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. Eat them plain or with a simple glaze.
A soft muffin with great flavors
This muffin recipe is our go-to because it never fails if you follow instructions. Not only do they come out moist and golden brown, but it's a great way to add vegetables for those picky eaters at home.
You can have them frozen for hectic mornings and warm them slightly before eating. They're also wonderful for winding down in the afternoon with a cup of your favorite beverage.
They're a riff on these zucchini muffins with chocolate chips and make fantastic breakfast muffins, similar to our beloved morning glory muffins.
Ingredient list
- Zucchini: use fresh ones that are firm without bruised skins. If they're bruised, peel off those parts.
- Carrots: we don't peel them, but you can.
- White granulated sugar.
- Ground cinnamon.
- Vegetable oil: a neutral one like sunflower oil is our first choice. Coconut oil, canola oil, and light olive oil also work well.
- All-purpose flour.
- Baking powder and baking soda: make sure they aren't expired.
- Salt.
- Eggs: large, fresh.
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
Variations & substitutions
- Flour: substitute between half and ¾ cup of the all-purpose flour for fine whole wheat flour and almond flour. And make sure you break up the clumps that might form (especially with the almond flour) when you incorporate it into the batter. The muffins will be denser and may not rise as much.
- Healthier zucchini carrot muffins: use coconut sugar and coconut oil, and substitute half the white flour with finely ground whole wheat flour. The texture of these muffins will be more rustic and earthy.
- Butter: these are also amazing with melted butter instead of oil, the same amount.
How to make carrot zucchini muffins
Use a whisk to incorporate the wet ingredients.
Sift the dry ingredients, so they integrate well, especially the baking soda that can clump during storage.
Vintage Kitchen Tip
You mustn't over-mix or beat the batter after adding the flour, so you get soft and fluffy muffins (as opposed to dense muffins). Use a whisk and a spatula, there's no need for an electric mixer.
Grate the carrots and zucchini at the last moment so they don't start to release liquid, and use a large-holed grater (coarse grater).
Divide the batter as equally as possible so the muffins bake more evenly. I use cookie scoops.
Baking muffins
Preparing the muffin pan: you can butter or spray (use baking spray) the pan or line them with paper cups (also called paper muffin liners or cupcake liners that are available online). With the second option, there is less mess removing the muffins from the pan and less washing up. But you don't get a crust on the sides and bottom.
When are they done? Zucchini and carrots add moisture to these, so consider that when you insert a tester or toothpick. It will be shiny and moist, but you should not have wet dough or crumbs clinging to it.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Veggies: depending on how much you pack the cups when you measure the grated vegetables, you'll have more than 12 muffins.
- Storing: 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.
Related recipes you might like:
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Easy Zucchini Carrot Muffins (super moist)
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Ingredients
- 1 ½ cups grated zucchini
- 1 ½ cups grated carrots
- 2 eggs, at room temperature
- 1 cup sugar
- ¾ cup oil, sunflower, coconut or olive oil
- 2 cups all-purpose flour, cake flour also works
- 2 teaspoons baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
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 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.
Vivien says
Hi Paula!!!
We loved this recipe so much! My 2.5 year old is going through a picky phase of not liking many veggies and this is a hit! She doesn’t want to share 🙂 I use a little less oil (1/2 cup coconut) and a small grated apple added too! Love it!!!
Paula Montenegro says
So happy to know they turned out so well Vivien!
Pam F says
Love these. Turned out perfect - moist & delicious! I used organic zucchini & carrots & canola oil. Thank you, Paula! Happy 2025!
Paula Montenegro says
So happy to know that Pam! You too have the best year!
Gill Morris says
Hello Paula
I used this recipe but substituted gluten free flour. I was delighted with the result. They possibly did not rise as much as regular flour but the taste & texture was great. Many thanks for sharing this recipe. Kind regards
Gill
Paula Montenegro says
Thanks for letting me know Gill! I'll add it in the notes for those wanting to make them GF.
Flavie says
The recipe turned out amazing! I doubled the batter and accidentally left out ½ the oil bit I did put in some applesauce because I find it yummy. They were still moist and really good. I froze them for lunches and they stay moist. I also added chia seeds for a crunch. They taste better cold. Will make again!
MA says
The recipe is amazing! Any idea why I ended up with so much extra batter? My muffins were hugeeee but no complaints from my household hah. I wonder if maybe I measured too loosely? Should the vegetables be packed or loose to make the 1 1/2 cup each? Definitely going to try to make them again, AND, they were so delicious. Just trying to figure out why I ended up with so much batter!!
Paula Montenegro says
Hi Mara, I'm so happy you loved them! As for the batter, it might be that you packed the cups of veggies too much and that adds a lot of volume. They should be lightly packed and I will add that to the instructions. But, since you like them the way you made them, I recommend you halve the recipe or simply make more muffins and freeze them. Happy baking.
Sandy says
Yes, I made this recipe. I got 12 nice sized muffins & also 1 mini loaf pan from this recipe. Followed the recipe as written. Basic ingredient's, easy to make & muffins came out very moist. Will definitely keep this recipe & make again.
Thanks
gill says
Hello Paula thank you so much for this muffin recipe. It is FABULOUS.
I used gluten free flour & it worked perfectly. Next time I may substitute some gluten free flour for almond flour but only to enrich it but not essential at all.
Gill in S A
Paula Montenegro says
Happy to know it worked out so well Gill!
gill says
Thank you so much for this recipe. I used gluten free flour as a substitute & the muffins were a treat. Kind regards Gill Morris SA
Paula Montenegro says
Happy to know they work well with GF flour! Have a great week Gill.
Pia Marschall says
I made these today!! Super easy and extremely tasty! I used turbinado sugar, couldn't stop eating...
Paula Montenegro says
SO happy to know you loved them Pia!