Carrot Zucchini Muffins

Carrot zucchini muffins are moist, lightly spiced muffins that make a good-for-you breakfast or snack. They make an easy grab-and-go breakfast.

I’m always trying to come up with ways to add more fruits and vegetables to our diet. Muffins, like these carrot zucchini muffins, are a great way to do that!

This recipe combines two powerhouse veggies – zucchini and carrots – in one delicious muffin.

Zucchini is a great veggie to bake with! It’s great in everything from zucchini bread to zucchini frittatas.

It also pairs really well with carrot. And the combination of the two helps to make the muffins moist and tasty.

These muffins aren’t too sweet, and they make a great grab-and-go breakfast.

How to make carrot zucchini muffins

Whisk the oil and buttermilk together until combined.

Add the eggs and vanilla, and whisk in until combined.

Whisk in the sugars until combined.

Add the grated carrots and zucchini, and whisk in to combine. Don’t squeeze the moisture out of the grated zucchini. It helps to add moisture to the muffins.

Add the flours, baking powder, baking soda, salt, and cinnamon. Whisk in just until combined.

Spoon the batter into the prepared muffin tin, and bake.

How to store

Since they’re so moist, these muffins are best eaten within 2 days if stored at room temperature.

The muffins can be stored in the fridge for up to 4 days.

More muffin recipes!

If you’ve tried this carrot zucchini recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!

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