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Sweet potato zucchini muffins

  • Author: Mansee Muzumdar
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12-14 muffins 1x
  • Category: Baked Goods
  • Method: Oven

Description

Sweet, moist and perfectly spiced, these sweet potato zucchini muffins are the perfect way to use up those extra vegetables when you're looking for something a little sweet. I love these as muffins, but you can also bake this up into a loaf or snack cake. Add some chocolate or chopped nuts for a little extra fun!


Ingredients

Scale
  • 2 cups (260 grams) flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1 cup (205 grams) brown sugar
  • 1/2 cup (100 grams) sugar
  • 3/4 cup (138 grams or 6oz) vegetable oil
  • 3 eggs
  • 1 teaspoon vanilla
  • 1.5 cups (190 grams or 7oz) shredded zucchini
  • 1.5 cups ( 165 grams or 7oz) shredded sweet potato (peeled)

Instructions

  1. Preheat oven to 350. Brush the top of a muffin tin with a little vegetable oil and then add muffin cup liners (the oil keeps the baked muffin tops from sticking!).
  2. Mix 2 cups (260 grams) flour, 2 teaspoons ground cinnamon, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground nutmeg, 1/2 teaspoon salt, 1/2 teaspoon ground ginger, 1/2 teaspoon ground allspice and 1/4 teaspoon ground cloves in a small bowl. Set aside.
  3. In a large bowl, whisk 1 cup (205 grams) brown sugar and 1/2 cup (100 grams) granulated sugar together to combine. Mix to ensure there are no clumps. 
  4. Add 3/4 cup (138 grams) vegetable oil, 3 eggs and 1 teaspoon vanilla and whisk until everything is mixed and fully incorporated.
  5. Add 1.5 cups (190 grams) shredded zucchini and 1.5 cups (165 grams) sweet potato and stir to combine.
  6. Add dry ingredients and fold in until just mixed in. If using any mix-ins, add those in now as well!
  7. Divide batter among lined muffin tins, filling up to the top. I generally get exactly 12 muffins out of this, but you might get a few more (depending on size of zucchini and sweet potato - see note below)
  8. Bake for 18-22 minutes, until a toothpick or knife inserted comes out clean.
  9. Let cool before enjoying.
  10. Leftover muffins will stay out for 1-2 days (covered). After that I suggest keeping them in the fridge.

Notes

  • This recipe is pretty forgiving when it comes to the amount of zucchini and sweet potato. I generally use 1 large zucchini and 1 medium-sized sweet potato - when shredded both can vary between 1-2 cups. Don't worry if you have a little less or more than what it's in the ingredient list above!
  • To make this into a loaf, pour batter in a 9x5 loaf pan. Bake for 50-60 minutes, or until a toothpick or cake tester comes out clean.
  • If the amount of oil scares you, you can cut down on it and make up the rest with applesauce. I've also done 1/2 coconut oil, 1/2 vegetable oil thing and it works.
  • If you'd like to try making this vegan, replace the eggs with flax eggs (for 3 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!
  • Good options for mix-ins: Chocolate chips/chunks, chopped nuts, shredded coconut, raisins/dried fruit.