Zucchini Carrot Muffins

Moist zucchini carrot muffin recipe. Check out the step-by-step photos and tips above the recipe.

Course Breakfast

Cuisine American

Prep Time 20

Cook Time 15

Total Time 35

Servings muffins

Calories 183kcal

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.
1/4 cup vegetable oil, 1/2 cup buttermilk
Whisk in the eggs and vanilla until combined.
2 large eggs, 1/2 teaspoon vanilla
Add the sugars, and whisk until combined.
1/2 cup brown sugar, 1/4 cup granulated sugar
Stir in grated carrots and zucchini.
1 cup grated zucchini, 1 cup grated carrot
Add the flours, baking powder, baking soda, salt, and cinnamon; stir until just combined.
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
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.

Flour: It's important to properly measure the flours. Sift or stir the flour, lightly spoon it into the measuring cup, and level.
Nutrition values are estimates.