40 minutes
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4.92 from 48 votes
by Lisa Longley
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posted: 07/05/17
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by Lisa Longley
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posted: 07/05/17
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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 theseapple 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!
READER REVIEW
“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
- Healthy Blueberry Muffins
- One Bowl Chocolate Chip Muffins
- Eggnog Muffins with Cinnamon Rum Glaze
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!
4.92 from 48 votes
Zucchini Carrot Muffins
Serves: 18 muffins
(tap # to scale)
Prep: 20 minutes minutes
Cook: 20 minutes minutes
Total: 40 minutes 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!
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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.
Serving: 1muffin Calories: 262kcal (13%) Carbohydrates: 21g (7%) Protein: 1g (2%) Fat: 13g (20%) Saturated Fat: 2g (13%) Polyunsaturated Fat: 1g Monounsaturated Fat: 9g Cholesterol: 21mg (7%) Sodium: 208mg (9%) Potassium: 20mg (1%) Fiber: 1g (4%) Sugar: 19g (21%)
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
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Reader Interactions
Sarah says
Wow, absolutely delicious. I tend to use a kitchen-aid when baking, but due to the note about over mixing, I erred on the side of caution and hand mixed instead. I think folks who bake may think it’ll be dry because it’s not a runny batter (despite the note stating it’ll be thick!), but there is plenty of moisture in the veggies and apple. The apple was a beautiful addition (I used honeycrisp) and I love the taste of it with the carrot and zucchini. I appreciated the recipe listed with the weights since I do weigh instead of measure. Some of them were different from how I typically weigh (I know flour can vary), but I trusted the recipe and they turned out perfect. My entire family enjoyed them and it’s definitely going in the recipe book. Thank you!
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Lisa Longley saysI’m so glad you liked it!
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Heather says
The taste is good but they turned out very dry. Next time I’ll add more liquid and cut the apples in larger pieces. The shredded ones got lost in the mix and I didn’t taste them. Overall great base recipe, thanks!Reply
- Lisa Longley says
It sounds like these might have baked just a little too long. These are a pretty moist muffin.
Reply
Mina says
I subsituted crushed pineapple, with a good amount of the juice drained, for the 1C of shredded apple and they were amazing! I also made mini muffins since I didn’t have larger cupcake liners and I baked them for around 11-12m and they came out perfect. This recipe is so addictive, thanks for sharing!Reply
- Lisa Longley says
I’m so glad you liked it! Thanks for sharing that twist!
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Helen says
Just made these muffins with my 2 and 4 year old grandsons!! They are delicious!!!!Reply
- Lisa Longley says
I’m so glad you like them, how fun!
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