Carrot Zucchini Muffins

Since my junior year in college–after the ill-fated first year of college and the dread freshman 15 + the bonus sophmore 15–and the need to work it off, I’ve been kind of a fitness nut. Some even like to use the term gym rat, although as a person who has had actual real life encounters with rats and at least one nutria, I take offense at that label.

Lately, I’ve been getting into running. I needed something to mix up my workout routine and I didn’t want the constraints of a class setting at the land of the beautiful people Merritt, and I certainly couldn’t afford a regular trainer. So running seemed like a natural fit, especially since for the past few years I’ve been fascinated with the Baltimore Marathon, and dabbled with the idea of trying to do a half marathon myself. I know, it’s possibly crazy, but as you may have guessed from reading this blog, I like to attempt the possibly crazy.

The funny thing about running is that after a typical 4 mile run I’m either one of two things–insanely energized or totally exhausted. Weird right? I could see being somewhat tired or totally exhausted, or even slightly energized or high octane, but such totally opposite reactions? To any runners out there, do you have this same reaction, or is my body just strange?

After my Monday night run this week, I was in the zooming place. I was chat, chat, chatty during dinner. I was cleaning. And I wanted to bake. So when I spotted these muffins in the new King Arthur catalog as I flipped through it during dinner I was hooked. I had everything in the house to make them and they seemed deliciously healthy–low oil, carrots, zucchini and whole wheat flour. I was not dissapointed and neither was Noel–who although skeptical at first–has been eating these for breakfast all week.

Carrot Zucchini Muffins
Adapted from the King Arthur Catalog (the page with PJ, one of my baking heroes!)

I changed a few things from the catalog, mainly to fit with what I had in my pantry and because I don’t really care for nuts. I also doubled the recipe (to the size you see below) to make a full 12 muffins. But still, they were delicious. A totally satisfying way to get a few more summer veggies in your daily diet, disguised as a sweet!

Ingredients:

1 cup sugar
1/4 cup vegetable oil
1 teaspoon salt
2 large eggs
2 cups grated zucchini
2 cups grated carrots
1/2 cup dried fruit (I used craisins)
2 cups white whole wheat flour
2 teaspoons baking powder
1 tablespoon cinnamon

Directions:

Preheat oven to 375 and line muffin tins with paper.

Whisk together the sugar, oil, salt, and eggs. Add the grated veggies and the dried fruit.

Whisk together the remaining ingredients in another bowl. Add to the veggie mixture and stir until just combined. Divide the batter evenly among the cups, then let the muffins rest for 10 minutes before placing in the oven.

Bake the muffins until the edges are browned and they feel firm if gently pressed, 18-25 minutes. Cool in pan for about 10 minutes, then complete cooling on a rack.

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