Easy Zucchini Carrot Muffins (super moist)

Holding a bitten carrot zucchini muffin. White background.

Easy Zucchini Carrot Muffins (super moist)

These zucchini muffins with carrots will turn out incredibly moist with a perfectly balanced sweetness. The batter has a hefty dose of both vegetables and they're ready in 45 minutes. And they freeze beautifully.

Course Brunch & Breakfast, Muffins

Cuisine American

Keyword carrot zucchini muffins, zucchini carrot muffins

Prep Time 15

Cook Time 20

Total Time 35

Servings regular muffins

Calories 281kcal

Author Paula Montenegro

Ingredients

1 ½ cups grated zucchini
1 ½ cups grated carrots
2 eggs at room temperature
1 cup sugar
¾ cup sunflower or canola oil see Notes below
2 cups all-purpose flour cake flour also works
2 teaspoons baking powder
¾ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground cinnamon

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C).
Have a 12-muffin tin lined with paper cups (paper liners) or buttered. Using liners is very convenient because you hardly have to wash the muffin tin, and the muffins are easier to transport if necessary.
Grate or shred 1 ½ cups grated zucchini and 1 ½ cups grated carrots (lightly packed) with a large-holed grater at the last moment when you have the rest of the ingredients ready so they don't release extra liquid. If watery, blot them with a paper towel to remove excess moisture before adding them.
Whisk together 2 eggs and 1 cup sugar in a large bowl.
Add ¾ cup sunflower or canola oil in a thin stream as you continue whisking. Incorporate it well, but there's no need to beat much.
Add the sifted dry ingredients (2 cups all-purpose flour, 2 teaspoons baking powder, ¾ teaspoon baking soda, ¼ teaspoon salt and ¼ teaspoon ground cinnamon) and stir a little. It doesn't need to be fully incorporated before you add the rest of the ingredients. Change to a spatula for easier folding.
You can have the ingredients measured and sift them directly over the oil batter (like I do) or sift them in a medium bowl first and then add them to the muffin batter.
Fold in the grated carrots and zucchini. You will see that the moisture in the vegetables loosens up the batter. You mustn't over-mix or beat the dough after adding the flour to keep the muffins as soft and fluffy as possible.
Scoop portions into the paper liners dividing as evenly as possible.
Bake for about 20 minutes, until golden brown, domed, and a cake tester or toothpick inserted in the center comes out clean.
Let cool on a wire rack (cooling rack).
Store at room temperature for two days and then refrigerate or freeze, always well wrapped.

Notes

Other oils: you can use coconut oil or a light olive oil. They do add a slight flavor, so keep that in mind.

Storage: they keep well for two days at room temperature in an airtight container, plastic wrap, or a cake dome. After that, refrigerate (no more than a few days) or freeze them. You can use a freezer container or wrap it in plastic first and then foil. Bring to room temperature before eating, and I highly recommend warming them slightly in a medium oven for a few minutes.

Nutrition