Zucchini Carrot Muffins

Zucchini Carrot Muffins are naturally sweet and loaded with flecks of shredded vegetables. Easy one bowl recipe, these carrot zucchini muffins make a delicious healthy breakfast.

Other light and fluffy muffins we love are these banana carrot muffins, chocolate zucchini muffins and zucchini chocolate chip muffins.

You can always find healthy muffins in my house and today I am introducing zucchini carrot muffins, a tasty hybrid of my healthy zucchini muffins and healthy carrot muffins.

Perfectly sweet with loads of hidden veggies, they make a delicious grab-and-go breakfast, kid approved lunch, or a guilt free midnight snack.

Healthy carrot cake meets healthy zucchini bread for fluffy carrot zucchini muffins you must try!

Ingredients for Zucchini Carrot Muffins

To make this zucchini carrot muffins recipe you need a handful of nutritious ingredients and baking staples. Full recipe card is below.

• Eggs: 2 large eggs. Chia eggs or flax eggs will work also but zucchini muffins with carrots will not rise as much.
• Applesauce: Unsweetened applesauce keeps the muffins extra soft without the added saturated fats.
• Honey or maple syrup: Both are a perfect sugar substitute, you can also use any other liquid sweetener.
• Mild oil: A little oil is needed for the delicious texture. Any mild oil will work, I like avocado oil.
• Baking essentials: Vanilla extract, cinnamon, nutmeg, baking powder, baking soda, salt.
• Whole wheat flour: Adds extra nutrients and fiber to this zucchini and carrot muffins recipe. You can use regular whole wheat flour, white whole wheat flour, or spelt flour.
• Vegetables: Finely grated zucchini and carrots. You’ll need roughly 3 medium carrots and 1 medium zucchini.
• Add-ins: I used a mixture of golden raisins and regular raisins. Golden raisins are a bit sweeter, you can use both, just one, or omit.

How to Make Zucchini Carrot Muffins

Zucchini carrot muffins are easy to whip up in one bowl, then bake to perfection in 20 minutes.

• Prep: Preheat oven to 375 degrees F, line muffin tin with parchment paper liners and spray with cooking spray. Then grate zucchini and carrots on a small size hole of a box grater.
• Make batter: Add eggs, applesauce, maple syrup, oil, vanilla extract, cinnamon, nutmeg, baking powder, baking soda and salt to a large mixing bowl then whisk until smooth. Without overmixing, gently stir in flour then fold in zucchini, carrots, and raisins.
• Bake the muffins: Fill your prepared 12 muffin pan and bake for 20-22 minutes. Zucchini and carrot muffins are ready when a toothpick inserted in the center comes out clean.
• Cool and enjoy: Cool muffins for 5 minutes in the tin, then on a cooling rack until you are ready to taste.

Tips for Best Results

Here are my top tips for making this already delicious healthy muffin recipe even better!

• Grate zucchini and carrots finely and don’t squeeze: Grate both veggies on the small side of your grater. Zucchini has a natural water content and that excess liquid keeps these muffins moist, please do not squeeze the shreds.
• No need to peel zucchini first. The skin is thin, light, and edible. I like to keep the skin on but you can peel if you like, they will hide even better without the skin.
• Don’t over bake the muffins: Overbaked muffins will be dry, make sure you remove from the oven as soon as the toothpick comes out clean.
• Spray muffin liners or use parchment paper ones: To prevent sticking, these zucchini carrot muffins stick.
• Replace applesauce with banana: If you have ripe bananas you can substitute for applesauce. Or try these healthy banana zucchini muffins.
• More fun add-ins: Change flavor and texture by adding up to 1/2 cup coconut flakes, walnuts, pecans, or chocolate chips. Make them sweet with dried fruit like mango, blueberries or cranberries. Add in some ginger or ground cloves for added kick.

How to Store Carrot Zucchini Muffins

Store: Store on a counter for 2 days covered with an opening. These zucchini carrot muffins are quite moist, if you store them airtight mold will quickly build up. After, place in fridge for 2 more days and freeze any remaining leftovers.

Freeze: Store in an airtight container or bag and keep in the freezer for up to 3 months. Thaw on a counter for a few hours or overnight and serve cold or warm in the microwave.

FAQs

More Carrot Recipes to Try

• Healthy morning glory muffins
• Carrot baked oatmeal bars
• Healthy carrot cake bars
• Almond flour carrot cake
• Carrot cake baked oatmeal

More Zucchini Muffin Recipes

• Zucchini banana muffins
• Lemon zucchini muffins
• Almond flour zucchini muffins