Zucchini Carrot Muffins

4.95 from 17 votes
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posted: 07/05/17

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This post may contain affiliate links. Please read my disclosure policy

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!

apple carrot zucchini muffin on a piece of wax paper

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!

zucchini bread muffins stacked

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!

a zucchini carrot muffin with a bite taken out of it

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!

4.95 from 17 votes

Zucchini Carrot Muffins

Serves: 18 muffins
(tap # to scale)
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
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!

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

Instructions

  • Preheat the oven to 350 degrees and line a muffin tin with cupcake liners.
  • In a large bowl, mix together the sugar, eggs, and oil.
  • In another large bowl whisk together the flour, salt, baking soda, and cinnamon. Slowly add the flour mixture to the sugar and egg mixture. The batter will be very thick.
  • Mix in the zucchini, apple, and carrot.
  • Fill the muffin tins 2/3 full.
  • Bake for 20 to 25 minutes or until the muffins are golden brown and a toothpick stuck in one of the middle ones comes out with a crumb or two.
Serving: 1muffin Calories: 192kcal (10%) Carbohydrates: 21g (7%) Protein: 1g (2%) Fat: 13g (20%) Saturated Fat: 2g (13%) Polyunsaturated Fat: 1g Monounsaturated Fat: 9g Cholesterol: 21mg (7%) Sodium: 211mg (9%) Potassium: 38mg (1%) Sugar: 18g (20%) Vitamin A: 5400IU (108%) Vitamin C: 4.1mg (5%) Calcium: 30mg (3%) Iron: 0.4mg (2%)
Author: Lisa Longley
Course: Breakfast
Cuisine: American

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Zucchini Carrot Muffins

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Recipe adapted from The Girl Who Ate Everything

Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

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  1. Darien says

    4 stars
    Super good maybe a touch sweet for us but delicious. Can you freeze them as well?

    • Lisa Longley says

      Darien, you can definitely cut back a little on the sugar int his recipe and it will still work!

  2. Lee Carlson says

    I made these with gluten free flour and stevia. Cut the stevia by a quarter cup. Think next time I will increase the cinnamon and add a little vanilla. They are really good but need a bit more flavor.

  3. Lee says

    I left a comment yesterday, but want to add that the muffins are better after sitting overnight in covered container. I had added raisins to half of the batter and they are good that way too. I’m sure craisins would be good in them also. Love this recipe!! Good way to get fruit and veggies.

  4. Nina says

    5 stars
    Very good! I will definitely make these again. Unlike other muffins, I feel like we are at least eating something with nutritional value. After reading some of the comments about being too sweet, I did cut back to one cup of sugar. Delicious!

    • Lisa Longley says

      Glad you liked it!

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