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
Catherine says
Lisa
Very good muffins, but I was wondering why there’s no listing of Fibre content under the Nutrition Info.
with the Zucchini, Carrot & Apple I would think you would get a good dose of fibre in each muffin??
I’m so sorry, the team member who did the calculations on this did it incorrectly. It’s updated now.
Jesse says
At first I thought it lacked flavor. But then I let it cool completely and that’s when I tasted all the flavors .
It’s pretty good! And I love that it has veggies in it.
I pack lunch for my daughter (who’s in university) and I like sending her some “healthy” muffins or breads to snack on. Thank you for this moist muffin recipe!
I’m glad you liked them!
Darien says
Super good maybe a touch sweet for us but delicious. Can you freeze them as well?
Darien, you can definitely cut back a little on the sugar int his recipe and it will still work!
Lee Carlson says
I made these with gluten free flour and stevia. Cut the stevia by a quarter cup. Think next time I will increase the cinnamon and add a little vanilla. They are really good but need a bit more flavor.
Lee says
I left a comment yesterday, but want to add that the muffins are better after sitting overnight in covered container. I had added raisins to half of the batter and they are good that way too. I’m sure craisins would be good in them also. Love this recipe!! Good way to get fruit and veggies.
Nina says
Very good! I will definitely make these again. Unlike other muffins, I feel like we are at least eating something with nutritional value. After reading some of the comments about being too sweet, I did cut back to one cup of sugar. Delicious!
Glad you liked it!
Cindy says
Everyone loved the muffins. I did not cut sugar. I did add 1 tsp vanilla and 1/4 teaspoon almond extract. Plus added a 1/4 cup walnuts.
Stephanie says
Great recipe. Though i like to add a tsp of vanilla and 1 cup of sunflower seeds.
I’m glad you like it, Stephanie!
Annette says
I am concerned about the amount of oil in this recipe. No wonder they would be so moist. If i make this recipe i would probably put less than half of the oil. I”ll let you know how it worked out
Jamie Smith says
My husband is a diabetic with celiac disease. He’s also a double transplant patient, so he can’t cheat even a little. So I used 1 1/2cups each of almond flour and coconut flour; substituted stevia for the sugar and added walnuts. Oh, yeah… almond flour really soaks up the liquid. You will need to add extra liquid; up to a full cup. That makes it KETO friendly BTW. So indulge, enjoy and know you are eating healthy! 😋
Thank you for sharing this Jamie! I’m so happy you found a way to make this recipe work for you guys.