These amazing zucchini carrot muffins are delicious and a great way to sneak in extra veggies. This recipe is super easy and great for a snack or breakfast idea.
I bake Zucchini bread often in the summer time because I have an abundance of zucchini in my garden most years and if its not fresh Zucchini I have it grated and frozen in the freezer. I love zucchini loaf because its so nice to slice but I find muffins are very convenient you can make them ahead and enjoy them as a quick breakfast or quick snack.
What I love about Carrot Zucchini muffins
- I like how moist the muffin is. By adding the zucchini and carrots, you also add a little bit of nutritional value.
- Zucchini is a great addition to a muffin because it really has no flavor so cinnamon and spices warm up this muffin.
- Most of the ingredients are easily found in your pantry.
- They are easy to make and can easily be put in the freezer.
Ingredients for Carrot Zucchini
- All-purpose flour or whole wheat flour: You can use either all-purpose or whole wheat in the full amount, or you can substitute half of either flour. The whole wheat flour gives it a great wholesome and hearty taste, but straight all-purpose flour is great too.
- Vanilla, Cinnamon, and nutmeg: I like to use pure vanilla, ground cinnamon, and nutmeg. These are 3 unbeatable flavors that you just cannot leave out of zucchini muffins or zucchini loaf.
- Brown Sugar: I like to use brown sugar in this recipe because it adds sweetness, flavor, and moisture, but you don’t want to use all brown sugar because it will weigh down your muffin and make it heavy.
- White Sugar: I like to use the combination of white sugar and brown sugar to lighten up the muffin a little bit. If you are concerned about using unrefined sugar, you can substitute brown and white sugar for coconut sugar.
- Milk: Like most muffins, for example, banana muffins, this batter needs some liquid to thin it out a little bit. You can use dairy or non-dairy milk; either works great.
- Zucchini: The zucchini adds really no flavor at all, but it adds a lot of moisture and nutrition.
- Carrots: This is a vegetable I like to sneak in there and make these muffins even more delicious and add a little more nutrition.
- Chocolate Chips
- Chopped Nuts
- Frozen Blueberries
- Adding a different extract instead of vanilla
How to Shred Carrots and Zucchini
- Rinse and Dry: Use a vegetable peeler to peel the skin off of carrots. I like to leave the skin on the zucchini skin, but if your preference is to peel it, you can do that at the same time. And cut one end of the zucchini.
- Sturdy surface: I like to use a cutting board or, if possible, place the grater in a large bowl to catch the shredded zucchini. You can also use a food processor with a grating blade.
- Slide Zucchini and carrots: If you are using a box grater, slide vegetables up and down over the holes of the box, being careful with your fingers and discarding small pieces.
Frequently Asked Questions
How to store carrot zucchini muffins
Store muffins in an airtight container at room temperature for up to 3 days, or you can store them in the fridge for 5 days. They are best eaten the day they are baked, but they store well too.
Can you freeze carrot zucchini muffins?
Yes, once the muffins have cooled, wrap them individually with plastic wrap and place them in an airtight container or Ziploc bag. Muffins can be frozen for up to a month. Let them thaw out in the refrigerator before bringing them to room temperature and serving.
The tips for making the best moist muffin
- The carrots and zucchini in this recipe help to make them super moist. I like to shred the vegetables with a food processor or a hand-held grater.
- Store muffins in a sealed container in a single layer this prevents them from getting sticky and sticking together.
- Be gentle with the batter. If your muffins are coming out dry and crumbly, you may have over-mixed the batter. I try my best to gently fold in the ingredients until everything is just barely combined.
- If your muffins seem too moist, they’re probably not cooked enough. It’s usually because the oven isn’t hot enough or the cooking time was not quite long enough. I haven’t found an issue with the instructions in this recipe so you should be good.
How to Make Carrot Zucchini Muffins
- ⅔ cup vegetable oil
- 2 large eggs
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 tsp pure vanilla
- 2 cup all purpose flour or whole wheat flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 tsp ground cinnamon
- 1-1/2 cup zucchini unpeeled and shredded
- ½ cup carrot peeled and shredded
Sugar Topping (optional)
- 4 tsp sugar
- ½ tsp ground cinnamon
- Preheat oven to 375° F. Line a muffin pan with muffin liners and set aside.
- In a medium bowl, mix together vegetable oil, eggs, granulated sugar, brown sugar and vanilla until well combined. Set aside.
- In a large bowl, whisk together flour, baking soda, baking powder, salt and cinnamon. Add wet ingredients to the dry ingredients and stir until combined (be careful not to over mix). Add shredded zucchini and carrot, and stir until incorporated.
- Use a spoon (or an ice cream scoop I find using this you get a more exact measurement for each muffin) to transfer batter into prepared muffin pan until each cup is about three-quarters full. Whisk together cinnamon sugar topping and sprinkle on top of muffins. Bake at 375° F for 20 minutes, or until a toothpick inserted in the center of a muffin comes out with little to no crumbs.
- Cool muffins in the pan for 3 minutes then remove muffins to a wire cooling rack. Serve warm or at room temperature. Store in an air tight container at room temperature for up to 5 days.