Zucchini Carrot Muffins with Cream Cheese Glaze

I get a pretty big kick out of grabbing a zucchini from our own backyard and making a recipe with it. (My husband says that I’m “tapping into my primal instincts.)- HA. Well whatever it is, it’s nifty. These muffins were an absolute HIT in my office, I probably should have made a double batch. The original recipe also includes two teaspoons of orange zest, but I thought it was just a little too “orangy” that way and I decided to omit it from the ingredient list, but feel free to add it back. I prefer to stick to the carrot/zucchini/apple combo. Oh… and the cream cheese glaze was another little addition I made and I highly recommend it. I even heard one of my coworkers say “Oh anything that has a glaze you know has gotta be good” –She’s right on the money!

Now. The best apples for baking. You want the apples to be sweet and also hold up well when they bake, so it actually does make a difference as to which variety you choose. I recommend the Gala or the Cortland for these muffins.

Alright, spit spot, get to baking! (Yes. Spit Spot. I just watched Mary Poppins, forgive me.)

Zucchini Carrot Muffins with Cream Cheese Glaze

Moist muffins made with a perfect combination of zucchini, carrots, diced apples and topped with a sweet cream cheese glaze.

Ingredients:

Zucchini Carrot Muffins

2 cups shredded carrot

1 cup shredded zucchini

1 cup chopped peeled apple

¾ cup sweetened shredded coconut

½ cup chopped almonds

2 cups all-purpose flour

1 + ½ cups sugar

1 tablespoon ground cinnamon

2 teaspoons baking soda

½ teaspoon salt

3 large eggs

¾ cup canola oil

1 teaspoon vanilla extract

Cream Cheese Glaze

1 cup powdered sugar

¼ cup (½ stick) of butter, at room temperature

4 oz. cream cheese, softened

½ teaspoon vanilla extract

3 Tablespoons Heavy Cream or milk

Directions:

Muffins

In a large bowl, gently combine carrot, zucchini, apple, coconut, and almonds. Set aside.

In another large bowl, combine flour, sugar, cinnamon, baking soda and salt.

In a third bowl, combine eggs, oil and vanilla. Stir into dry ingredients until just moistened (mixture will be thick).

Fold in the carrot mixture. Fill 18 greased or paper-lined muffin cups two-thirds full.

Bake at 375° for 20-22 minutes or until muffins are firm and a toothpick inserted in the middle comes out clean.

Storage

Let the muffins sit in the muffin tins for 10 minutes, then remove them and set them on cooling racks. Wait until they are cool enough to handle before glazing.

Store in an airtight container for up to four days.

Glaze

Combine all of the glaze ingredients in a large bowl and microwave for 30 seconds. Stir.

Dip the top of each muffin into the glaze, or use a spreader to spread over the top.

All images and text ©

Recipe Adapted from: TasteofHome / Country Woman’s Magazine