Carrot Zucchini Muffins

Carrot Zucchini Muffins are the perfect way to use up that zucchini you’ve been wondering what to do with! These healthy muffins are a great way to sneak in veggies into your snack and appeal to even picky eaters!

I love getting in as many veggies into my meals as I can. I especially love it when those veggies are shredded and hiding inside like a big surprise. It’s a great way to get more servings of veggies into my diet.

I absolutely love veggies of all kinds but crunching on raw veggies isn’t exactly my idea of a great snack. These muffins, however, totally are! Totally snack-worthy.

These muffins are fluffy, made with wholesome ingredients, and packing in a good serving of veggies too. What’s not to love about that?

While my veggie loving heart loves them so much, even picky eaters love them. So if you’ve got any in your home, this is one way to get them to enjoy them. They are totally visible, so don’t think you can sneak them in undetected. You can see flecks of carrot and zucchini in these muffins for sure. But when they are in muffin form, they are so tasty it becomes a non-issue – at least with the picky eaters I know.

I haven’t even told you the best part of this recipe- they whip up in one bowl and are ready in under 30 minutes! Okay that’s two things. But seriously, you gotta love a quick recipe with minimal mess to clean up!

This recipe also works well for those with dietary restrictions related to dairy. Coconut oil is used instead of butter and there is no milk in the recipe. It is also free of refined sugar so if you are trying to cut back on it, this recipe is for you.

pile of carrot zucchini muffins on a cooling rack

Why you should make Carrot Zucchini Muffins

  • they are delicious!

  • these muffins are made with wholesome ingredients

  • they are loaded with veggies (2 1/2 cups of shredded veggies in the recipe!)

  • this has to be the best way to eat your veggies – in dessert form!

  • they whip up in one bowl for easy clean-up

  • the recipe only takes less than 30 minutes to make

  • these muffins are great for breakfast or healthy snacks

  • the muffins are made without refined sugar

  • the muffins are dairy-free too
carrot zucchini muffins on a cooling rack

What you need to make Carrot Zucchini Muffins

  • zucchini 
  • carrot 
  • large eggs
  • coconut oil
  • honey
  • vanilla extract
  • flour
  • cinnamon
  • baking soda
  • baking powder
  • salt

How to make Carrot Zucchini Muffins

This recipe is super easy to whip up and requires very few steps!

  • Preheat oven to 375F. Place muffin liners into a 12-cup muffin tin.
  • In a large bowl, mix eggs, coconut oil, honey and vanilla extract.
  • Add the flour, cinnamon, baking soda, baking powder and salt. and mix it in.
  • Mix in zucchini and carrot.
  • Scoop mix into muffin tin, filling cups about 3/4 full. Bake for 20 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
steps for making carrot zucchini muffins

That’s it!

I hope you enjoy these muffins as much as we do!

-Cathy

This post was originally published on June 26, 2019 and was updated with new content, photos and an improved recipe on September 6, 2021.

a carrot zucchini muffin

You may also like:

Blueberry Zucchini Muffins
Chocolate Chip Zucchini Muffins

If you try and enjoy this recipe, I would love to hear about it! Leave a rating and/or comment below to let me know what you think!

pile of carrot zucchini muffins on a cooling rack

Carrot Zucchini Muffins

Herbs and Flour
Carrot Zucchini Muffins are the perfect way to use up that zucchini you've been wondering what to do with!
5 from 2 votes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Breakfast
Cuisine American
Servings 12 servings
Calories 268 kcal

Ingredients
  

  • 1 1/2 cups zucchini shredded
  • 1 cup carrot shredded
  • 2 large eggs
  • 2/3 cup coconut oil
  • 2/3 cup honey
  • 1 teaspoon vanilla extract
  • 2 1/4 cups flour
  • 2 teaspoons cinnamon
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Instructions
 

  • Preheat oven to 375F. Place muffin liners into a 12-cup muffin tin.
  • In a large bowl, mix eggs, coconut oil, honey and vanilla extract.
  • Add the flour, cinnamon, baking soda, baking powder and salt. and mix it in.
  • Mix in zucchini and carrot.
  • Scoop mix into muffin tin, filling cups about 3/4 full. Bake for 20 minutes or until a toothpick inserted in the middle of a muffin comes out clean.

Nutrition

Calories: 268kcalCarbohydrates: 35gProtein: 4gFat: 13gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 31mgSodium: 200mgPotassium: 123mgFiber: 1gSugar: 17gVitamin A: 1859IUVitamin C: 4mgCalcium: 38mgIron: 1mg
Keyword carrots, garden vegetables, muffin recipe, muffins, one bowl, summer, zucchini
Tried this recipe?Let us know how it was!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




*