Zucchini & Carrot Muffins – Moist, Warm-Spiced, and Wholesome
These zucchini and carrot muffins are soft, lightly sweet, and perfect for breakfast or a snack. They’re packed with grated veggies, warm spices, and a gentle crunch from nuts or seeds if you like. The texture is tender and moist, without feeling heavy or oily.
They bake up beautifully and make your kitchen smell like cinnamon and comfort. Whether you’re baking for kids, meal prep, or a cozy weekend treat, these muffins are a simple win.
Ingredients
Method
- Prep the pan and oven. Heat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- Mix dry ingredients. In a large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until combined.
- Whisk wet ingredients. In a medium bowl, whisk the eggs, brown sugar, granulated sugar, oil, yogurt, vanilla, and lemon zest until smooth.
- Grate and prep the veggies. Grate the zucchini and carrot on the fine or medium side of a box grater. Place zucchini in a clean towel and gently squeeze out excess water. Don’t overdo it—just enough to stop the batter from getting watery.
- Combine batter. Pour the wet mixture into the dry ingredients. Stir gently with a spatula until barely combined and you still see streaks of flour.
- Fold in veggies and add-ins. Add the zucchini, carrot, and any optional nuts or raisins. Fold just until evenly distributed. The batter will be thick but moist.
- Fill the tins. Divide the batter between the 12 muffin cups. They should be about 3/4 full. Sprinkle the tops with a little raw sugar if you like.
- Bake. Bake for 18–22 minutes, or until the tops spring back and a toothpick inserted in the center comes out with a few moist crumbs.
- Cool. Let muffins rest in the pan for 5 minutes, then move to a wire rack to cool. Enjoy warm or at room temperature.
Why This Recipe Works
Grated zucchini and carrots add moisture and natural sweetness, so the muffins stay soft for days. A mix of brown sugar and a little oil keeps them tender without being greasy.
Cinnamon and vanilla bring warmth, while lemon zest brightens the flavor. The batter is straightforward and forgiving, and it works with all-purpose or a half-and-half mix with whole wheat flour. You can fold in raisins, walnuts, or chocolate chips to tailor them to your taste.
Ingredients
- 1 1/2 cups (190 g) all-purpose flour (or 1 cup all-purpose + 1/2 cup white whole wheat)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg (optional but lovely)
- 2 large eggs, room temperature
- 1/2 cup (100 g) brown sugar, packed
- 1/4 cup (50 g) granulated sugar
- 1/3 cup (80 ml) neutral oil (such as canola, sunflower, or light olive oil)
- 1/3 cup (80 ml) plain yogurt or buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest (optional, but brightens the flavor)
- 1 cup (about 120 g) grated zucchini, lightly squeezed of excess moisture
- 3/4 cup (about 90 g) grated carrot
- 1/2 cup add-ins (optional): chopped walnuts or pecans, raisins, chopped dates, or mini chocolate chips
- Raw sugar for sprinkling on top (optional for a crunchy lid)
Instructions
- Prep the pan and oven. Heat the oven to 375°F (190°C).
Line a 12-cup muffin tin with paper liners or grease lightly.
- Mix dry ingredients. In a large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until combined.
- Whisk wet ingredients. In a medium bowl, whisk the eggs, brown sugar, granulated sugar, oil, yogurt, vanilla, and lemon zest until smooth.
- Grate and prep the veggies. Grate the zucchini and carrot on the fine or medium side of a box grater. Place zucchini in a clean towel and gently squeeze out excess water. Don’t overdo it—just enough to stop the batter from getting watery.
- Combine batter. Pour the wet mixture into the dry ingredients.
Stir gently with a spatula until barely combined and you still see streaks of flour.
- Fold in veggies and add-ins. Add the zucchini, carrot, and any optional nuts or raisins. Fold just until evenly distributed. The batter will be thick but moist.
- Fill the tins. Divide the batter between the 12 muffin cups.
They should be about 3/4 full. Sprinkle the tops with a little raw sugar if you like.
- Bake. Bake for 18–22 minutes, or until the tops spring back and a toothpick inserted in the center comes out with a few moist crumbs.
- Cool. Let muffins rest in the pan for 5 minutes, then move to a wire rack to cool. Enjoy warm or at room temperature.
How to Store
- Room temperature: Store in an airtight container for up to 3 days.
Place a paper towel under and over the muffins to absorb moisture.
- Refrigerator: Keeps well for 5–6 days. Warm briefly in the microwave or toaster oven to refresh.
- Freezer: Freeze in a single layer, then transfer to a bag or container for up to 3 months. Thaw at room temperature or reheat straight from frozen at 325°F (165°C) for 8–10 minutes.
Why This is Good for You
These muffins offer a smart balance of flavor and nourishment.
Zucchini and carrots add fiber, potassium, and vitamin A, while keeping the muffins moist without loads of fat. Using part whole wheat flour adds more fiber and a gentle nuttiness. Walnuts or seeds supply healthy fats, and raisins bring natural sweetness.
They satisfy like a bakery treat but with ingredients you can feel good about.
Common Mistakes to Avoid
- Not draining the zucchini at all. Excess water can make the muffins dense or gummy. A light squeeze is enough.
- Overmixing the batter. This develops gluten and leads to tough muffins. Stir just until combined.
- Overbaking. These can go from perfect to dry quickly.
Start checking at 18 minutes.
- Overfilling the cups. Too much batter can cause overflow and underbaked centers. Aim for about 3/4 full.
- Skipping salt and spice. Salt and cinnamon make the flavors pop. Don’t leave them out.
Variations You Can Try
- Morning Glory-Style: Add 1/4 cup shredded coconut, 1/2 cup chopped pineapple (well drained), and 1/4 cup chopped pecans.
- Oat Boost: Replace 1/2 cup flour with 1/2 cup quick oats.
Let the batter rest 5–10 minutes before baking.
- Lemon-Poppy: Add 1 tablespoon poppy seeds and increase lemon zest to 2 teaspoons. Drizzle with a light lemon glaze.
- Chocolate Treat: Swap 1/4 cup flour for cocoa powder and fold in 1/2 cup mini chocolate chips.
- Dairy-Free: Use a plant-based yogurt or applesauce for the yogurt, and choose a neutral vegetable oil.
- Gluten-Free: Use a 1:1 gluten-free baking blend and add 1 tablespoon milk if the batter seems thick.
- No-Refined-Sugar: Replace sugars with 1/2 cup maple syrup; reduce yogurt to 1/4 cup to balance moisture.
FAQ
Do I have to peel the carrots and zucchini?
No. As long as they’re clean and fresh, you can leave the skins on.
They blend right into the batter and add a little color and nutrition.
Can I make these muffins with applesauce instead of oil?
Yes. Replace up to half the oil with unsweetened applesauce. The muffins will be slightly denser but still moist and tasty.
What if I only have one egg?
Use one egg plus 3 tablespoons yogurt or applesauce, or 1 tablespoon ground flax mixed with 3 tablespoons water (let gel for 5 minutes).
The texture will still be soft.
How fine should I grate the vegetables?
Use the fine or medium holes on a box grater. Fine grating melts into the batter for a uniform crumb; medium gives a bit more texture.
Why are my muffins sinking in the middle?
This usually means underbaking or too much moisture. Check doneness with a toothpick, and make sure to lightly squeeze the zucchini before mixing.
Can I bake this as a loaf instead of muffins?
Yes.
Pour the batter into a greased 9×5-inch loaf pan and bake at 350°F (175°C) for 45–55 minutes, tenting with foil if browning too quickly. Cool fully before slicing.
How can I make them less sweet?
Reduce the granulated sugar by 2 tablespoons and the brown sugar by 1–2 tablespoons. The muffins will still brown and hold together well.
Can I add protein powder?
Yes.
Replace up to 1/4 cup of the flour with an unflavored or vanilla whey or plant protein. Add 1–2 tablespoons extra milk or yogurt if the batter looks dry.
Final Thoughts
These zucchini and carrot muffins are the kind of everyday bake that feels special without being fussy. They’re adaptable, reliable, and easy to tuck into lunchboxes or enjoy with coffee.
Once you make a batch, you’ll see how well they keep and how quickly they disappear. Stock the freezer, play with add-ins, and make them your own. Simple, cozy baking at its best.
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