Moist, sweet, and veggie-packed, these Zucchini Carrot Muffins are the ultimate healthy treat for toddlers, kids, and the whole family. They're incredibly easy to make in just a few steps and are one of our favorite ways to enjoy summer zucchini!
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If you’re looking for a muffin recipe that checks all the boxes—moist, flavorful, easy to make, and sneakily packed with vegetables—this one’s for you. These carrot zucchini muffins are a staple in our house, especially for my toddler, Chase, who affectionately calls them “muppins” and can knock out half a batch in 24 hours. (Not even kidding.)
I created these healthy zucchini muffins with my muffin-obsessed kiddo in mind, balancing sweetness with wholesome ingredients for the ultimate treat I feel good about giving him. When he grabbed a fresh muffin from my first batch and said, “Thank you, Mommy!”—I knew I had a winner.
This recipe combines grated zucchini and carrots for a dose of veggies, Greek yogurt and applesauce for moisture and added nutrition, and a sprinkle of turbinado sugar for that irresistible crunchy top. Whether you're feeding picky eaters, meal-prepping snacks, or simply baking for the joy of it, these zucchini and carrot muffins are a cozy, nourishing treat.
Do you have armloads of zucchini? Use it up with these easy zucchini recipes: Air Fryer Zucchini, Zucchini Casserole, Zucchini Blueberry Muffins, Zucchini Carrot Bread, Zucchini Cake, and Banana Zucchini Bread.
Why You'll Love These Carrot Zucchini Muffins
Here's why you won't stop making these veggie-packed muffins:
- Kid-Approved & Family-Friendly — Sweet, moist, and packed with flavor—your little ones won’t even notice the hidden veggies.
- Wholesome Ingredients — This recipe is made with fresh zucchini, carrots, applesauce, and Greek yogurt for extra nutrients and a dose of protein.
- Freezer-Friendly & Meal Prep Ready — Bake a batch now and enjoy them all week—or freeze extras for busy mornings.
- Customizable and allergy-friendly — Easy to make dairy-free, gluten-free, or nut-free with simple swaps.
Ingredients and Substitutions
Neutral Oil - Use avocado, grapeseed, or canola oil. These neutral oils keep the muffins moist without overpowering the flavor. Or use coconut oil for a richer flavor.
Unsweetened Applesauce - Adds a natural sweetness and moist texture to the carrot and zucchini muffins moist without the need for excess oil or butter.
Greek Yogurt - Use plain, unsweetened Greek yogurt to add delicious moistness and a dose of protein. Or use vanilla-flavored or plant-based yogurt if preferred.
Shredded Zucchini & Carrots - The veggie duo adds a tasty texture, pop of color, moisture, and extra nutrition. Be sure to remove excess moisture from the zucchini before adding.
Flour - All-purpose flour or whole wheat flour both work beautifully for this recipe. Whole wheat adds a slight nuttiness and extra fiber.
Eggs - Use large eggs to create a sufficient binder to hold the muffins together. Bring them to room temperature before adding for easier mixing.
Vanilla Extract - Pure vanilla extract provides the best, fragrant flavor. Or use vanilla bean powder for a stronger aroma.
Spices: Ground cinnamon and nutmeg bring a warm, comforting flavor to the muffins, while fine sea salt enhances the overall flavors.
Leavening Agents: Baking powder and baking soda help the muffins rise, giving them bakery-quality height.
Sugars: A combo of light brown sugar and white sugar gives the muffins depth and the perfect amount of sweetness. Alternatively, use dark brown sugar for a richer, molasses-like taste.
Turbinado Sugar: This ingredient is optional, but highly recommended for a crunchy, bakery-style topping to the muffins.
How to Make Zucchini Carrot Muffins
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Step 1: Preheat the oven to 400°F and move the baking rack to the center of the oven. Line 2 cupcake pans with 12 muffin tins, adding the paper liners to every other cup. Brush the top of the cupcake pan around each liner with oil or butter to help the muffins release more easily from the pan.
Step 2: In a large bowl, whisk the oil, applesauce, yogurt, eggs, vanilla extract, brown sugar, and white sugar until combined.
Step 3: Add the zucchini to a tea towel or a few pieces of paper towel. Fold up the towel and squeeze out the excess liquid.
Step 4: Add the shredded carrots and zucchini to the wet ingredients and stir in until well combined.
Step 5: In a small mixing bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together until combined.
Step 6: Add the dry ingredients to the wet ingredients. Fold in until just combined.
Step 7: Scoop the batter into the muffin cups, dividing it evenly between them. Sprinkle the cane sugar or sanding sugar on top of each muffin.
Step 8: Bake the muffins at 400°F for 5 minutes. Rotate the muffins 180 degrees in the oven and decrease the temperature to 350°F. Bake for 15-20 minutes more or until a toothpick inserted into the center of the muffins comes out clean.
Step 9: Cool the muffin pans on wire cooling racks for 5-10 minutes or until cool enough to touch. Remove the muffins from the pan and cool directly on the wire rack until at room temperature. Enjoy!
Recipe Pro-Tips
- Don't skimp on wringing out the zucchini. This step is essential, as too much moisture can lead to gummy or mushy muffins. Use a clean tea towel or paper towel to remove as much moisture as possible before adding.
- Use room temperature eggs. This helps them blend better in the batter and results in a smoother muffin texture.
- Fill every other muffin cup. This trick helps the muffins bake evenly and rise taller.
- Allow muffins to cool before eating. The flavor and texture of these muffins are extra delicious once they've had time to set. Cool the muffin trays on a wire rack until cool enough to touch, then transfer the muffins directly onto the rack until room temperature.
Recipe Variations
- Chocolate Chips: Fold in up to ½ cup of regular or mini chocolate chips for a sweet, kid-friendly upgrade.
- Nuts: Fold in up to ½ cup of chopped walnuts or pecans for added crunch and heart-healthy fats. Toast them first for extra flavor.
- Gluten-Free: Swap the flour for a 1:1 gluten-free baking blend. For the best texture, I recommend using one that includes xanthan gum.
- Dairy-Free: Use a plant-based yogurt like almond or coconut in place of Greek yogurt. The rest of the recipe is already dairy-free!
- Naturally Sweetened: Swap half or all of the white sugar for pure cane sugar for naturally sweetened muffins.
- Extra Protein: Reduce the flour by ¼ cup and add ½ cup of unflavored protein powder, vanilla protein powder, or vegan protein powder. The muffins won't rise as high, but will still be delicious.
High-Altitude Adaptations
Baking at higher elevations? These adjustments will help your muffins rise beautifully without collapsing or drying out.
- Increase the flour to 2 ¼ cups (280g) for more structure.
- Decrease the leavening agents to ½ teaspoon each of baking soda and baking powder to prevent over-rising.
- Reduce the sugar to only ¼ cup white sugar (keep the same amount of light brown sugar) to avoid gummy centers.
- Adjust the baking temperature by starting at 400°F, then lowering to 365°F (instead of 350°F) after 5 minutes to set the rise and prevent spreading.
Serving Suggestions
These zucchini carrot cake muffins are perfect for a quick breakfast, cozy brunch, or midday snack. Pair with a drink like a Mocha Coffee Protein Smoothie or Protein Coffee, Brown Sugar Shaken Espresso, or Creamy Peach Smoothie for an energizing start. Serve them warm with a smear of butter, nut butter, or a drizzle of honey for extra indulgence. Or make them a more filling treat with savory sides like Millionaire Bacon, a fruit salad, or fluffy scrambled eggs.
Storage Directions
- Storing: Allow the muffins to cool completely before transferring to an airtight container. Keep at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Freezing: Store cooled muffins in a freezer-safe container for up to 3 months. Defrost at room temperature for 30-60 minutes until thawed.
- Warming: Warm the room temperature or thawed muffins in the microwave for 20-30 seconds for an extra cozy treat.
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Tools Needed to Make This Recipe
- Muffin Trays
- Muffin Cups
- Mixing Bowls
- Whisk
- Measuring Cups & Spoons
- Stainless Steel Grater or Food Processor
- Tea Towel or Paper Towels
- Wire Cooling Rack
More Healthy Muffin Recipes
- Chocolate Zucchini Muffins
- Blackberry Muffins
- Raspberry Muffins
- Rhubarb Muffins
- Banana Pumpkin Muffins
- Kodiak Protein Muffins
- Banana Muffins (Dairy-Free!)
Recipe Card
Zucchini Carrot Muffins
Ingredients
- ½ cup avocado oil or canola or grapeseed oil
- ½ cup unsweetened applesauce
- ¼ cup vanilla or plain Greek yogurt
- 2 large eggs brought to room temperature
- 2 teaspoons pure vanilla extract
- ⅔ cup packed light brown sugar
- ⅓ cup white sugar
- 1 ½ cup shredded zucchini
- 1 cup shredded carrots preferably freshly shredded
- 2 cup (250g) all-purpose flour or whole wheat pastry flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ⅛ teaspoon fine sea salt
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 3 tablespoons turbinado cane sugar or sanding sugar
Instructions
- Preheat the oven to 400°F and move the baking rack to the center of the oven. Line 2 cupcake pans with 12 cupcake liners, adding the liners to every other cup. Brush the top of the cupcake pan around each liner with oil or butter to help the muffins release more easily from the pan.
- In a large mixing bowl, whisk the oil, applesauce, yogurt, eggs, vanilla extract, brown sugar, and white sugar until combined.
- Add the zucchini to a tea towel or a few pieces of paper towel. Fold up the towel and squeeze out the excess water.
- Add the shredded carrots and zucchini to the wet ingredients and stir in until well combined.
- In a small mixing bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together until combined.
- Add the dry ingredients to the wet ingredients. Fold in until just combined.
- Scoop the batter into the muffin cups, dividing it evenly between them (about ⅓ cup per muffin cup). Sprinkle 1 teaspoon of the cane sugar or sanding sugar on top of each muffin.
- Bake the muffins at 400°F for 5 minutes. Rotate the muffins 180 degrees in the oven and decrease the temperature to 350°F. Bake for 15-20 minutes more or until a toothpick inserted into the center of the muffins comes out clean.
- Cool the muffin trays on wire cooling racks for 5-10 minutes or until cool enough to touch. Remove the muffins from the pan and cool directly on the wire rack until at room temperature. Enjoy!
Notes
- Storing: Allow the muffins to cool completely before transferring to an airtight container. Keep at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Freezing: Store cooled muffins in a freezer-safe container for up to 3 months. Defrost at room temperature for 30-60 minutes until thawed.
- Warming: Warm the room temperature or thawed muffins in the microwave for 20-30 seconds for an extra cozy treat.
- Don't skimp on wringing out the zucchini. This step is essential, as too much moisture can lead to gummy or mushy muffins. Use a clean tea towel or paper towel to remove as much moisture as possible before adding.
- Use room temperature eggs. This helps them blend better in the batter and results in a smoother muffin texture.
- Fill every other muffin cup. This trick helps the muffins bake evenly and rise taller.
- Allow muffins to cool before eating. The flavor and texture of these muffins are extra delicious once they've had time to set. Cool the muffin trays on a wire rack until cool enough to touch, then transfer the muffins directly onto the rack until room temperature.
- Increase the flour to 2 ¼ cup (280g) for more structure.
- Decrease the leavening agents to ½ teaspoon each of baking soda and baking powder to prevent over-rising.
- Reduce the sugar to only ¼ cup white sugar (keep the same amount of light brown sugar) to avoid gummy centers.
- Adjust the baking temperature by starting at 400°F, then lowering to 365°F (instead of 350°F) after 5 minutes to set the rise and prevent spreading.
My toddler LOVES these! He seriously ate half a batch in about a day every time I made them while recipe developing and photographing for this recipe. 🙂
These are fantastic! Suddenly I have a lot more friends dropping by looking hopeful. No guilt muffins! I added 2 tbs chia seeds and about a cup of chocolate chips.