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
- 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!
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
Crystal says
How long are the muffins good for at room temperature?
They can be stored at room temperature in an airtight container for about a week.
Jennifer says
I’m not a baker by any means, I actually find it quite intimidating. I was looking for new things to feed my 1 year that would incorporate veggies. I stumbled across your recipe and decided to give it a try. These muffins were so easy to make and came out perfectly! My whole family enjoyed them, including my picky 13 year old.
I’m so happy to hear that, Jennifer! I hope you try a few more of my baking recipes. I like to believe that I write up recipes in such a way that even a novice who is intimated can have great success.
Charline says
I used your recipe to save a recipe from Facebook that was a flop. Since I had make one batch, while would not cook through and I already had the second batched mixed, my recipe included 2 teaspoons of vanilla, 2/3 cup brown sugar ( plus white sugar to equal 1 1/2 cup), a teaspoon of baking powder, and a 1/2 cup of sour cream. They were delicious. I reduced to oil 2/3 cup.
Donna K. says
These muffins are delicious. I had all these ingredients and was looking to use them up, so happy I found this recipe. Thank you
I’m so glad you liked them!
PD says
Prepared this for my 2 year old; reduced some of the sugar. I am NOT a baker; I cannot bake for my life; YET THESE came out GREAT. I reduced the quantity to 6 muffins with the slider and made mini muffins instead. The proportions were perfect.
I’m so glad this worked out for you!
Christine says
I love this recipe, sooo good. I was wondering if I wanted to make it as a loaf how long should I bake and at what temp?
I’m so glad that you liked it! I would need to test it to answer that for sure, but most quick breads are 350 for about 50 to 55 minutes.