember the recipes! Guess I’ll slowly have to make my way back through and recreate them. One recipe I’m not at all sad about being “forced” to remake is this zucchini muffin recipe.

zucchini muffins

You really can’t go wrong stuffing a baked good with zucchini, as strange as that sounds. Zucchini adds an unmatchable moisture to breads and muffins, and this recipe is no exception. The use of coconut oil helps create a slight crunch on the outside of the muffin, while keeping the inside dense and delicious.

carrot muffin recipe

There’s a cup of oil in these whole grain muffins. Not really a big deal since we’re using coconut oil, which is packed with healthy medium chain fats, but it does make an impact on the calorie content. If you’d prefer to cut the oil, use more applesauce instead. As a ravenous breastfeeding momma, I need all the calories I can get, so the use of oil in this recipe is perfect. A handful of nuts would be delicious too…or dare I say it? Chocolate chips.

whole grain muffins

I need to go make an extra batch of these ASAP to pop in the freezer so I can have a quick grab and go breakfast or snack on our beach trip. The less cooking on vacation, the better!


Whole Wheat Zucchini Carrot Muffins

by with a Side of Sneakers

Ingredients (serves 12)

  • 3 cups whole wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 cup coconut oil
  • 1/2 Tbsp vanilla extract
  • 1 1/2 cups shredded zucchini
  • 1/2 cup grated carrot
  • 1/2 cup brown sugar
  • 1/2 cup applesauce
  • 1 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/8 tsp ground clove


Combine all ingredients. Stir just until mixed.

Fill muffin pan with liners or grease pan. Fill cups 3/4 full.

Bake at 325 for 25 minutes, or until toothpick comes out clean.

Feel free to change proportions of shredded veggies.

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What’s your favorite muffin concoction? Apple cinnamon and banana nut are probably two of my faves. Add zucchini carrot to the list now. Winking smile