Carrot Zucchini Muffins
Carrot Zucchini Muffins are a delightful way to bring a little extra nutrition into our family’s diet without compromising on taste. These moist and tender muffins are the perfect blend of sweet and satisfying, making them an ideal snack for everyone. With the added bonus of sneaking in grated carrots and zucchini, they transform into a kid-friendly treat that parents can feel good about.
Whether you’re enjoying them fresh from the oven or storing them in the freezer for a quick snack later, these muffins are a versatile option that shine in summer and fall when fresh produce is at its peak. Finished with a sweet glaze, they’re sure to become a household favorite.
Carrot Zucchini Muffins
Great for summer or fall, you can pop these zucchini muffins in the freezer, and pull out for snacks, lunches, and desserts. We also love to serve them with brunch.
Read more: Carrot Zucchini Muffins
Why I love this recipe
- Combines deliciously moist muffins with a healthy serving of veggies.
- Sweetness from carrots and zucchini pairs perfectly with warm spices.
- Freezes beautifully for busy mornings or last-minute treats.
- Sweet glaze adds just the right amount of indulgence.
Gather these ingredients
- All purpose flour
- Baking powder
- Baking soda
- Ground cinnamon
- Cardamom
- Ground nutmeg
- Ground ginger
- Salt
- Granulated sugar
- Vegetable oil
- Eggs – large
- Vanilla extract
- Carrots – peeled and grated
- Zucchini – grated (press water out with paper towel)
- Walnuts – chopped (optional)
- Raisins (optional)
Glaze:
- Powdered sugar
- Milk
- Lemon extract
How to make Carrot Zucchini Muffins
- Preheat the oven to 350 degrees F (175 degrees C) and line a muffin tin with paper liners.
- Whisk together the flour, baking powder, baking soda, cinnamon, cardamom, nutmeg, ginger, and salt in a large bowl.
- Beat together (in a separate bowl) the sugar, vegetable oil, eggs, and vanilla extract until well combined.
- Add the dry ingredients (gradually) to the wet ingredients, mixing well.
- Grate the zucchini and add it to a dinner plate. Lay a few paper towels on top and press down on the zucchini with your hands, to remove any water.
- Fold in grated carrots, zucchini, chopped walnuts, and raisins to the same bowl.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Make the glaze
- Whisk together (in a small bowl) the powdered sugar, milk, vanilla, and lemon extract until smooth.
- Drizzle the glaze over the cooled muffins.
- Enjoy!
Tips and substitutions
- Walnuts add a classic crunch, but pecans are a great alternative for a slightly sweeter, buttery flavor.
- After grating zucchini, make sure to pat dry with a paper towel to remove excess moisture.
- You can swap out raisins for chocolate chips for sweetness, dried cranberries for a little tartness, or pumpkin seeds for added crunch.
Serving suggestions
These Carrot Zucchini Muffins are great on their own, but can also help complete a wonderful weekend brunch spread with company when paired with a breakfast casserole, fruit salad, and baked brie.
Storage
Store these muffins in an airtight container at room temperature for up to 3 days. If you prefer to keep them longer, refrigerate the muffins in an airtight container for up to a week. These muffins also freeze exceptionally well, you can keep them in the freezer for up to 3 months.
Check out these veggie-enhanced baked goods while you’re here
Get the Recipe:
Carrot Zucchini Muffins
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp cardamom
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup grated carrots, peeled first
- 1 cup grated zucchini, press the water out of with a paper towel
- ½ cup chopped walnuts, optional
- ½ cup raisins, optional
Glaze:
- 1 cup powdered sugar
- 2-3 tbsp milk
- ½ tsp vanilla extract
- ½ tsp lemon extract
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- Whisk together the flour, baking powder, baking soda, cinnamon, cardamom, nutmeg, ginger, and salt in a large bowl.
- In a separate large bowl, beat together the sugar, vegetable oil, eggs, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing well.
- Grate the zucchini and add it to a dinner plate. Lay a few paper towels on top and press down on the zucchini with your hands, to remove any water.
- To the same bowl. fold in the grated carrots, zucchini, chopped walnuts, and raisins.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Make the glaze:
- In a small bowl, whisk together the powdered sugar, milk, vanilla, and lemon extract until smooth.
- Drizzle the glaze over the cooled muffins.
- Enjoy!
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
