Zucchini Carrot Muffins

Name: Zucchini Carrot Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 18 muffins
Ingredients: 1 1/2 cup granulated sugar; 2 eggs; 1 cup oil; 3 cups flour; 1 teaspoon salt; 1 teaspoon baking soda; 1 teaspoon cinnamon; 1 cup shredded zucchini (about half a medium zucchini); 1 cup shredded carrot (about two carrots); 1 cup shredded apple (about one apple)

Breakfast

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These Zucchini Carrot Muffins are a delicious way to sneak in extra veggies. Kids and adults alike love this sweet muffin recipe and you will too!

These Zucchini Carrot Muffins are chock full of healthy ingredients and taste scrumptious! Sweet apples, carrots and zucchini blend together in a moist, cinnamon muffin batter that tastes like carrot cake! My son Gavin actually requests these for his birthday instead of cake. They’re inspired by these apple muffins that we make often. I combined that idea with my delicious zucchini muffins recipe to create a whole new muffin recipe. They’re so good, they’ve now become a permanent fixture in our family.

I would LOVE your ideas on how you get your kids to eat more fruits and veggies. Please leave a comment below and let’s swap stories!

TIPS FOR MAKING THE BEST MOIST MUFFINS

The veggies in this muffin recipe help make them super moist! I like to shred my carrots, apples and zucchini with a food processor or you can use a hand held grater.
Store muffins in a sealed container or Ziploc bag in a single layer. To keep them from getting to sticky, line the bottom of the container or bag with a paper towel, then cover the top of the muffins with another paper towel.
Be gentle with the batter. If muffins are coming out crumbly and dry, you may be overmixing the batter. Try to just fold in the ingredients until everything is just barely combined.
If the muffins seem too moist, they’re probably not cooked enough. Usually it’s because the oven isn’t hot enough or the cooking time was too short. I’ve never had an issue with the instructions in the recipe card below, so follow those directions and you should be good!

I cut the sugar just a tiny bit from the original apple muffin recipe, and didn’t add the streusel topping. These zucchini carrot muffins turned out absolutely amazing.
For added crunch, you can toss in a handful of walnuts, almonds or pecans to this muffin recipe. The beauty of this recipe is that it is so versatile you can switch things up a bunch of different ways.
If a super sweet tooth strikes, these muffins would taste delicious with a dollop of my cream cheese frosting! So yummy!

MORE FAVORITE MUFFIN RECIPES

Muffins or sliced quick breads always make any breakfast or brunch seem a little more special. And they’re so easy to make from scratch so you don’t need to spend money on boxed muffin mixes. Try some of my favorite recipes:

I actually think these zucchini muffins are a little bit better than the apple original, but maybe that’s just me telling myself that I’m having a slightly healthier breakfast with my coffee. I hope you enjoy these healthy, sweet treats! Let me know in the comments below what you think of this recipe. Enjoy!

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5 from 15 votes