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pile of carrot zucchini muffins on a cooling rack

Carrot Zucchini Muffins

Catherine
Carrot Zucchini Muffins are the perfect way to use up that zucchini you've been wondering what to do with!
5 from 4 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
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.

Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.

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

The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.

Keyword carrots, garden vegetables, muffin recipe, muffins, one bowl, summer, zucchini
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