Zucchini Carrot Muffins are naturally sweet and loaded with flecks of shredded vegetables. Easy one bowl recipe, these carrot zucchini muffins make a delicious healthy breakfast.
Perfectly sweet with loads of hidden veggies, they make a delicious grab-and-go breakfast, kid approved lunch, or a guilt free midnight snack.
Ingredients for Zucchini Carrot Muffins
To make this zucchini carrot muffins recipe you need a handful of nutritious ingredients and baking staples. Full recipe card is below.
- Eggs: 2 large eggs. Chia eggs or flax eggs will work also but zucchini muffins with carrots will not rise as much.
- Applesauce: Unsweetened applesauce keeps the muffins extra soft without the added saturated fats.
- Honey or maple syrup: Both are a perfect sugar substitute, you can also use any other liquid sweetener.
- Mild oil: A little oil is needed for the delicious texture. Any mild oil will work, I like avocado oil.
- Baking essentials: Vanilla extract, cinnamon, nutmeg, baking powder, baking soda, salt.
- Whole wheat flour: Adds extra nutrients and fiber to this zucchini and carrot muffins recipe. You can use regular whole wheat flour, white whole wheat flour, or spelt flour.
- Vegetables: Finely grated zucchini and carrots. You’ll need roughly 3 medium carrots and 1 medium zucchini.
- Add-ins: I used a mixture of golden raisins and regular raisins. Golden raisins are a bit sweeter, you can use both, just one, or omit.
How to Make Zucchini Carrot Muffins
Zucchini carrot muffins are easy to whip up in one bowl, then bake to perfection in 20 minutes.
- Prep: Preheat oven to 375 degrees F, line muffin tin with parchment paper liners and spray with cooking spray. Then grate zucchini and carrots on a small size hole of a box grater.
- Make batter: Add eggs, applesauce, maple syrup, oil, vanilla extract, cinnamon, nutmeg, baking powder, baking soda and salt to a large mixing bowl then whisk until smooth. Without overmixing, gently stir in flour then fold in zucchini, carrots, and raisins.
- Bake the muffins: Fill your prepared 12 muffin pan and bake for 20-22 minutes. Zucchini and carrot muffins are ready when a toothpick inserted in the center comes out clean.
- Cool and enjoy: Cool muffins for 5 minutes in the tin, then on a cooling rack until you are ready to taste.
Tips for Best Results
Here are my top tips for making this already delicious healthy muffin recipe even better!
- Grate zucchini and carrots finely and don’t squeeze: Grate both veggies on the small side of your grater. Zucchini has a natural water content and that excess liquid keeps these muffins moist, please do not squeeze the shreds.
- No need to peel zucchini first. The skin is thin, light, and edible. I like to keep the skin on but you can peel if you like, they will hide even better without the skin.
- Don’t over bake the muffins: Overbaked muffins will be dry, make sure you remove from the oven as soon as the toothpick comes out clean.
- Spray muffin liners or use parchment paper ones: To prevent sticking, these zucchini carrot muffins stick.
- Replace applesauce with banana: If you have ripe bananas you can substitute for applesauce. Or try these healthy banana zucchini muffins.
- More fun add-ins: Change flavor and texture by adding up to 1/2 cup coconut flakes, walnuts, pecans, or chocolate chips. Make them sweet with dried fruit like mango, blueberries or cranberries. Add in some ginger or ground cloves for added kick.
How to Store Carrot Zucchini Muffins
Store: Store on a counter for 2 days covered with an opening. These zucchini carrot muffins are quite moist, if you store them airtight mold will quickly build up. After, place in fridge for 2 more days and freeze any remaining leftovers.
Freeze: Store in an airtight container or bag and keep in the freezer for up to 3 months. Thaw on a counter for a few hours or overnight and serve cold or warm in the microwave.
You can use yogurt instead of applesauce but muffins will be less sweet. You can add 2 more tablespoons of maple syrup to make them sweeter.
You may use 1 cup of all-purpose flour for every 3/4 cup of whole wheat flour that recipe calls for.
All purpose gluten-free flour needs more liquid. Unfortunately you cannot use almond flour, oat flour or coconut flour directly in this recipe. Try my almond flour zucchini muffins and use 1 cup shredded carrots and 1 cup zucchini.
Yes. Bake at 350 degrees F for 50-60 minutes until toothpick comes out clean. Let loaf cool 10 minutes in the loaf pan then cool on wire rack and slice. Add cream cheese frosting for a delicious carrot cake taste.
Yes, they will need to bake for 11-12 minutes.
More Carrot Recipes to Try
- Healthy morning glory muffins
- Carrot baked oatmeal bars
- Healthy carrot cake bars
- Almond flour carrot cake
- Carrot cake baked oatmeal
More Zucchini Muffin Recipes
Zucchini Carrot Muffins
- 2 large eggs
- 1/2 cup applesauce unsweetened
- 1/2 cup honey or maple syrup
- 1/4 cup any mild oil I use avocado oil
- 1 teaspoon pure vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 3/4 cups whole wheat flour or spelt flour
- 1 cup zucchini grated small, not squeezed and packed
- 1 cup carrots grated small and packed
- 1/2 cup raisins or any other mix-ins
- Cooking spray I use Misto
- Preheat oven to 375 degrees F, line 12 muffin tin with muffin liners and spray with cooking spray. Set aside.
- In a large mixing bowl add eggs, applesauce, maple syrup, oil, vanilla extract, cinnamon, nutmeg, baking powder, baking soda and salt. Whisk very well to combine until no lumps are left.
- Add flour and gently mix until combined. Add zucchini,carrots and raisins and mix just until combined. Do not over mix.
- Using regular ice cream scoop, divide batter between openings evenly (they will be full) and bake for 20-22 minutes or until a toothpick inserted in the centre comes out clean.
- Remove zucchini carrot muffins from the oven, let them cool for about 5 minutes and then transfer to a cooling rack to cool off more. Enjoy warm or cold.
- Store: Loosely covered on a counter for 2 days. Muffins are moist, so do not seal them tight. After they can last in the fridge for 2 more days.
- Freeze: In an airtight container or bag for up to 3 months. Thaw on a counter for a few hours or overnight.
- Liquid sweetener: No dry sweetener like sugar please. You have to keep dry to wet ingredients ratio.
- Sweetened or unsweetened applesauce: Either can be used. Can substitute with yogurt 2% and higher fat content. Please do not use non-fat yogurt and add 2 more tablespoons of maple syrup.