I know it can be annoying when food bloggers keep putting vegetables in what is supposed to be a fun baked good. But these muffins are not annoying. I need you to trust me on this one.
Okay, wait. I lied. They ARE annoying. Have you ever hand grated a sweet potato? Annoying. You can use a food processor. Don't try to be a hero. Don't be like me.
Anyway! These delicious things are basically just one of my favorite quick breads in muffin form. I've been making this recipe from Joy the Baker (and complaining about grating sweet potato) for years. A lot of years. So many years.
I only just started doing the muffin thing recently, but it somehow feels like a totally new recipe?! So that's fun.
Bread or muffins, this is my favorite baked good to make this time of year. I almost always look forward to the end of summer because I hate 4 straight months of hot weather, but especially love this time when it's still warm during the day but cool in the morning and evening.
Jk jk jk. I'm in Texas. It's still hot all the time. But these sweet potato zucchini muffins are still perfect!
Filled with the aforementioned sweet potato and zucchini, these muffins are so perfectly moist (sorry) and fluffy. And this recipe will have you pulling out spices you maybe haven't touched since last Thanksgiving. Or if you're me it will have you buying a third bottle of ground cloves because you forgot to check before going to the grocery story AGAIN.
I am who I am.
There's a decent amount of oil and sugar here, so I'm not going to lie and say these are healthy muffins.
But also, hello?! Vegetables? HEALTH.
I added chocolate chunks because.....well, because of course I did. I have no regrets, but understand if you want to leave them out. Feel free to add raisins, nuts or nothing at all. You're the boss of these muffins.
- 2 cups flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground nutmeg
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ½ teaspoon ground allspice
- ¼ teaspoon ground cloves
- 1 cup brown sugar
- ½ cup sugar
- ¾ cup vegetable oil
- 3 eggs
- 1 teaspoon vanilla
- 1 ½ cups shredded zucchini
- 1 ½ cups shredded sweet potato (peeled)
- 1 cup chocolate chunks (optional)
- Preheat oven to 350.
- Mix dry ingredients in a small bowl. Set aside.
- Whisk sugars together to combine. Add oil, eggs and vanilla and whisk until everything is mixed and fully incorporated.
- Add zucchini and sweet potato and stir to combine.
- Add dry ingredients and fold in until just mixed in. Fold in chocolate chunks (if using).
- Divide batter among lined muffin tins, filling up to the top (they’ll rise a little bit).
- Bake for 18-22 minutes, until a toothpick or knife inserted comes out clean.
- Let cool before enjoying.
- Leftover muffins will stay out for 1-2 days (covered). After that I suggest keeping them in the fridge.
If the amount of oil scares you, you can cut down on it and make up the rest with applesauce. I've also done ½ coconut oil, ½ vegetable oil thing and it works.
To make this vegan, replace the eggs with flax eggs (mix 3 tablespoons flaxseed meal with 6 tablespoons water, let sit for 5-10 minutes to thicken). You won't notice the difference at all!