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Zucchini Carrot Muffins

Zucchini combined with shredded carrots carrots and spices makes these Zucchini Carrot Muffins both moist and full of flavor. Your family will love them!

Zucchini Carrot Muffins

Baking is not my forte, let alone in the middle of August, but zucchini season always lures me into the world of muffins and breads. This time last year I was 9 months pregnant and frantically baking and freezing quick breads. Let me tell you, we were pretty thrilled to have a freezer full of Chocolate Zucchini Bread after our baby was born in September! If you know someone who is expecting, these muffins freeze perfectly and will be a delicious and wholesome treat to have on hand post-baby.

If you feel like spreading them with peanut butter and honey, I certainly will not judge.

Your family is waiting.

Zucchini Carrot Muffins

Zucchini Carrot Muffins

4 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: 10 mins
COOK: 18 mins
TOTAL: 28 mins
Servings: 15 muffins

Ingredients
 

Dry Ingredients

Wet Ingredients

  • 1 c zucchini (grated with skin on)
  • ½ c carrot (grated)
  • 2 eggs
  • 6 oz Greek yogurt (0 % fat)
  • 2 tbs canola oil
  • ½ c natural applesauce
  • 1 tsp vanilla

Instructions
 

  • 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.

Notes

**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.

Nutrition

Calories: 129kcalCarbohydrates: 13.2gProtein: 4.7gFat: 6.7gSaturated Fat: 0.6gCholesterol: 24mgSodium: 210mgFiber: 2.8g
SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!
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Liz DellaCroce

Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families.

20 Comments

  1. 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. 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. 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.

      2. 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. 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. 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

          2. 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!

          3. 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. 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!

          4. 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!!

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