Zucchini Carrot Muffins
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4.67 from 3 votes

Zucchini Carrot Muffins

Zucchini combined with shredded carrots carrots and spices makes these Zucchini Carrots Muffins both moist and full of flavor. Your family will love them!
Course Baked Goods
Cuisine American
Keyword muffins, zucchini
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 15 muffins
Calories 129kcal
Author Liz DellaCroce


Dry Ingredients

Wet Ingredients

  • 1 c zucchini grated with skin on
  • 1/2 c carrot grated
  • 2 eggs
  • 6 oz Greek yogurt 0 % fat
  • 2 tbs canola oil
  • 1/2 c natural applesauce
  • 1 tsp vanilla


  • Pre-heat oven to 400 degrees and line 15 muffin tins with paper cups or spray with non-stick spray.
  • In a large bowl, use a whisk to combine all dry ingredients with the exception of the walnuts.
  • Once the dry ingredients are mixed well, add in the walnuts and use hands to make sure they are all evenly coated with the floury ingredients. (This will help them float in the muffins!)
  • In a medium bowl, whisk together all of the wet ingredients.
  • Pour wet ingredients into dry ingredients and combine well.
  • Using a 1/4 c
  • ice cream scoop
  • or measuring cup, carefully fill each muffin cup.
  • Bake for 18 minutes or until toothpick comes out clean.


**My oven tends to bake a little faster than this so check after 16 minutes to be sure they are cooked
Good source of Vitamin A.


Calories: 129kcal | Carbohydrates: 13.2g | Protein: 4.7g | Fat: 6.7g | Saturated Fat: 0.6g | Cholesterol: 24mg | Sodium: 210mg | Fiber: 2.8g