Go Back
- 1 cup grated zucchini (approximately 1 medium zucchini) - 1 cup grated carrots (approximately 2 medium carrots) - 1/2 cup granulated sugar - 1/2 cup packed brown sugar - 1/2 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon salt - 1/2 cup chopped walnuts or pecans - 1/4 cup raisins or dried cranberries When making zucchini carrot muffins, the right ingredients matter. Start with fresh zucchini and carrots. I like to use medium-sized ones for the best texture. The granulated and brown sugars bring sweetness and moisture. The vegetable oil keeps the muffins soft. You need two large eggs for binding. Don’t forget the vanilla extract for flavor. For the dry mix, all-purpose flour is key for structure. The baking powder and baking soda help the muffins rise. The spices like cinnamon and nutmeg add warmth and depth. If you want a crunchy texture, consider adding nuts. Walnuts or pecans work well. For a little sweetness, toss in some raisins or dried cranberries. These optional add-ins can make your muffins even more delightful. Use this list for your shopping. You can find the full recipe in the Zesty Zucchini Carrot Muffins section above. - Preheat your oven to 350°F (175°C). - Prepare muffin tin with liners or greasing. - Combine sugars, oil, eggs, and vanilla; whisk until smooth. - Fold in grated zucchini and carrots. - Sift flour, baking powder, baking soda, cinnamon, nutmeg, and salt together. - Stir dry ingredients into the wet mixture until just combined. - Spoon batter into muffin tin, filling each cup two-thirds full. - Bake for 18-20 minutes; check with a toothpick for doneness. - Let muffins cool in tin for 5 minutes, then transfer to a wire rack. - Avoid overmixing the batter; leave some lumps. - Use freshly grated vegetables for maximum moisture. To keep your muffins moist, it’s key not to overmix. When you mix the batter, stop once you see no dry flour. This helps keep the muffins light and fluffy. Freshly grated zucchini and carrots also add extra moisture. The water from these veggies helps the muffins stay soft and tender. - Toast nuts before adding for enhanced flavor. - Substitute applesauce for some oil for a healthier option. To boost flavor, toast your nuts before mixing them in. Just toss them in a dry pan over medium heat for a few minutes, watching closely. For a healthy twist, swap some oil with applesauce. This change keeps the muffins moist while cutting down on fat. - Dust with powdered sugar for a decorative touch. - Serve warm with compote or cream cheese spread. To make your muffins look great, dust them lightly with powdered sugar. It adds a sweet touch. For serving, warm muffins with a side of fruit compote or cream cheese spread taste amazing. These small steps can turn a simple muffin into a delightful treat. {{image_4}} If you need a gluten-free treat, you can easily swap the all-purpose flour. Use a gluten-free flour blend instead. This change keeps the muffins soft and tasty. Ensure the blend has xanthan gum for the best texture. Want a vegan version? Replace the eggs with flax eggs. To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit until it thickens. For oil, use applesauce instead. This makes the muffins moist and sweet without animal products. To boost flavor, consider adding spices. Try ground ginger or nutmeg for a warm kick. You can also substitute some of the zucchini or carrots with other vegetable purées, like pumpkin. This adds new tastes and keeps the muffins fun! Keep your zucchini carrot muffins in an airtight container. This helps keep them fresh. They stay tasty for up to five days at room temperature. If you want to keep them longer, use freezing tips. To freeze muffins, place them in a resealable bag. Make sure to remove as much air as possible. This keeps them from getting freezer burn. Thaw the muffins at room temperature before eating. They will taste fresh and soft. For the best texture, reheat muffins in the oven. Set it to 350°F (175°C) and warm them for a few minutes. You can also use a microwave. Heat for just a few seconds until they are warm. Enjoy them fresh and delicious! Yes, ensure they are thoroughly drained of excess water. This helps keep the muffins from getting soggy. They last 3-5 days at room temperature. You can freeze them for up to 3 months. Just wrap them well to avoid freezer burn. Coconut sugar or honey can be used as substitutes, but may affect texture. Coconut sugar is less sweet and can add a hint of caramel flavor. They can be a healthy snack as they include vegetables. You can adapt the recipe to reduce sugar and fat for a lighter option. For the detailed recipe, see the Zesty Zucchini Carrot Muffins 🥕 section above. In this post, we explored a delicious recipe for zucchini carrot muffins. We covered the key ingredients, from fresh vegetables to sugars, and detailed easy steps for baking. You learned tips for moist muffins and variations to fit your needs. Now, it’s time to try baking these muffins. Enjoy the flavors and share them with friends! You’ll impress everyone with your baking skills. Happy baking!

Zucchini Carrot Muffins

Indulge in the delightful flavors of these Zesty Zucchini Carrot Muffins! Packed with nutritious zucchini and carrots, they're perfect for breakfast or a snack. In just 35 minutes, you can whip up a batch that’s moist, flavorful, and easy to make. Add some walnuts or dried fruit for an extra touch!
Print Recipe Pin Recipe

Ingredients
  

1 cup grated zucchini (approximately 1 medium zucchini)

1 cup grated carrots (approximately 2 medium carrots)

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 cup chopped walnuts or pecans (optional)

1/4 cup raisins or dried cranberries (optional)

Instructions
 

Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or greasing it thoroughly to prevent sticking.

    In a large mixing bowl, combine the granulated sugar, packed brown sugar, vegetable oil, eggs, and vanilla extract. Whisk these ingredients together until the mixture is smooth and well blended.

      Gently fold in the grated zucchini and carrots into the wet mixture, ensuring they are evenly distributed.

        In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Stir until all the dry ingredients are fully mixed.

          Gradually incorporate the dry mixture into the wet mixture, stirring gently until just combined. Take care not to overmix—some lumps are perfectly fine! If desired, fold in the chopped walnuts or pecans and the raisins or dried cranberries for added texture and flavor.

            Spoon the batter evenly into the prepared muffin tin, filling each muffin cup about two-thirds full to allow for rising.

              Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are ready.

                Once baked, let the muffins cool in the tin for about 5 minutes. After that, carefully transfer them to a wire rack to cool completely before serving.

                  Prep Time: 15 min | Total Time: 35 min | Servings: 12 muffins

                    - Presentation Tips: Serve the muffins warm with a light dusting of powdered sugar. Arrange them on a rustic wooden board, accompanied by fresh carrot sticks and zucchini slices to create a vibrant and inviting display. Pair with a comforting cup of tea or coffee for a delightful treat!