Feeling like the official Muffin Queen over here posting a new muffin recipe each week!
It’s the time of year again where you are probably up to your ears in zucchini if you have a garden! Using zucchini the same way over time can get a little boring so I want to show you some ways to use them besides zucchini salads or zoodles !
These veggie filled muffins are great for snack time, with your coffee during breakfast or to pack away in school lunches. Plus, these muffins freeze well so don’t hesitate to make a double batch!
What You’ll Need for Zucchini Carrot Muffins
(For the full recipe, scroll down to the recipe card below)
- Zucchini
- Carrot
- Coconut, shredded & unsweetened
- White Whole Wheat Flour
- Granulated Sugar
- Brown Sugar
- Spices: ground cinnamon, ground ginger, ground nutmeg
- Baking Powder
- Baking Soda
- Salt
- Applesauce
- Eggs
- Canola oil or coconut oil
- Vanilla Extract
How to Make Zucchini Carrot Muffins
(For the full recipe, scroll down to the recipe card below)
- Preheat oven to 375° F. and spray a muffin tin with non-stick cooking spray or line with paper-liners.
- Shred the zucchini and the carrot using the side of a box/cheese grater or pulse in the food processor .
- Zucchini has a lot of excess water you’ll need to squeeze out using a nut milk bag or thin dish towel. (I’ve even used paper towels before to squeeze the water out!).
- Place the shredded veggies in a bowl and set aside. In a medium sized bowl mix together the coconut, flour, sugars, spices, baking powder, baking soda and salt.
- Combine the applesauce, eggs, oil and vanilla into the flour mixture and then fold in the carrot and zucchini. Gently mix just until combined.
- Fill the prepared muffin tin with the batter until two-thirds full. Bake for 18-20 minutes. Let cool for 5 and then enjoy.
Tips and Tricks for making
the best Zucchini Carrot Muffins:
- Most importantly: squeeze out all excess moisture from the zucchini prior to folding into the batter. If you forget this step, the muffins will not be very yummy!
- Customize it – add in 1/2 cup of chocolate chips or walnuts, pecans, or even pepitas!
- Freeze em’ and thaw for lunches or a quick snack.
- Add in golden raisins, cranberries or chopped dates for a boost of fiber and potassium!
- Don’t want to use granulated or brown sugar? You can use a ripe banana, honey or maple syrup as replacements. I’ve never made it this way for this particular recipe but those are all other sources of sugar!
- Don’t over stir, and add the zucchini and carrots in last!
- Use an ice cream scoop to transfer the batter into the muffin tin .
These Zucchini Carrot muffins …
- Are a wholesome choice for you…or your toddler!
- Rich in fiber from the white whole wheat flour
- Packed with Vitamin K, Vitamin C and minerals such as potassium.
- Use applesauce to cut down on the oil added in the recipe
- Can also be made with chocolate chips!
More muffin recipes you will love
Banana Nutella Muffins
Blueberry Buttermilk Cinnamon Muffins
Olive Oil Orange Rosemary Muffins
The Best Maple Bran Muffins
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Zucchini Carrot Muffins
Equipment
- Muffin tin
- Mixing bowls
- Box Grater
- Nut milk bag
- Measuring cups & spoons
Ingredients
- 1 1/2 cups Carrot, shredded (about 2 large carrots)
- 1 cup zucchini, shredded (3-4 small)
- 1/2 cup Coconut, shredded and unsweetened
- 2 cups White Whole Wheat Flour
- 1/2 cup granulated white sugar
- 1/2 cup brown sugar
- 1/2 Tbsp. cinnamon, ground
- 1/2 tsp. ginger, ground
- 1/4 tsp. nutmeg, ground
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp . salt
- 2 large eggs, lightly beaten
- 1/4 cup canola oil or coconut oil
- 1/4 cup applesauce
- 1 tsp. vanilla extract
Instructions
- Preheat oven to 375° F. and spray a muffin tin with non-stick baking spray or line with paper-liners. Shred the zucchini and the carrot using the side of a box/cheese grater or pulse in the food processor. Zucchini has a lot of excess water you’ll need to squeeze out using a nut milk bag or thin dish towel. (I’ve even used paper towels before to squeeze the water out!). 1 1/2 cups Carrot, shredded (about 2 large carrots), 1 cup zucchini, shredded (3-4 small)
- Place the shredded veggies in a bowl and set aside. In a medium sized bowl mix together the coconut, flour, sugars, spices, baking powder, baking soda and salt. 1/2 cup Coconut, shredded and unsweetened, 2 cups White Whole Wheat Flour, 1/2 cup granulated white sugar, 1/2 cup brown sugar, 1/2 Tbsp. cinnamon, ground, 1/2 tsp. ginger, ground, 1 tsp. baking powder, 1/2 tsp. baking soda, 1/2 tsp . salt, 1/4 tsp. nutmeg, ground
- Combine the applesauce, eggs, oil and vanilla into the flour mixture and then fold in the carrot and zucchini. Gently mix just until combined. 2 large eggs, lightly beaten, 1/4 cup canola oil or coconut oil, 1/4 cup applesauce, 1 tsp. vanilla extract
- Fill the prepared muffin tin with the batter until two-thirds full. Bake for 18-20 minutes. Let cool for 5 and then enjoy.
