This is my first foray into baking with vegetables. I love carrot and zucchini cakes but I’ve never made them before. I’ve always associated carrot and zucchini cakes as a sort of old-timey dessert, probably because the first time I had zucchini bread was when Jeff’s grandma made it. Ah, good times.
Anyway, I made this muffin recipe for a work potluck a couple weeks back. I know, gutsy of me to bring a recipe I had never tried before. Don’t worry, I had a back-up recipe just in case these didn’t work out. But they did. And I was happy. And so were my co-workers as evidenced by the lack of leftovers.
As an aside, I always thought cupcake liners were a little funny. It feels like I’m dressing up my muffins. But then that leads me to think about when you take off the liner, are you undressing your muffin?
Oh yeah baby, take it off.
Don’t act like you don’t talk dirty to your baked goods…. Never mind, let’s move on.
This recipe is really good, and the cream cheese glaze takes it over the top. It’s almost like eating dessert for breakfast. And make sure to sift the powdered sugar before mixing it into the glaze. As you can see my glaze was a little lumpy. It was still delicious, just not as aesthetically pleasing as it could be. So make this, and make sure to make a double batch if you are sharing with others.
Carrot Zucchini Muffins with Cream Cheese Glaze
Adapted from Serious Eats
Makes about 12 muffins
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon powdered ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 2/3 cup coarsely chopped toasted walnuts
- 2 large eggs
- 3/4 cup packed brown sugar
- 1/2 cup canola oil
- 1 cup (firmly packed) grated zucchini, grate using the largest holes on the box grater
- 1 cup (firmly packed) grated carrot, grate using the largest holes on the box grater
- 1 recipe Cream Cheese Glaze, see below
Preheat the oven to 350°.
In a small bowl, combine the flour, baking soda, spices and walnuts. Whisk well to sift.
In a large bowl, beat the eggs, sugar, and oil until the mixture is smooth, 2-3 minutes. Stir in the zucchini and carrots. Add the dry ingredients and beat until the mixture just comes together, be careful not to over beat.
Pour the batter into paper-lined muffin tins, filling each about 3/4 full. Bake 20-25 minutes, or until toothpick inserted in center comes out clean. Cool in the pan on a rack for 5 minutes. Unmold onto the rack and cool completely. Top the muffins with cream cheese glaze by dipping the muffin upside down into the glaze. Store in an airtight container in the refrigerator for up to 5 days… if they last that long.
Cream Cheese Glaze
- 3 ounces cream cheese, softened
- 3 tablespoons powdered sugar, sifted, plus extra if needed
- 2 tablespoons milk, plus extra if needed
- 1/4 teaspoon vanilla extract
Beat cream cheese with powdered sugar until smooth. Stir in the milk and vanilla. Adjust the consistency by adding more powdered sugar to thicken, or adding milk to loosen the glaze.