Zucchini Carrot Muffins

Whether you’re a gardener, know one, or just love seasonal produce, you know it’s officially zucchini glut season. We enjoy zucchini multiple times a week from now until September, and we still find ourselves sharing the surplus with friends and family. With two young kids always asking for treats and snacks, having a homemade option is a must — enter these zucchini carrot muffins! Packed with a full cup of shredded zucchini and a cup of shredded carrot, they are a snack I’m happy to let my kids enjoy throughout the day.

When I first started gardening in 2017 while living in Santa Monica, I thought I had a natural green thumb — but it turns out, when you live in Southern California in gardening zone 10b, pretty much everything wants to grow! Plus, California, as far as I know, doesn’t have the dreaded squash vine borer, which is one of the most gruesome garden pests and can singlehandedly decimate an entire mature squash plant seemingly overnight.

So when I planted 4 zucchini plants in Santa Monica, we were lousy with them for months on end. I mean, just look at this!

An embarrassment of zucchini riches! And while I love zoodles, grilled zucchini, tossed in with summer garden veggie pasta, in egg bakes, etc., one of my favorite ways to use zucchini is in zucchini bread and zucchini carrot muffins.

Zucchini Carrot Muffin Ingredients

• Zucchini. Fresh from the garden, or whatever looks good from the store! We leave the skin on for extra fiber.
• Carrots. Homegrown if you have them, but store-bought works perfectly.
• Flour. 50/50 mix of all-purpose flour with whole wheat flour for a heartier flavor.
• Whole Milk + vinegar. Instead of buttermilk, I use milk mixed with 1 tablespoon of vinegar. This combination mimics buttermilk and is something I always have on hand.
• Spices. Cinnamon, nutmeg, allspice, and ginger. These warm, spiced flavors balance the sweetness of the carrots nicely.
• Brown sugar. I prefer brown sugar for baking. While honey or maple syrup are great alternatives, they can cause baked goods to brown more quickly and add extra moisture to the batter. If you use them, replace the 1/2 cup of brown sugar with 1/3 cup of honey or maple syrup.
• Vanilla. The subtle smell of vanilla on top of the spices is so enticing, and helps balance the flavor profile.
• Eggs. Three eggs add richness and moisture to the muffins.
• Mix-ins. Walnuts and raisins are my go-to choices, but you can also use pecans, pumpkin seeds, rolled oats, dried cranberries or cherries, or chopped dates.

Zucchini Carrot Muffins

Loaded with healthy veggies, these simple zucchini carrot muffins will please kids and adults alike!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Servings 16 muffins

Calories 164 kcal

Ingredients

  

1x2x3x

Dry Ingredients

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 2 ½ teaspoons baking powder
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground ginger

Wet Ingredients – Small Bowl

• 1 cup whole milk
• 1 tablespoon vinegar apple cider vinegar works well

Wet Ingredients – Medium Bowl

• 1/2 cup packed light brown sugar
• 3 tablespoons unsalted butter melted
• 3 large eggs
• 1 teaspoon vanilla extract

Veggie Mix-Ins

• 1 cup shredded zucchini leave the skin on, see instructions for how to prepare it
• 1 cup shredded carrot

Optional Mix-Ins

• 1/2 cup chopped nuts optional, I used walnuts
• 1/2 cup raisins optional

Instructions

 

• Preheat your oven to 350°F (175°C).
• Lightly grease a standard 12-cup muffin tin cooking spray or butter, or line with paper liners.

Prepare the Zucchini:

• Place the shredded zucchini in a colander over a bowl or in the sink.
• Let it sit for 10-20 minutes to allow excess moisture to drain.
• Afterward, use your hands or a clean kitchen towel to squeeze out any remaining moisture from the zucchini. Set it aside.

Mix the Wet Ingredients:

• In a medium mixing bowl, whisk together the 1/2 cup of packed light brown sugar, 3 tablespoons of melted butter, 3 large eggs, and 1 teaspoon of vanilla extract.
• In a small bowl, combine 1 cup of whole milk with 1 tablespoon of vinegar. Let it sit for a few minutes to thicken slightly (this mimics buttermilk).

Mix the Dry Ingredients:

• In a separate bowl, sift together (or use a whisk if you don't have/want to use a sifter) the 1 cup of all-purpose flour, 1 cup of whole wheat flour, 2 ½ teaspoons of baking powder, 1 teaspoon of salt, 2 teaspoons of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground allspice, and 1/4 teaspoon of ground ginger.

Combine Wet and Dry Ingredients:

• Make a well in the middle of the dry ingredients and gradually add the wet ingredients, alternating with the milk mixture. Be careful not to over-mix, as this can make the muffins dense.

Add the Mix Ins:

• Gently fold in the shredded zucchini and carrot until evenly distributed throughout the batter.
• If you’re using nuts and/or raisins, fold those in at this stage as well.

Fill the Muffin Tins:

• Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. You will need

Bake:

• Place the muffin tin in the preheated oven.
• Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.

Cool:

• Allow the muffins to cool in the tin for 5 minutes.
• Transfer them to a wire rack to cool completely.

Notes

• These muffins are versatile and can be customized with your favorite mix-ins like chocolate chips, dried cranberries, or sunflower seeds.
• For added texture, sprinkle a bit of raw sugar on top of the batter before baking.
• Enjoy these muffins on their own, or with a spread of butter or cream cheese. They pair wonderfully with a hot cup of tea or coffee.
• Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
• I like to flash freeze these for a couple hours and then bag them up to keep on hand for future snacking.
• I thaw overnight in the fridge, or zap for 30 second intervals in the microwave until thawed.

Nutrition

Serving: 1muffinCalories: 164kcalCarbohydrates: 24gProtein: 4gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 38mgSodium: 239mgPotassium: 182mgFiber: 2gSugar: 8gVitamin A: 1489IUVitamin C: 2mgCalcium: 82mgIron: 1mg

Tried this recipe?Let us know how it was!