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    Home » Muffins » Carrot Zucchini Muffins

    Carrot Zucchini Muffins

    Published: Mar 15, 2019 · Modified: Mar 26, 2019 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    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.

    Basket with carrot zucchini muffins in it

    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

    Carrot zucchini muffin batter stirred with a whisk

    Whisk the oil and buttermilk together until combined.

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

    Carrot zucchini muffin batter in a glass mixing bowl

    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.

    Carrot Zucchini muffins on a black wire cooling rack

    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.

    Blue linen napkin under carrot zucchini muffins

    More muffin recipes!

    • Carrot Cake Muffins
    • Maple Brown Sugar Oatmeal Muffins
    • Morning Glory Muffins
    • Apple Cinnamon Oatmeal Muffins

    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!

    You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on INSTAGRAM and PINTEREST for even more delicious food.

    Basket with carrot zucchini muffins in it

    Carrot Zucchini Muffins

    Moist carrot zucchini muffin recipe. Check out the step-by-step photos and tips above the recipe.
    5 from 2 votes
    Print Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 15 minutes
    Total Time: 35 minutes
    Servings: 12 muffins
    Calories: 183kcal
    Author: Kate @ I Heart Eating

    Ingredients

    • 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
    US Customary - Metric

    Instructions

    • 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.

    Notes

    1. Low-fat or full-fat buttermilk will work.
    2. I don't squeeze any of the moisture out of the zucchini. 
    3. Nutrition values are estimates. 

    Nutrition

    Serving: 1muffin | Calories: 183kcal | Carbohydrates: 30g | Protein: 3g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 174mg | Potassium: 179mg | Fiber: 1g | Sugar: 14g | Vitamin A: 1845IU | Vitamin C: 2.6mg | Calcium: 50mg | Iron: 1.1mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!

    Originally published 3/4/12. Last updated 3/15/19.

    « Homemade Caramel Sauce
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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Shirley Riley

      October 24, 2020 at 12:35 pm

      5 stars
      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.

      Reply
      • Kate

        March 12, 2021 at 5:44 pm

        Thank you!

        Reply
    2. Linda

      March 15, 2019 at 11:06 pm

      5 stars
      The grands love the muffins. They are good baby muffins and aren't too sweet.

      Reply
      • Lois

        June 07, 2022 at 1:08 pm

        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

        Reply
        • Kate

          June 08, 2022 at 12:19 am

          Thank you! I'm glad you found this recipe!

          Reply
    3. Jenn

      July 31, 2013 at 7:09 pm

      These sound amazing. Am I missing something, because I don't see applesauce in the ingredients?

      Reply
      • kateheartseating

        August 01, 2013 at 1:30 am

        Thanks! Nope. I rewrote the recipe, and I missed the reference to the applesauce up top. Thanks for asking so I can fix it!! =)

        Reply

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    I’m Kate Dean- mom to five young kids, recipe developer, and photographer. Here at I Heart Eating®, I share my family’s favorite tried-and-true recipes.

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