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4.91 from 21 votes

Zucchini Carrot Muffins

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!

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Breakfast
Cuisine: American
Keyword: zucchini muffins
Servings: 18 muffins
Calories: 192kcal
Author: Lisa Longley

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.

Nutrition

Serving: 1muffin | Calories: 192kcal | Carbohydrates: 21g | Protein: 1g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 21mg | Sodium: 211mg | Potassium: 38mg | Sugar: 18g | Vitamin A: 5400IU | Vitamin C: 4.1mg | Calcium: 30mg | Iron: 0.4mg