Allergy Free Zucchini Carrot Muffins

Cook Time: 20 minutes

Recipe by Allergy Free Cooking, Baby!, Inc.

Dairy Free, Egg Free, Soy Free, Peanut Free, and Tasteful *For Gluten Free option see end note

This is a great way to sneak in the veggies. I have put icing on these and used them as healthy cupcakes.


  • 2 cups flour
  • 2 small shredded zucchini
  • 1/2 cup shredded carrots
  • 1 tsp cinnamon
  • 1/4 tsp cloves
  • 3/4 cup sugar
  • 1 tsp vanilla
  • 1/2 cup applesauce
  • 1/2 cup DF milk
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 salt
  • 1 stick DF margarine melted
  • Gluten Free Option
  • • Substitute 2 cups of Gluten Free All Purpose Flour and 1/2 tsp Xanthan gum for 2 cups of All Purpose Flour


  1. Preheat oven to 350 degrees. Line muffin pans with 24 muffin cups.
  2. Shred the zucchini and carrots in a food processor.
  3. In a medium bowl add all of the dry ingredients (flour, sugar, baking powder, baking soda, salt, cinnamon, and cloves)
  4. Once mixed add the rest of the ingredients (zucchini, carrots, vanilla, applesauce, DF margarine, and DF milk).
  5. Mix just until moist.
  6. Pour into muffin pans and bake for 20 to 25 minutes.
  7. Let cool completely before eating.
  8. Optional: Add your favorite vanilla icing for a healthy cupcake
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