If you’re looking for a wholesome treat that’s packed with veggies and loved by even the pickiest eaters, you’re in the right place. These zucchini carrot muffins are soft, naturally sweet, and incredibly easy to make. Whether you’re meal-prepping breakfast for the week, stashing snacks for your toddler, or just trying to sneak in more vegetables, this recipe has your back.
I first made these muffins on a Sunday afternoon with leftover zucchini and carrots from my fridge. Let’s just say… they didn’t last long! They’re now a staple in our freezer and a go-to when I want something quick, healthy, and satisfying.
Looking for more ideas like this? Don’t miss our collection of breakfast recipes!
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Table of Contents
Why You’ll Love These Zucchini Carrot Muffins
- Healthy but Tasty: They’re loaded with veggies, but taste like a soft, lightly spiced treat.
- No refined sugar: Naturally sweetened with maple syrup or honey — no sugar crash here.
- Perfect for meal prep: They freeze beautifully and reheat like a dream.
- Kid-approved: Even toddlers love them (especially in mini muffin form).
- One-bowl recipe: Less mess, less stress.
- Customizable: Add raisins, walnuts, chocolate chips — or keep them plain and simple.
They check all the boxes: easy, nourishing, and impossible to resist.
Ingredients You’ll Need
You probably have most of these ingredients in your kitchen already. Here’s what you’ll need for the base recipe:
Fresh Produce
- Zucchini – No need to peel. Just grate it and squeeze out the excess water.
- Carrots – Finely grated for best texture (and no green tint — more on that later).
Pantry Staples
- Flour: Use whole wheat for a fiber boost or all-purpose for a fluffier crumb.
- Eggs: Help bind everything and add moisture.
- Maple syrup or honey: Adds natural sweetness.
- Oil: Coconut or neutral oil keeps them soft and moist.
- Baking soda & cinnamon: Just the right lift and spice.
- Optional: Raisins, chopped walnuts, mini chocolate chips (highly recommend!)
Looking for more recipes like this? Check out our Matcha Pancakes Recipe for inspiration.
Zucchini Carrot Muffins
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Wholesome zucchini carrot muffins that are soft, naturally sweet, and perfect for breakfast, snacks, or sneaking in extra veggies.
Ingredients
- 1 medium zucchini, grated and squeezed
- 2 medium carrots, finely grated
- 2 eggs
- 1/3 cup maple syrup or honey
- 1/3 cup coconut or neutral oil
- 1 tsp vanilla extract
- 1 1/2 cups whole wheat or all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- Pinch of salt
- Optional: 1/2 cup raisins, chopped walnuts, or mini chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin.
- Grate zucchini and carrots; squeeze excess moisture from zucchini.
- In a large bowl, whisk eggs, maple syrup or honey, oil, and vanilla.
- Add flour, baking soda, cinnamon, and salt; stir until just combined.
- Fold in zucchini, carrots, and any optional mix-ins.
- Spoon batter into muffin cups, filling 3/4 full.
- Bake for 18–22 minutes, until a toothpick comes out clean.
- Cool in the pan 5 minutes, then transfer to a wire rack.
Notes
For best texture, don’t overmix the batter. Muffins freeze well — store in freezer bags once cooled.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 7g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
Do You Peel Zucchini Before Shredding for Muffins?
Short answer: Nope, keep the peel on!
The skin of zucchini is soft, thin, and full of fiber and nutrients — no reason to toss it. Plus, it gives your muffins those pretty little green flecks that say, “Yep, I’m homemade and healthy.”
When prepping your zucchini, simply rinse it well, trim the ends, and grate it using a box grater. If the zucchini feels extra watery (some larger ones do), wrap the grated pieces in a clean kitchen towel or paper towel and gently squeeze out the excess moisture. You want them damp, not dripping.
Pro tip: No need to salt or drain for 30 minutes like some recipes — just a quick squeeze will do!
How to Make Zucchini Carrot Muffins (Step-by-Step)
This recipe is beautifully straightforward. Here’s how to make a batch from scratch:
Step 1 – Prep the Veggies
- Grate 1 medium zucchini and 2 medium carrots. You should get about 1 cup of each.
- Squeeze out excess moisture from the zucchini using a paper towel or cheesecloth.
Step 2 – Mix the Wet Ingredients
- In a large bowl, whisk together 2 eggs, ⅓ cup maple syrup or honey, ⅓ cup oil, and 1 tsp vanilla extract.
Step 3 – Add Dry Ingredients
- To the same bowl, add 1 ½ cups flour, 1 tsp baking soda, 1 tsp cinnamon, and a pinch of salt.
- Gently stir until just combined. Don’t overmix — that’s muffin rule #1!
Step 4 – Fold in the Veggies and Optional Mix-Ins
- Fold in your shredded zucchini, carrots, and any extras (like raisins, nuts, or chocolate chips).
Step 5 – Scoop, Bake, and Cool
- Line a 12-cup muffin tin and fill each well about ¾ full.
- Bake at 350°F (175°C) for 18–22 minutes, or until a toothpick comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack.
Looking for fast and delicious snacks like this? You’ll love our Sourdough, too!
Why Are My Zucchini Carrot Muffins Soggy?
This is a common question, and luckily, it has easy fixes! Here’s what might be going wrong:
- Too much moisture in the zucchini: Make sure to squeeze out as much liquid as you can before mixing.
- Undercooked muffins: Every oven is different. Use a toothpick to check for doneness — it should come out clean or with just a few crumbs.
- Storing while warm: Always let muffins cool completely before storing them, or condensation can make them soggy.
- Overmixing: Overworking the batter can mess with the crumb structure and trap too much moisture.
Still soggy? Try baking a few minutes longer next time and make sure your grated zucchini isn’t pooled in water.
Why Are My Carrots Turning Green in Muffins?
This one’s a head-scratcher until you learn the science behind it!
When grated carrots come into contact with baking soda and aren’t mixed evenly, a chemical reaction can cause them to turn green or even blue. It’s harmless — but not pretty.
Here’s how to prevent it:
- Use freshly grated carrots (not pre-shredded from a bag)
- Don’t overdo the baking soda — follow the recipe closely
- Mix your dry ingredients thoroughly before adding them
- Add a touch of acid (like lemon juice or yogurt) to balance the pH
Don’t worry — your muffins are still totally edible if this happens. But with those tips, it’s less likely next time.
What’s the Secret to Moist Muffins?
The holy grail of muffin baking: moist, tender texture that doesn’t dry out by day two. Here’s how to achieve it every single time:
- Use oil instead of butter: It creates a softer, moister crumb.
- Don’t overmix the batter: Stir just until combined — no more.
- Add shredded veggies: Zucchini and carrots naturally release moisture as they bake.
- Use room temperature ingredients: Cold eggs or liquids can shock the batter.
- Don’t overbake: Pull them out as soon as the toothpick test is clean.
These are the same tricks we use in our other cake recipes, too!
Are Muffins Better with Oil or Butter?
Great question — and the answer depends on what you want:
- Oil = More Moisture: It coats the flour proteins and keeps the crumb soft and tender for days.
- Butter = More Flavor: Adds richness and a golden top, but slightly less moisture.
For these zucchini carrot muffins, oil wins. It plays perfectly with the veggies to keep everything soft and lush. If you want both, try half butter, half oil!
What Not to Do When Baking Muffins
Want bakery-style muffins every time? Avoid these common baking mistakes:
- Overmixing makes muffins tough and dry
- Using cold ingredients messes with the texture and rise
- Skipping muffin liners or greasing results in sticking
- Overfilling the cups causes overflow or uneven baking
- Not preheating your oven delays the rise
Baking is simple, but it’s also science. Treat your batter gently and it’ll love you back.
Storage and Freezing Tips
- Room Temp: Store in an airtight container for up to 3 days.
- Fridge: Keeps for 5–6 days, but can dry out a bit.
- Freezer: Freeze for up to 3 months. Let cool completely first, then wrap in foil or store in freezer bags.
To reheat: Microwave 20 seconds or warm in the oven at 300°F for 5–7 minutes.
Fun Variations to Try
Apple Zucchini Carrot Muffins
Add ½ cup grated apple for an extra burst of natural sweetness. Reduce the sweetener slightly.
Banana Zucchini Carrot Muffins
Swap maple syrup for mashed ripe banana and add extra cinnamon. A delicious no-sugar option!
Gluten-Free Option
Use a 1:1 gluten-free flour blend. Add 1 tbsp ground flax for better structure.
Mini Muffins for Toddlers
Spoon batter into a mini muffin tin and bake 12–14 minutes. Perfect for little hands!
FAQs: Your Muffin Questions Answered
Do you peel zucchini before shredding for muffins?
Nope! Just wash, trim the ends, and grate. The skin is soft, nutritious, and adds color.
Why are my zucchini muffins soggy?
Excess zucchini moisture or underbaking are the main causes. Squeeze out liquid and check doneness with a toothpick.
Why are my carrots turning green in my muffins?
This is usually a pH reaction from baking soda. Use fresh carrots, mix evenly, and add a little acid like lemon juice.
What’s the secret to moist muffins?
Oil instead of butter, shredded moist ingredients, and gentle mixing. Also, don’t overbake!
Are muffins better with oil or butter?
Oil keeps them soft and moist longer, which is why it’s best for veggie-based muffins like these.
What not to do when baking muffins?
Don’t overmix, use cold ingredients, or overbake. Muffins need gentle handling for the best texture.
Bake These Zucchini Carrot Muffins Again and Again
These zucchini carrot muffins are a healthy, delicious way to get more veggies into your day — and your kids won’t even notice. They’re soft, lightly sweet, and perfect for lunchboxes, breakfasts, or afternoon snacks.
Need more creative ideas like this? Don’t miss our Bagels Recipes — we’re always cooking up something good!
Now it’s your turn: Try these muffins, share them with your family, and let us know in the comments how they turned out.
And don’t forget to pin this recipe for later — your freezer will thank you!
