Carrot Zucchini Muffins
Carrot zucchini muffins are delicious when sprinkled with cinnamon sugar! This recipe is the perfect use for extra zucchini squash in the summer.
Hello, dog days of summer. With this intense heat and rolling thunderstorms comes an abundance of summer squash in the gardens. I took full advantage of this harvest (and the air conditioning being on) and baked carrot zucchini muffins.
It’s incredible how quickly zucchini grows in the garden and how large the squash can get! A few years back my mom grew a zucchini the size of her calf. No joke, I think she baked five loaves of zucchini bread from it.
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 tooth pick inserted in the center comes out clean.
How to shred carrots and zucchini
Use a box grater (or food processor) to shred carrots and zucchini. These simple steps make it easy:
- Rinse and dry vegetables. Use a vegetable peeler to peel skin off carrots. Leave zucchini skin as is. Cut one end off of 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.
Have lots of zucchini? Try my moist zucchini bread recipe.
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 12 to 15 minutes. You can also reheat muffins in a toaster oven.
More zucchini and carrot recipes
Do you have a lot of zucchini and carrots in the house? My favorite thing make is homemade carrot cake. It has the most luscious cream cheese frosting and you can make carrot cake cupcakes!
If your garden is overflowing with zucchini, try my moist zucchini bread. It’s a super easy quick bread that can be easily doubled. My chocolate zucchini banana bread is the perfect use for brown bananas and zucchini!
And just to show you how easy these carrot zucchini muffins are to make, I included a recipe video to follow along with. If you make these muffins, remember to tag @ifyougiveablondeakitchen so I can see!
Carrot Zucchini Muffins
Ingredients
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
Instructions
- 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.
Notes
- Pat the veggies mostly dry with a paper towel before measuring/weighing.
- Cinnamon sugar topping: Stir 2 tablespoons granulated sugar and 1 teaspoon cinnamon in a small bowl and sprinkle over the muffins before baking.
- Healthy substitutes: Replace oil with 2/3 cup applesauce (or do 1/3 cup applesauce 1/3 cup vegetable oil). Whole wheat flour may also be used.
- Kitchen scale to weigh ingredients (it’s more accurate than measuring them)
- Box grater to grate carrots and zucchini
- Mixing bowls to stir the ingredients together
- Standard muffin tin to bake the muffins in
Inspired by The Spruce.
