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Best Zucchini Carrot Muffins

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LIZ DELLA CROCE

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Zucchini combined with shredded carrots carrots and spices makes these Zucchini Carrot Muffins both moist and full of flavor.

Grabbing a zucchini carrot muffin.

Baking is not my forte, but when I do try my hand at it, I frequently make muffins. While they can be just as tempting and full of processed sugars as cake, I aim to make mine healthier. Muffins can be a great way to have a quick, filling snack or breakfast ready made and easy to grab. Or a great way to hide vegetables and still include them in your diet! My Zucchini Carrot Muffins are both delicious and nutritious, and something that will be enjoyed by the whole family.

What Makes These Healthy?

  • Whole wheat flour: Adds fiber as well as a slew of other vitamins and nutrients to your dish.
  • Flax seed meal: A great source of fiber, protein, antioxidants, and the all important omega 3 fatty acids.
  • Vegetables: Disguise zucchini and carrots as a baked good to increase your vegetable intake!
  • Applesauce: Helps to bind the muffin together, but also acts as a natural sweetener.

How to Make Zucchini Carrot Muffins

Start your muffins by taking your zucchini and grating it into a medium sized bowl.

Then take your carrot and grate that into the bowl as well.

Continue your wet ingredients by cracking the eggs into the bowl.

Followed by the Greek yogurt.

And the applesauce.

Finish the wet ingredients with the canola oil and vanilla, before stirring it all together.

In a separate, larger bowl, pour in your whole wheat flour.

Followed by the oats.

If you decide to add the walnuts, add them and toss them in the flour and oats to get them coated before continuing.

Then pour in the flax seed meal and the brown sugar.

And sprinkle in the cinnamon, nutmeg, ginger, and cloves.

Finish with the baking powder, baking soda, and salt.

Toss the dry ingredients together until well mixed on their own.

Then stir in the wet ingredients until fully combined.

Then using an ice cream scoop or measuring cup, fill your lined muffin tin with the batter.

Zucchini carrot muffins.

Bake at 400 degrees for around 16 minutes, then remove from the oven and let cool. Then enjoy your Zucchini Carrot Muffins!

Frequently Asked Questions:

Can I use cucumber instead of zucchini in bread?

I haven’t tried, but I wouldn’t. While they look similar, cucumbers are much higher in water content and have tougher skin.

Is this a morning glory muffin?

There is some overlap in ingredients, but they aren’t the same.

How long do these muffins last?

In the fridge these muffins will last up to a week, but they’ll last even longer in the fridge or freezer. In fact, they freeze great and will keep for months! You can just quick thaw in the microwave.
Zucchini carrot muffins.

More Baked Goods

Eat It, Like It, Share It!

Did you try this recipe and like it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your muffins.

Liz eating a zucchini carrot muffin.

Eat them straight, or spread them with butter or honey, but either way you’ll enjoy these Zucchini Carrot Muffins.

No fork required.

Zucchini Carrot Muffins

4.09 stars average
Zucchini combined with shredded carrots carrots and spices makes these Zucchini Carrots Muffins both moist and full of flavor. Your family will love them!
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Serves15 muffins
CourseBaked Goods
Calories129

Ingredients
 
 

Dry Ingredients
Wet Ingredients
  • 1 cup zucchini grated with skin on
  • ½ cup carrot grated
  • 2 eggs
  • 6 ounces Greek yogurt 0 % fat
  • 2 tablespoons canola oil
  • ½ cup natural applesauce
  • 1 teaspoon vanilla

Instructions
 

  1. Pre-heat oven to 400 degrees and line 15 muffin tins with paper cups or spray with non-stick spray.
  2. In a large bowl, use a whisk to combine all dry ingredients with the exception of the walnuts.
  3. 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!)
  4. In a medium bowl, whisk together all of the wet ingredients.
  5. Pour wet ingredients into dry ingredients and combine well.
  6. Using a 1/4 cup or an ice cream scoop, carefully fill each muffin cup.
  7. Bake for 15-18 minutes or until toothpick comes out clean.

Nutrition

Calories: 129kcalCarbohydrates: 13.2gProtein: 4.7gFat: 6.7gSaturated Fat: 0.6gCholesterol: 24mgSodium: 210mgFiber: 2.8g

Liz’s Notes

Good source of Vitamin A.

Have you tried this?

Let us know how it was!

4.09 from 12 votes (8 ratings without comment)

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22 responses to “Best Zucchini Carrot Muffins”

  1. Barbara Avatar
    Barbara

    I love this recipe and make it often! I’ve even doubled the recipe. Because I live in Mexico, I am unable to find applesauce. I just microwaved a peeled/chopped apple for 2 minutes and it worked great. I also live at altitude so they take up to 28 minutes to bake. I am confused by the “bland” comments. All the added spices make it very tasty! Super healthy, too.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Love your ingenuity with the replacement for apple sauce! I’m happy to hear you enjoy them so much. Thanks for sharing :)

  2. Housebound neighbor Avatar
    Housebound neighbor

    Maybe I did something wrong with them. Super bland and too “wet” even after cooking the time as listed, they sprang back after 20 minutes since I made 12 muffins I think they were too big. The flavor was not there for some reason, I was making them to give to my neighbors for the pandemic but will not be bringing them to them at this point. I wrung out the carrots and zucchini, I missed the wet ingredients separately as directed. I used coconut sugar I wonder if that made it not come out right. Well I will try it again sometime. Thanks though for recipe….

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Hi There, I’m so sorry these didn’t turn out as you hoped. I’ve never made them with coconut sugar so I’m afraid I can’t speak to that. Did you leave anything else out or make any other swaps? Let me know how i can help you!

      1. Shanti Avatar
        Shanti

        I am making these now and Came out perfectly clean I opened one up after waiting 10 minutes and they’re raw inside! I try to taste of it and they’re so bland my kids are going to hate these. Disappointing after so much prep and expectation.

        1. Liz DellaCroce Avatar
          Liz DellaCroce

          Hi Shanti! Did you use a toothpick to see if they were cooked through? You’ll want the toothpick to come out clean.

  3. Ashley Tukiainen Avatar
    Ashley Tukiainen

    I made these last night and followed the recipe exactly and they didn’t turn out at all. the middle didn’t even bake. If I were to cut back on some of the wet ingredients, which one would you recommend cutting back on?

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Hi Ashley – I’d love to help you figure out where things went wrong. Did you make any substitutions or changes to my original recipe at all? Also, did a toothpick come out clear before you took them out of the oven?

      1. Ashley Tukiainen Avatar
        Ashley Tukiainen

        Thanks so much!! I used coconut sugar and coconut oil as opposed to brown sugar and canola oil. There might have been slightly more zucchini….I just sort of heaped it in the measuring cup, didn’t smoosh it. That was is. The toothpick DID come out clean after needing about 5 minutes extra bake time…that’s what was so weird. They deflated so I split one open and it was pretty soggy and heavy like there was tons of liquid

        1. Ashley Tukiainen Avatar
          Ashley Tukiainen

          Thanks so much!! <3

  4. Shalini Avatar
    Shalini

    One of my friends told me about your website and as I was going over the recipes, this one caught my eye as I had all the ingredients. I made these last night and they came out wonderful. I had to bake them for 2-3 mins extra as they did not seem ready after 18 minutes. What a healthy and wholesome recipe. My kids had them for dessert last night and then for breakfast this morning :)

    Thank you for sharing this awesome recipe!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I’m so glad you enjoyed them and so glad you found my site!! Let me know what else you try!

  5. Jenny Avatar
    Jenny

    Hi! If I don’t have any flax seed meal can I just omit it? Or do I need to replace it with something?

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Just replace it with the same amount of flour. :)

  6. Rachel Avatar
    Rachel

    This is one of the best muffin recipes. I spread sunflower seed butter on top for extra protein and it’s a great pre-workout snack.
    I leave the optional nuts out because of my allergy and use 2 tablespoons of Splenda brown sugar blend instead of 1/4 cup brown sugar but otherwise follow it exactly. They are so moist and tasty.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I’m so glad you enjoyed them!!

  7. katie Avatar
    katie

    Hi, I don’t have any applesauce or apples on hand. What do you suggest to substitute for the 1/2c of applesauce? Thanks!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Perhaps mashed banana or a sweetened yogurt like vanilla yogurt? Let me know if those work!

  8. Lisa Avatar
    Lisa

    If I made these as mini muffins, would I adjust the cooking time and temperature?
    Can’t wait to try this recipe!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I’ve never made mini muffins but I would think you’d keep the same temperature but bake for a shorter amount of time. Keep a close eye on them and take them out when the toothpick is removed! Good luck!

  9. Laura Avatar
    Laura

    These are the BEST healthy muffins I have made so far. Usually I don’t eat the muffins I make for my daughter for breakfast, but these have a great taste and texture plus are loaded with nutrition and veggies! I think I have finally found my favorite healthy muffin recipe!!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I am so so so glad to hear this!! Thank you so much for sharing!