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!
“I have to say, this is probably the best and most perfect recipe I have ever tried. I’ve had it as muffins, but one time I had it made into a loaf. Both were perfect.”
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:
- Banana Chocolate Chip Muffins
- Grapefruit Muffins
- One Bowl Chocolate Chip Muffins
- Cherry Banana Muffins
- Eggnog Muffins with Cinnamon Rum Glaze
- Orange Blueberry Fruffins (French Toast Muffins)
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!
Zucchini Carrot Muffins
Ingredients
- 1 1/2 cup granulated sugar 301 grams
- 2 eggs
- 1 cup oil 250 ml
- 3 cups flour 384 grams
- 1 teaspoon salt 5.69 grams
- 1 teaspoon baking soda 4.8 grams
- 1 teaspoon cinnamon 2.6 grams
- 1 cup shredded zucchini about half a medium zucchini (150 grams)
- 1 cup shredded carrot about two carrots (180 grams)
- 1 cup shredded apple about one apple (150 grams)
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.
did you make this
Zucchini Carrot Muffins
Recipe adapted from The Girl Who Ate Everything
Thalia @ butter and brioche says
what a great recipe.. love how guilt free these muffins are. yum!
Audrey says
Guilt free???? With 1.5 cups of sugar???!!!
JenV says
I used 1 cup of sugar and whole wheat flour. Made 24 muffins (so you get a lot of muffins for that much sugar) and still super sweet. I will likely use even less next time.
Tracy says
I substitute half the sugar with unsweetened applesauce, and I’ve also used whole wheat flour instead of white.
Robin says
I sub ground up dates for about 1/2 the sugar and use oat flour for flour. Throw in some craisins. When I remember I add a little turmeric, hemp seed, chia, and flax
Bri. Z. says
Excited to try this recipe. Question: will the outcome change if I use part coconut oil?
I haven’t tried it with coconut oil, but it should be fine if you melt it until it is a liquid.
Sheena says
I’ve used coconut oil every time. I just liquify it’s to make the 1C and they’re delicious!
Lauren says
I’ve used coconut oil in my baking. It’s fine. Has no taste really.
Kim {Pinspired Home} says
Sounds delish! I have plenty of zucchini, so I think I’ll give this a try. :)
Found you at Creativity Unleashed!
Kelly says
Yum! I love sneaking veggies into muffins. Pinning for later!
ang says
YUM! These are right up my alley :) I’ll be making these soon for sure – my family will LOVE them! Thanks for sharing on Cook it! Craft it! Share it! I’m sharing them on the FB group page today, and pining to our board.
Happy Tuesday!
ang
Shannan says
Trying these out today. Did you peel the apple and veggies before you shredded them? I’ve seen some recipes that don’t. Can’t wait to try!
Hi Shannan! The carrots and the apples got peeled, the zucchini I didn’t. I hope you like them!
Sandy Bush says
I didn’t peel anything & it was good. I added a little nutmeg.
So glad you liked them, Sandy!
miriam magbanua says
Thanks for sharing this recipe.It’s really delicious..
Rachel says
I made these tonight, and they are delicious!! Thinking next time I will substitute the oil!!! Thanks for the recipe!
I’ms so glad you liked them Rachel!
Kelly says
As a novice baker, I just tried these and my family/friends are begging for more! So glad I found your recipe.
Thank you so much Kelly!! I always love hearing when a recipe turned out well, it’s so rewarding! :)
Allie Cat says
I just made this recepie and it is amazing, I subsituted the oil for 3/4C Greek yogurt as I didn’t have enough oil and they are so light and fluffy. Will be making these regularly :)