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!
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Carrot Zucchini Muffins
- 1/4 cup vegetable oil
- 1/2 cup buttermilk¹
- 2 large eggs
- 1/2 teaspoon vanilla
- 1/2 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 cup grated zucchini²
- 1 cup grated carrot
- 1 cup whole-wheat flour
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- Preheat oven to 350 degrees. Grease a 12-cup muffin tin or line with paper liners. Set aside.
- In a large bowl, whisk together oil and buttermilk until well-combined.
- Whisk in the eggs and vanilla until combined.
- Add the sugars, and whisk until combined.
- Stir in grated carrots and zucchini.
- Add the flours, baking powder, baking soda, salt, and cinnamon; stir until just combined.
- Spoon batter into prepared muffin cups.
- Bake for 15-25 minutes.
- The muffins are done when a toothpick inserted into the center comes out clean.
- Let cool in pan for about 5 minutes.
- Remove from pan and let muffins cool on wire racks.
- Low-fat or full-fat buttermilk will work.
- I don’t squeeze any of the moisture out of the zucchini.
- Nutrition values are estimates.
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Originally published 3/4/12. Last updated 3/15/19.
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Comments & Reviews
Shirley Riley says
These are awesome! Very moist and delicious. I had many compliments. I added flax and hemp seeds to add more nutrition into them for breakfast. I did not pack the brown sugar and did not add the granulated sugar to the top of the measuring cup, and they turned out great, as I do not like my muffins too sweat. Thank you for the recipe.
The grands love the muffins. They are good baby muffins and aren’t too sweet.
This recipe seems like one I used many years ago however I lost it due to moving. I used regular all purpose flour. This is a great recipe and willl make it soon
Thank you! I’m glad you found this recipe!
These sound amazing. Am I missing something, because I don’t see applesauce in the ingredients?
Thanks! Nope. I rewrote the recipe, and I missed the reference to the applesauce up top. Thanks for asking so I can fix it!! =)