These zucchini carrot muffins are soft, moist and lightly spiced with cinnamon, and they hide two cups of vegetables inside a sweet muffin that kids happily eat. One bowl, one muffin tin and about 40 minutes is all it takes to bake a dozen.
The oil based batter stays tender for days, and the grated zucchini and carrot keep every bite moist without any dairy. They make a great breakfast on the go, an afternoon snack or a lunchbox treat.
Table of Contents
Why This Zucchini Carrot Muffins Recipe Works
Oil in place of butter produces a tender crumb that stays soft long after the muffins cool. Grated zucchini adds moisture, and a half cup of carrot adds a little sweetness and color without changing the texture.
Squeezing the zucchini gently before it goes into the batter keeps the muffins from turning gummy, and a spoonful of cinnamon brings a warm, bakery style flavor. These zucchini carrot muffins use pantry staples and come together in a few minutes of mixing.
Ingredients for Zucchini Carrot Muffins
- 3/4 cup sunflower oil or avocado oil
- 3 large eggs
- 1 1/2 cups cane sugar
- 2 1/2 cups all purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 cups grated zucchini, gently squeezed
- 1/2 cup grated carrots
Sunflower oil. Oil keeps the muffins moist for days. Avocado oil or another neutral oil works well, and melted butter will give a slightly different flavor.
Eggs. They bind the batter and help the muffins rise. Let them come to room temperature for the smoothest mixing.
Cane sugar. It sweetens the muffins and helps the tops brown. Light brown sugar is a fine swap for a deeper flavor.
All purpose flour. You can replace half of it with whole wheat flour for a heartier muffin, though they will be slightly denser.
Zucchini. Grate it on the large holes of a box grater and squeeze out the excess water in a clean kitchen towel. Leave the peel on for color.
Carrots. They add sweetness and a bit of color. Grate them finely so they soften while baking.
How to Make Zucchini Carrot Muffins
1. Prepare the pan. Heat the oven to 350 degrees F and line a 12 cup muffin tin with paper liners, or spray the cups with cooking spray.
2. Mix the wet ingredients. In a large bowl, whisk the sugar and oil until combined, then add the eggs and whisk until the mixture looks smooth and slightly thick.
3. Mix the dry ingredients. In a separate bowl, whisk the flour, cinnamon, salt, baking soda and baking powder together.
4. Combine. Add the dry ingredients to the wet ingredients and stir gently, just until no dry streaks remain. Overmixing makes muffins tough.
5. Fold in the vegetables. Fold in the grated zucchini and carrots until they are evenly spread through the batter.
6. Fill the cups. Spoon the batter into the muffin cups, filling each about two thirds full so the muffins can dome.
7. Bake. Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean and the tops spring back lightly.
8. Cool. Let the muffins rest in the pan for a few minutes, then move them to a wire rack to cool completely.
How to Serve Zucchini Carrot Muffins
Serve the muffins warm with a pat of butter, or pack them cold in lunchboxes. They pair well with a cup of coffee or a glass of milk. For more baked treats, try blueberry crumble muffins or a loaf of super moist banana bread. If you want a savory breakfast to go with them, muffin tin egg bites bake in the same pan, and cinnamon crunch banana bread is a sweet weekend option.
How to Store and Reheat Zucchini Carrot Muffins
Store the cooled muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them in a sealed container for 3 to 4 days, since the vegetables add moisture. To freeze, wrap the muffins tightly and place them in a freezer bag, then thaw them at room temperature or warm them in the oven.
Tips and Variations for Zucchini Carrot Muffins
Squeeze the zucchini. Press the grated zucchini in a clean towel so the batter does not turn watery and the muffins bake up with a clean crumb.
Do not overmix. Stir just until the flour disappears. Overmixing develops gluten and makes the muffins dense.
Check your leaveners. Old baking powder loses strength, and Iowa State Extension suggests replacing it about 6 months after opening.
Fill the cups evenly. Use a scoop so every muffin bakes at the same rate and the tops dome nicely.
Rotate the pan. If your oven bakes unevenly, turn the pan halfway through baking for evenly golden tops.
Add mix ins. Fold in a half cup of chopped walnuts, raisins or chocolate chips for extra texture.
Swap the flour. Replace half of the all purpose flour with whole wheat flour for a heartier muffin.
Use a toothpick. Check the center rather than the edge, since the edges bake faster than the middle.
Frequently Asked Questions About Zucchini Carrot Muffins
Do I need to peel the zucchini for zucchini carrot muffins?
No. The peel softens while baking and adds a little color. Just wash the zucchini well before grating.
Can I make zucchini carrot muffins with less sugar?
You can reduce the sugar slightly, but the muffins will be less sweet and a little paler. Keep the amount close to what the recipe suggests for the best texture.
How do I keep zucchini carrot muffins from being soggy?
Squeeze the grated zucchini well, and let the muffins cool in the pan for a few minutes before moving them to a rack.
Can I make these muffins into a loaf?
Yes. Pour the batter into a greased loaf pan and bake until a toothpick comes out clean, checking early since the baking time will be longer.
Can I freeze the muffins?
Yes. Wrap them tightly, freeze them in a bag and thaw at room temperature or warm them in the oven.
Zucchini Carrot Muffins
Equipment
- 12-cup muffin tin
- paper liners
- Large mixing bowl
- Box grater
- Wire rack
Ingredients
Main Ingredients
- ¾ cup sunflower oil or avocado oil
- 3 large eggs
- 1 ½ cup cane sugar
- 2 ½ cup all purpose flour
- 1 tsp ground cinnamon
- ½ tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 2 cup grated zucchini gently squeezed
- ½ cup grated carrots
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and line a muffin tin with paper liners.
- Mix wet. Whisk the sugar and oil, then add the eggs until smooth.
- Mix dry. Whisk the flour, cinnamon, salt, baking soda and baking powder.
- Combine. Stir the dry into the wet just until no streaks remain, then fold in the zucchini and carrots.
- Fill. Fill each cup about two thirds full.
- Bake. Bake 20 to 25 minutes until a toothpick comes out clean.
- Cool. Cool in the pan a few minutes, then on a wire rack.
