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The Best Zucchini Carrot Muffins Recipe

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Zucchini carrot muffins are sweet, moist, and the perfect muffin to have for breakfast or a snack. This healthy muffin is a favorite treat to serve picky eaters their vegetables, without them even realizing it! They also freeze really well, just like our strawberry rhubarb muffins

If you are looking for an easy dinner, that can get the kids involved, try my zucchini parm stacks

zucchini carrot muffins in paper liner

Do you have picky eaters? Kids, that turn their nose up to anything with color that could be good for them? I have a recipe that will change that!

When my kids were small, they each had their own tastes. My daughter loved healthy breakfast foods like our Birchermeusli and homemade granola.  My son, on the other hand, prefered his veggies raw rather than cooked. It was a texture thing. So, I had to sneak cooked veggies into dishes like our vegetable quiche, just to get him to eat cooked peppers

I came up with a muffin that took care of all that! This zucchini and carrot muffin recipe is chock-full of grated veggies, raisins, and just the right mix of spices, and is a great way to enjoy a muffin that is healthy & disguised as a tasty treat! Both kids loved these so much, and I have to admit, I really liked them too.  

Zucchini carrot muffin in baking tin

Healthy zucchini muffin

When I first made this muffin recipe, I was a bit skeptical, but after the kids and I polished off a whole muffin tin I knew these were a keeper and I was right. My kids would ask for these muffins almost as much as they would for pumpkin drop cookies

Carrot zucchini muffins are full of grated vegetables and yellow raisins. I like using yellow raisins for two reasons: They are softer and a bit sweeter than regular raisins, and when baked into this muffin, they tend to disappear into the batter because of their color! 

Ingredients needed for zucchini carrot muffins

  • Flour – I use all-purpose, but you could also use white whole wheat flour
  • Wheat Germ- I used this a lot in recipes just for the added nutrition boost, but if you have allergies, it is optional.
  • Baking soda
  • Baking powder
  • Cinnamon
  • Ground cloves
  • Salt
  • Sugar – I've only ever used granulated sugar, but if you would like to use light brown sugar, I'd say give it a try! 
  • Vegetable or canola oil
  • Eggs
  • Vanilla
  • Apple juice
  • Zucchini
  • Carrot
  • Raisins
grated zucchini and carrots in a glass mixing bowl

Helpful tools for zucchini and carrot muffin

  • Grater- Use the side of a box grater to make sure the zucchini and carrots are finely shredded. 
  • Bowls- I have a lot of mixing bowls in every size and this comes in handy when making this muffin recipe. You will need a separate bowl for your wet ingredients, a medium bowl for dry ingredients, and a large bowl to mix the muffin batter. 
  • Whisk- I like using a balloon whisk to stir this batter. It incorporates all the shredded veggies and raisins evenly. 
  • Cookie scoop– When it comes to making muffins (or cupcakes!) a cookie scoop is perfect for filling a muffin tin. It keeps everything even and uniform while baking. 
  • Muffin pan– I use non-stick muffin pans, but I still line them with paper liners! I like peeling the paper off before taking a bite! If you don't have liners, just be sure to butter or grease your tin before putting the batter in. 
  • Measuring cups & spoons- This is my favorite set of measuring cups and spoons. I like the rectangular shape of the spoons because it makes it easy to measure out of any spice jar! 
Cookie scoop pouring batter in muffin liner

Instructions for zucchini carrot muffins

  1. Preheat your oven to 350 degrees and prepare your muffin tin with paper liners. 
  2. Shred your zucchini and carrots on your box grater. Do not drain or squeeze excess liquid. Set aside.  
  3. Mix flour, wheat germ, baking powder, baking soda, cinnamon, ground cloves, and salt in a bowl. Set aside.
  4. Combine eggs, oil, juice, vanilla extract, and sugar with a whisk until mixed very well.
  5. Fold in zucchini, carrots, and raisins into wet ingredients.
  6. Add wet ingredients to dry flour mixture and fold in until blended.
  7. Pour into paper-lined muffin tin with a cookie scoop.
  8. Bake at 350 degrees for 20 minutes, or until a toothpick comes clean.
Healthy zucchini carrot muffins baked in a muffin tin

Tips and options for this muffin recipe

We get questions all the time when it comes to baked recipes and this one is no exception! The top two most popular questions we've been asked over the years making this recipe. 

Can you freeze zucchini and carrot muffins 

Yes! These muffins freeze really well! Before you freeze, make sure your muffins are cooled completely and then place them into a Ziplock freezer bag. They will last up to 3 months! 

Can you make this muffin recipe into a quick bread

Yes! This recipe can be made into a quick bread. When making a quick bread, be sure to adjust the baking time due to baking in a loaf pan. I would recommend greasing your loaf pan and baking at 350 degrees for 55 – 60 minutes, or until the toothpick tests clean from the center.  

I have tried both baking styles, and prefer this recipe as muffins over the bread. 

This is a perfect healthy snack and the kids won't even know they are eating their veggies! 

Zucchini Carrot Muffins in
Yield: 12

Zucchini Carrot Muffins

zucchini carrot muffins in paper liner

Zucchini carrot muffins are a delicious and healthy snack for picky eaters! Zucchini carrot muffins are soft, moist, and great for a sweet treat! 

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 2 1/2 cup flour
  • 1/2 cup wheat germ (opt. if you have allergies)
  • 1 teaspoon baking soda
  • 1 teaspoon baking Powder
  • 1 teaspoon cinnamon
  • 1 teaspoon ground Cloves
  • 1 teaspoon salt
  • 3 eggs
  • 1/2 cup oil
  • 1/2 cup apple juice
  • 3 teaspoons vanilla extract
  • 1 cup sugar
  • 2 cups zucchini, shredded
  • 1/4 cup carrot, shredded
  • 1 oz. yellow raisins (about 2 snack boxes)

Instructions

  1. Preheat your oven to 350 degrees and prepare your muffin tin with paper liners. 
  2. Shred your zucchini and carrots on your box grater. Do not drain or squeeze excess liquid. Set aside.  
  3. Mix flour, wheat germ, baking powder, baking soda, cinnamon, ground cloves, and salt in a bowl. Set aside.
  4. Combine eggs, oil, juice, vanilla extract, and sugar with a whisk until mixed very well.
  5. Fold in zucchini, carrots, and raisins into wet ingredients.
  6. Add wet ingredients to dry flour mixture and fold in until blended.
  7. Pour into paper-lined muffin tin with a cookie scoop.
  8. Bake at 350 degrees for 20 minutes, or until a toothpick comes clean.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 300Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 47mgSodium: 345mgCarbohydrates: 44gFiber: 2gSugar: 20gProtein: 6g

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Original post: 7/25/11

Updated post: 6/26/20

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