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
Susan S says
We love this recipe! I did substitute 1.5 cup of oat flour for half of the regular flour. I also use avocado oil. I’ve taken them as mini muffins for my daughter’s high school golf team, as a room mother (yep, small school & allowed to do stuff like that). I even took some to my uncle who ate them before I even left & asked for more!
So happy to hear this is a hit for you guys! I just made a double batch to freeze – my kids grab them out of of the freezer on the way to school and they are thawed by snack time.
Amy joyce caisedo says
For sure i will make this at home
Sarah says
I looooved this recipe! I added both walnuts and cranberries and served them to my mother and grandmother for Mother’s day! They were super impressed with how yummy and healthy they were.
I was a little nervous when the batter was very thick (mentioned in step 3) and very very dry. Well, my worries went away once I added the juicy shredded apples and zucchini. *whew*
Cannot thank you enough! :)
Teri Robinson says
I
Made geese yesterday using applesauce in place of oil and a little less Stevia sugar, and they are fabulous.
Can they be frozen?
Yes! Muffins like this freeze beautifully.
Cecilia says
Hello, I’m wondering what kind of apple can I use for this recipe?
Hi Cecilia! Any apple that you enjoy! I love using gala in this one.
Paula W says
Oh My Gosh!!! These muffins are amazing!!
I read the comments and made the following changes:
1cup turbinado sugar only
1/4 cup coconut flour
Lessen reg flour by 1 cup(?)
Add:
Shredded apple
Golden raisins
Shredded pineapple
Dried cranberries
Soooo good!!!!
Maja says
What an awesome recipe. I used maple syrup in place of sugar and cut it down to 1 cup, but the proportions of the remaining ingredients are so spot-on. Had fun making it with daughter. Thank you!
Nicole says
Can the oil be subbed out for something else, like apple sauce? I’m trying to stay away from extra oils.
Thanks!
You certainly can use apple sauce. My experience is that it makes muffins a little less moist, but if you are used to that sub, I don’t think it will bother you.
Micki Brose says
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.
I’m so glad to hear you like it so much!
Katie says
These muffins are super easy to make and really yummy! I’m pescatarian and dairy free but I still eat eggs. It was so nice to make a recipe where I didn’t have to make milk or butter substitutions. I thought the muffins would be tasty but I was really pleased how delicious they turned out. I took the muffins to work and my co-workers wolfed them down! I don’t think the double batch of muffins lasted more than 20 minutes. Now people ask me for the recipe. About twice a week I get asked to make some more muffins. LOL Fantastic recipe! Thank you.
I’m so happy you liked them!