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Enjoy a batch of healthy and delicious homemade carrot zucchini muffins, a quick and easy recipe perfect for breakfast or a snack.
Lady Maria

BEST EVER Zucchini Muffins

These zucchini muffins are incredibly moist and delicious, packed with hidden vegetables that even picky eaters will love. Quick and easy to make, they're perfect for busy mornings or a healthy snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12
Course: Breakfast, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 large eggs
  • 1/2 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1/2 cup vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 cup shredded carrots
  • 1 cup shredded zucchini, squeezed dry
  • 1/2 cup chopped walnuts or pecans optional

Equipment

  • 12-cup muffin tin
  • Paper liners or cooking spray
  • Large mixing bowl
  • Medium mixing bowl
  • whisk
  • measuring cups and spoons
  • Ice cream scoop or large spoon
  • wire rack
  • Toothpick

Method
 

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. In a separate bowl, whisk together the eggs, brown sugar, granulated sugar, vegetable oil, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix!
  5. Gently fold in the shredded carrots and zucchini.
  6. If using, fold in the chopped walnuts or pecans.
  7. Fill each muffin cup about 2/3 full.
  8. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
  10. Enjoy!

Notes

Don't overmix the batter for the best texture. Squeeze excess moisture from the zucchini to prevent soggy muffins. Store in an airtight container at room temperature for up to 3 days or freeze for longer storage. For a chocolatey twist, add 1/2 cup chocolate chips to the batter.