Moist Carrot Zucchini Muffins

Moist carrot zucchini muffins—fluffy, wholesome, lightly sweet, spiced, tender, healthy, delicious, and perfect for breakfast or snacks.

Why You’ll Love This Recipe

• Moist And Tender: Thanks to the combination of zucchini, carrot, and coconut oil.
• Naturally Sweetened: Uses brown sugar for depth and optional fruit for added sweetness.
• Wholesome Ingredients: Packed with vegetables and simple pantry staples.
• Quick And Easy: Ready in just over 30 minutes from start to finish.
• Kid-Friendly: A sneaky way to get veggies into your little one’s diet.
• Customizable: Add pineapple, raisins, or nuts for your ideal muffin.
• Great For Breakfast Or Snacks: Portable and satisfying on the go.
• Freezer-Friendly: Make a batch and freeze for later.
• Perfect Texture: Light, fluffy, and never dry.
• Crowd-Pleaser: Appeals to both healthy eaters and those with a sweet tooth.

Ingredients

• 1½ cups all-purpose flour
• 1 teaspoon baking soda
• 1½ teaspoons cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon salt
• ½ cup brown sugar
• ⅓ cup melted coconut oil
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup grated zucchini, squeezed dry
• 1 cup grated carrot
• Optional: ½ cup crushed pineapple, nuts, or raisins

Directions

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
2. In one bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, mix the brown sugar, melted coconut oil, eggs, and vanilla.
4. Stir in the grated zucchini, carrot, and any optional add-ins.
5. Gently fold the wet ingredients into the dry ingredients. Do not overmix.
6. Divide the batter evenly among the muffin cups.
7. Bake for 20–25 minutes, or until a toothpick comes out clean.
8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Servings And Timing

Servings: 12 muffins
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Calories Per Serving: Approximately 210 kcal

Variations

• Gluten-Free: Substitute flour with a 1:1 gluten-free baking mix.
• No Coconut Oil: Use melted butter or neutral oil like canola.
• Lower Sugar: Reduce brown sugar to 1/3 cup or replace with coconut sugar.
• Vegan Version: Use flax eggs (1 tbsp flaxseed + 3 tbsp water per egg).
• Spiced Up: Add ground ginger or cloves for more warmth.
• Mini Muffins: Use a mini muffin tin and reduce bake time to 12–15 minutes.
• Add Seeds: Mix in chia or flaxseeds for an extra nutritional punch.
• Fruitier Muffins: Use only crushed pineapple for a tropical twist.
• Nutty Crunch: Add chopped walnuts or pecans.
• Chocolate Touch: Fold in dark chocolate chips for a dessert-style muffin.

Storage/Reheating

Storage:
Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

Reheating:
Warm in the microwave for 10–15 seconds or in a toaster oven at 300°F for about 5 minutes.

Freezing:
Freeze in a single layer, then transfer to a freezer-safe bag. Thaw overnight or reheat directly from frozen.

FAQs

Can I Use Only Carrots Or Only Zucchini?

Yes, you can use just one, but the mix provides better moisture and flavor balance.

Do I Need To Peel The Zucchini?

No, just wash and grate it. The skin adds color and texture.

Why Do I Need To Squeeze The Zucchini?

To remove excess moisture that could make the muffins soggy.

Can I Use Honey Or Maple Syrup Instead Of Sugar?

Yes, reduce the liquid slightly to compensate. The texture may vary slightly.

What’s The Best Way To Grate The Vegetables?

Use a box grater or food processor with a shredding attachment.

Are These Muffins Freezer-Friendly?

Absolutely. They freeze well and reheat quickly for a quick breakfast or snack.

Can I Add Protein Powder?

Yes, replace a small portion of flour with your preferred protein powder.

Can I Use Whole Wheat Flour?

Yes, but the texture will be denser. Consider using half white and half whole wheat.

How Do I Make Them Vegan?

Use flax eggs and a plant-based oil like canola or olive.

Can I Make These Into A Loaf Instead?

Yes, bake in a greased loaf pan for about 45–55 minutes, or until a toothpick comes out clean.

Conclusion

Moist Carrot Zucchini Muffins are a simple, satisfying way to enjoy your veggies in a delicious baked treat. Whether you’re looking for a wholesome breakfast, a lunchbox addition, or an afternoon snack, these muffins deliver flavor, nutrition, and convenience—all in one bite.

Bake More Wholesome Goodness

Enjoyed the rich flavor and texture of these Moist Carrot Zucchini Muffins? Keep your oven warm and try more feel-good bakes packed with veggies and natural sweetness. Begin with our tender, fiber-rich Zucchini Banana Oatmeal — a comforting bowl that’s just as good as a muffin in a spoon. For another breakfast hero, check out the wholesome Oatmeal Apple And Carrot Breakfast Cake which blends fruit and veggies beautifully. If you love creative bakes, the golden Apple Pie Crescent Muffins bring the fun of pie into a muffin tin. For a savory twist, give the Crustless Spinach Quiche a go — protein-packed and veggie-loaded. And if you’re looking for another simple treat that’s both nutritious and delicious, our Flourless Oat Chia Bread makes a great snack or breakfast base.

Moist Carrot Zucchini Muffins

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• Author: Chef Clara
• Total Time: 35 minutes
• Yield: 12 muffins
• Diet: Vegetarian

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Description

These soft and spiced muffins are a wholesome blend of grated carrots and zucchini—perfectly moist, naturally sweetened, and great for breakfast or snack time.

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Ingredients

• 1½ cups all-purpose flour
• 1 tsp baking soda
• 1½ tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp salt
• ½ cup brown sugar
• ⅓ cup melted coconut oil
• 2 eggs
• 1 tsp vanilla extract
• 1 cup grated zucchini, squeezed dry
• 1 cup grated carrot
• Optional: ½ cup crushed pineapple, nuts, or raisins

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Instructions

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin.
2. Mix dry ingredients in one bowl and wet ingredients in another.
3. Stir in zucchini, carrot, and optional add-ins.
4. Combine wet and dry ingredients. Do not overmix.
5. Spoon into muffin cups and bake for 20–25 minutes.
6. Cool on a rack before serving.

Notes

• For a gluten-free option, substitute with a 1:1 gluten-free flour blend.
• Make sure to squeeze the zucchini thoroughly to avoid excess moisture in the batter.
• Store muffins in an airtight container for up to 3 days or freeze for longer shelf life.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Snack
• Method: Baking
• Cuisine: American