Easy Carrot Zucchini Muffins
Carrot zucchini muffins are quick and easy to make from scratch. They are sweet, moist and spiced with cinnamon.
This summer has brought an abundance of summer squash to the gardens. I took full advantage of this harvest and baked carrot zucchini muffins. These muffins are so easy to make and turn out sweet and tender. I personally love a sprinkle of cinnamon sugar on top and kids love these muffins too!
Why this recipe works: It’s a very forgiving recipe so it’s easy to make healthy substitutions. You can also add mix-ins for extra texture and flavor. You can also make these carrot zucchini muffins ahead of time and freeze them.
How to make carrot zucchini muffins
A few basic ingredients are needed to carrot zucchini muffins: vegetable oil, eggs, granulated sugar, light brown sugar, vanilla, flour, baking soda, baking powder, salt, cinnamon, zucchini and carrots. Then it’s just a few easy steps!
- Preheat oven to 375 F. Line a muffin tin with paper liners and set aside.
- Whisk together wet ingredients: vegetable oil, eggs, granulated sugar, light brown sugar and vanilla. Mix in a medium bowl until combined and set aside.
- In a separate bowl, whisk together dry ingredients: flour, baking soda, baking powder, salt and cinnamon.
- Pour wet ingredients into dry ingredients. Stir just until combined.
- Stir in shredded zucchini and carrots. Again, stir just until combined.
- Scoop batter into prepared muffin tin dividing evenly among 12 cups. Sprinkle with cinnamon sugar if desired (optional).
- Bake at 375 F for 20 minutes or until a toothpick inserted in the center comes out clean.
How to shred carrots and zucchini
- Rinse and dry vegetables. Use a vegetable peeler to peel skin off carrots. Leave zucchini skin as is. Cut one end off of the zucchini.
- Place box grater on a sturdy surface such as a cutting board or, if possible, over a big bowl to catch the shredded vegetables.
- Slide zucchini/carrot up and down the coarse holes of the box grater. Continue until you get to the end of the vegetable (be careful with your fingers). Discard the stub.
Carrot zucchini muffins lend themselves well to mix-ins. When stirring in the shredded carrots and zucchini, you can also add 1/2 cup of any of the following: chocolate chips, walnuts, pecans, raisins, dried cranberries, etc.
You can use different types of flour in this recipe as well. Substitute all purpose flour with equal measurement of gluten free all purpose flour, whole wheat flour or oat flour. For low fat carrot zucchini muffins, you can use equal measurements of applesauce or mashed banana instead of oil. For low sugar carrot zucchini muffins, cut the sugar measurements in half.
Frequently Asked Questions
Store muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for 5 days. Muffins are best when eaten the day they are baked.
Yes, once the muffins have cooled, wrap them individually with plastic wrap. Store in an airtight container or ziplock bag in the freezer. Muffins can be frozen for up to 1 month. Defrost in the refrigerator before bringing to room temperature and serving.
Preheat oven to 300 F. Place muffins on a baking sheet or in a muffin tin. Warm in oven until heated through, about 10 to 12 minutes. You can also reheat muffins in a toaster oven.
Do you have a lot of zucchini and carrots in the house? Try these recipes next!
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Get the Recipe: Carrot Zucchini Muffins
Carrot Zucchini Muffins
- ⅔ cup (156 ml) vegetable oil
- 2 large eggs, room temperature
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) packed light brown sugar
- 1 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 ½ cups (160 g) finely shredded unpeeled zucchini, patted dry¹
- ½ cup (40 g) finely shredded carrot, patted dry¹
Cinnamon Sugar Topping
- 4 teaspoons granulated sugar
- ½ teaspoon ground cinnamon
- Preheat oven to 375° F. Line a muffin pan with muffin liners and set aside.
- In a medium bowl, mix together vegetable oil, eggs, granulated sugar, brown sugar and vanilla until well combined. Set aside.
- In a large bowl, whisk together flour, baking soda, baking powder, salt and cinnamon. Add wet ingredients to the dry ingredients and stir until combined (be careful not to over mix). Add shredded zucchini and carrot, and stir until incorporated.
- Use a spoon (or an ice cream scoop) to transfer batter into prepared muffin pan until each cup is about three-quarters full. Whisk together cinnamon sugar topping and sprinkle on top of muffins. Bake at 375° F for 20 minutes, or until a toothpick inserted in the center of a muffin comes out with little to no crumbs.
- Cool muffins in the pan for 3 minutes then remove muffins to a wire cooling rack. Serve warm or at room temperature. Store in an air tight container at room temperature for up to 5 days.
Inspired by The Spruce.