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.
Originally published 3/4/12. Last updated 3/15/19.
I'm always trying to come up with ways to add more fruits and vegetables to our diet. Unfortunately, my two-year old wants nothing to do with most vegetables, so I have to get creative.
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 these muffins
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!
Carrot Zucchini Muffins
- ¼ cup vegetable oil
- ½ cup buttermilk¹
- 2 large eggs
- ½ teaspoon vanilla
- ½ cup brown sugar (packed)
- ¼ 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
- ½ teaspoon baking soda
- ½ 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.