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
Sarah says
I used 1 cup of sugar instead of the 1 1/2 and substituted 1 cup of pure pumpkin purée for the oil and they turned amazing! Love these! Thanks for the recipe!
rosanna frolander says
i was wondering if you have the nutritional facts for this food item. i want to make these but also share this recipe with my fitness class but the instructor needs me to also provide the nutritional facts. thank you
Hi Rosanna! Unfortunately, I haven’t calculated the nutritional information on this yet. You could use My Fitness Pal, though. It’s a great app and it if you put in the URL for this recipe it will import all the ingredients and help you figure it out.
Nadia says
I want to make these for my toddler as he barely touches vegetables. Hoe would you substitute apple sauce. Ratio wise I mean. I’m looking forward to making these.
So if I were going to substitute apple sauce for oil, I would do it one to one. If you try that, let me know how it goes!
LindaRose says
What would The Smartpoints Value be, does Anyone know..??
Holly says
I made these muffins this morning, didn’t peel the apple, they are delicious!! Will try an adapted Gluten Free version next for my daughter. This recipe is a keeper. Thanks for sharing!!
Beverley says
These muffins are insanely delicious! I made a batch (recipe makes 24) and they were devoured in a day! Super moist and flavorful. I also made a cream cheese icing as I was not sure how they’d taste. But they were better without it! So good! I made half the batch following the recipe and the other 12 I tossed in some raspberries. Both ways were delish :) I will be making these again and soon! Glad I stumbled upon these, they will be a staple in my home.
I’m so happy you liked these Beverly!
Melissa Weissman says
I just made a batch of these muffins. I cut the recipe in half and made one tray of muffins. I used coconut oil instead of vegetable oil. To ensure they were the same size/weight, I weighed each of them before baking. I made sure they were between 1.85 and 1.90 ounces. They were golden brown before the 20 minute mark. I can’t wait to try one after dinner or will be good and wait until breakfast.
connie clarke says
18 g of sugar is the equivalent of eating 2 chocolate bars!!! I’ll be substituting stevia for the sugar. Use himalayan pink rock salt and you can ignore the 200 mg+ sodium content.
Amber Cheatle says
I made these and my little girls loved them! I mashed a ripe banana and used 1/4 c sugar and they turned out great
I’m sos happy to hear that!
Lesley says
Can you give recipe amounts in grams or mls as I’ve no American cups
Hi Lesley, it is in there now.