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!
- 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)
- 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!).
- 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.
- 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.
- Add 3/4 cup (138 grams) vegetable oil, 3 eggs and 1 teaspoon vanilla and whisk until everything is mixed and fully incorporated.
- Add 1.5 cups (190 grams) shredded zucchini and 1.5 cups (165 grams) sweet potato and stir to combine.
- Add dry ingredients and fold in until just mixed in. If using any mix-ins, add those in now as well!
- 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)
- 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.
- 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.