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Zucchini Carrot Muffins

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These moist and lightly spiced zucchini carrot muffins are perfect for breakfast, snacks, or lunchboxes, combining the sweetness of carrots and the tender texture of zucchini.

Ingredients

Scale
  • 1 cup grated zucchini, squeezed dry
  • 1 cup grated carrots
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup brown sugar
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 cup chopped walnuts, raisins, or shredded coconut (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and prepare a 12-cup muffin tin with liners or non-stick spray.
  2. Grate zucchini and carrots, squeezing excess moisture from the zucchini.
  3. Beat the eggs in a bowl, then stir in the vanilla extract and brown sugar until smooth.
  4. Fold the grated zucchini and carrots into the wet mixture until evenly distributed.
  5. Whisk together the flour, baking powder, baking soda, and ground cinnamon in another bowl.
  6. Mix the dry ingredients into the wet mixture until just combined.
  7. Fold in any optional add-ins like walnuts, raisins, or shredded coconut if desired.
  8. Fill each muffin cup about two-thirds full and bake for 18 to 22 minutes.
  9. Cool the muffins in the tin for a few minutes before transferring to a wire rack.

Notes

Squeeze zucchini well to avoid excess moisture. Store muffins in airtight containers at room temperature for up to 3 days or refrigerate for up to 7 days.

Nutrition

Keywords: muffins, zucchini, carrots, healthy snacks, breakfast, bake

Find it online: https://swifttasty.com/zucchini-carrot-muffins/