Name: Elderflower Zucchini & Carrot Muffins
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 ½ cups whole wheat flour; 1 cup finely grated zucchini; 1 cup finely grated carrot; ½ cup "Olive the Best" Vegan Butter Olive Oil; ½ cup molasses; 2 large eggs; 1 tsp "Olive the Best" Elderflower White Balsamic; 1 cup brown sugar; ½ tbsp freshly grated ginger; ½ tsp cinnamon; ¼ tsp cloves; ¼ tsp allspice; ½ tsp salt; ½ tsp baking soda; 1 cup hot water

CategoryAppetizers & Snacks, Desserts

Here's a delicious way to use some of that zucchini and carrots you have from the garden 🙂
Such a great combination with Olive the Best's Elderflower White Balsamic!

Prep Time10 minsCook Time35 minsTotal Time45 mins

1 ½ cups whole wheat flour

1 cup finely grated zucchini

1 cup finely grated carrot

½ cup "Olive the Best" Vegan Butter Olive Oil – extra to grease pan

½ cup molasses

2 large eggs

1 tsp "Olive the Best" Elderflower White Balsamic

1 cup brown sugar

½ tbsp freshly grated ginger

½ tsp cinnamon

¼ tsp cloves

¼ tsp allspice

½ tsp salt

½ tsp baking soda

1 cup hot water

Preheat the oven to 350 F.

Grease muffin pan with Butter Olive Oil

Combine flour, baking soda, cinnamon, salt, allspice, and cloves and baking soda in a large bowl. Whisk well and set aside.

In a separate bowl stir combine the oil, brown sugar, eggs, molasses, ginger and balsamic and whisk well. Add the carrot and zucchini.

Add the flour mixture in three parts alternating with the hot water in three additions, beating until flour is just incorporated.

Pour into prepared muffin pan and bake until a toothpick inserted in the middle comes out clean, about 35-40 minutes.

Cool muffins a rack to cool completely. Dust with powdered sugar and serve.

Ingredients