Front Yard Veggies

  • Gardening
  • Sourdough
  • Baked Goods
  • From the Garden
  • Newsletter
  • About
menu icon
go to homepage
  • Gardening
  • Sourdough
  • Baked Goods
  • From the Garden
  • Newsletter
  • About
subscribe
search icon
Homepage link
  • Gardening
  • Sourdough
  • Baked Goods
  • From the Garden
  • Newsletter
  • About
×
Home » Baked Goods

Zucchini Carrot Muffins

Published: Jul 31, 2024 · Modified: Nov 6, 2024 by Amy Bauer · This post may contain affiliate links · 2 Comments

↓ Jump to Recipe

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.

Stack of moist zucchini carrot muffins on a white marble countertop, with fresh vegetables and eggs blurred in the background.

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!

Three zucchinis of varying shades held in hand, freshly harvested from a backyard garden with tomato plants in the background.

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.

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 ½ cup of brown sugar with ⅓ 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.
Stack of homemade zucchini carrot muffins on a white marble surface, with fresh zucchini, carrot, and eggs in the background.

📖 Recipe

Golden zucchini carrot muffins stacked on a hexagon-tiled surface with fresh ingredients like zucchini, eggs, and carrots in the background.

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
  

Dry Ingredients

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 2 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground ginger

Wet Ingredients - Small Bowl

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

Wet Ingredients - Medium Bowl

  • ½ 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

  • ½ cup chopped nuts optional, I used walnuts
  • ½ 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 ½ 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, ½ teaspoon of ground nutmeg, ¼ teaspoon of ground allspice, and ¼ 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!

More Baked Goods

  • Close-up of a freshly baked whole grain rye bread loaf from a bread machine, resting on a wooden cutting board with a serrated knife and blue linen cloth.
    Whole Grain Rye Bread — Bread Machine Recipe
  • Batch of freshly baked pumpkin streusel muffins in a muffin tin, with crumbly golden-brown topping on each muffin and a blue plaid towel underneath.
    Pumpkin Streusel Muffins
  • Freshly baked cottage cheese bread in a bread machine pan, with a light golden crust.
    Cottage Cheese Bread
  • Close-up of chickpea blondies topped with chocolate chips, baked in a parchment-lined pan on a striped towel with a blue textured background.
    Chickpea Blondies

Comments

  1. Miriam says

    August 01, 2024 at 3:11 pm

    I haven’t made these (yet) but wanted to say thank you for laying out the recipe this way! Love that I won’t have to scroll up to ingredients and down to instructions 100x (even though I *know* how to make muffins, I still do it). Genius! Xx

    Reply
    • Amy Bauer says

      August 02, 2024 at 8:45 am

      So happy this is helpful! Honestly, I am the same way! My brain is always going a mile a minute so I constantly have to scroll up and back down to instructions when I’m following a recipe and it drives me batty! Thank you for the sweet comment, I have to retroactively do this on older recipes as it’s something I just recently thought to try!!

      Reply
5 from 1 vote (1 rating without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Greetings and salutations!

Hey there! I’m Amy, the green-thumbed cook behind Front Yard Veggies. Whether you’ve got a sprawling yard or just a sunny balcony, my goal is to inspire you to grow your own fresh veggies, whip up simple, wholesome meals, and master the art of baking irresistible sourdough. Join me as I share tips, tricks, and my personal journey from planting seeds to feeding my family with homemade goodness. Let’s dig in and get growing, cooking, and baking together!

More about me

Popular

  • Close-up of golden-brown sourdough apple fritters drizzled with vanilla glaze, showcasing the crisp texture and apple chunks.
    Sourdough Apple Fritters
  • Free Seed Database / Garden Planner Spreadsheet
  • Freshly baked cottage cheese bread in a bread machine pan, with a light golden crust.
    Cottage Cheese Bread
  • Yellow Squash Bread | Move Over, Zucchini!

Garden Recipes

  • Closeup view of creamy carrot pumpkin soup topped with crispy bacon and fried sage.
    Carrot Pumpkin Soup
  • A top down view of a Swiss chard and pepperoni pizza on a cutting board
    Swiss Chard & Pepperoni Pizza
  • Golden, homemade cheese pizza topped with a rich tomato sauce, served on a wooden board alongside a sunflower-patterned towel.
    Simple Tomato Sauce | Great for Making in Bulk and Freezing
  • Golden zucchini carrot muffins stacked on a hexagon-tiled surface with fresh ingredients like zucchini, eggs, and carrots in the background.
    Zucchini Carrot Muffins

Footer

↑ back to top

Stay in Touch

  • Newsletter

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2024 Front Yard Veggies

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.