I never thought I’d fall in love with zucchini carrot muffins, but here we are. The first time I tried this recipe, it was mostly out of curiosity—and maybe a little guilt for letting veggies sit too long in the fridge. What came out of the oven surprised me: soft, fluffy, naturally sweet muffins that tasted more like a treat than a health food.
What makes these muffins special is the balance. You get the earthy sweetness of carrots, the moist texture from grated zucchini, and just enough warmth from cinnamon and vanilla to make each bite comforting. They’re sweetened naturally with honey or maple syrup, which gives them a rich depth of flavor without any refined sugar.
More Zucchini Recipes:
Whether you’re baking for picky kids, prepping a healthy grab-and-go breakfast, or just want a guilt-free snack, zucchini carrot muffins are a smart and satisfying choice. I now keep a batch on hand almost every week—they freeze beautifully and reheat like a dream.
Trust me, once you try these zucchini carrot muffins, you’ll keep coming back for more.
Zucchini Bars.
Chocolate Zucchini Cake.
Zucchini Cookies.
Table of Contents
HOW TO MAKE ZUCCHINI CARROT MUFFINS
When I first started making these zucchini carrot muffins, I quickly learned that grating the veggies finely makes all the difference—the texture becomes smooth, and the muffins stay wonderfully moist. One day, I decided to skip the usual sugar and use honey and maple syrup instead, which added a rich natural sweetness without overpowering the flavors. I also discovered that combining zucchini with a bit of Greek yogurt creates an incredibly tender crumb that keeps the muffins soft even if I accidentally bake them a little longer. The best part? My kids loved these muffins so much that they asked for seconds—proof that these healthy, veggie-packed snacks can win over even the pickiest eaters.
INGREDIENTS
- 1 ½ cups whole wheat flour (or all-purpose flour for a lighter texture)
- 1 cup grated zucchini (no need to squeeze out all the moisture)
- 1 cup grated carrots
- ½ cup rolled oats
- ¼ cup Greek yogurt (adds moisture and tenderness)
- ⅓ cup honey or pure maple syrup (for natural sweetness)
- 2 large eggs
- ⅓ cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- Optional: ½ cup chopped nuts or raisins for extra texture
INSTRUCTIONS
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
- In a large bowl, whisk together the whole wheat flour, oats, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, beat the eggs, then mix in the honey (or maple syrup), vegetable oil, Greek yogurt, and vanilla extract until smooth.
- Fold the grated zucchini and carrots into the wet mixture.
- Combine the wet ingredients with the dry ingredients gently until just mixed—avoid overmixing to keep the muffins tender.
- If desired, fold in chopped nuts or raisins for added texture.
- Spoon the batter evenly into the muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
More Tasty Ideas Waiting on My Pinterest Board!
DIETARY SWAPS
- Gluten-Free Carrot Zucchini Muffins:
Substitute whole wheat flour with a gluten-free flour blend and use certified gluten-free oats. - Vegan Zucchini Carrot Muffins:
Replace eggs with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) and use plant-based yogurt instead of Greek yogurt. - No Sugar Muffins / Naturally Sweetened Muffins:
Use only honey or maple syrup as natural sweeteners, or reduce the amount to suit your taste. - Whole Wheat Muffins Swap:
Swap whole wheat flour for oat flour to create a slightly different texture while keeping it nutritious.
Try These Nutritious & Delicious Recipes
Everything You Need to Know
How long will zucchini muffins last?
Zucchini muffins stay fresh for 2–3 days at room temperature or up to 1 week in the fridge.
Do carrots or zucchini take longer to cook?
Carrots take longer to cook than zucchini because they’re firmer and denser.
How long do carrot cake muffins last in the fridge?
Carrot cake muffins last about 5 to 7 days in the fridge when stored in an airtight container.
Why do people put zucchini in muffins?
Zucchini makes muffins extra moist without adding a strong flavor — it’s a sneaky, healthy way to add veggies!
ZUCCHINI CARROT MUFFIN STORAGE TIPS
- Store muffins in an airtight container at room temperature for up to 3 days.
- For longer freshness, refrigerate muffins in a sealed container for up to 1 week.
- Freeze muffins individually wrapped in plastic wrap or foil, then place them in a freezer-safe bag.
- Frozen muffins keep well for up to 3 months.
- To serve, thaw at room temperature or warm in the microwave for 15–20 seconds.
- Proper storage helps keep muffins moist and delicious.
Zucchini Carrot Muffins
Ingredients
- 1 ½ cups whole wheat flour
- 1 cup grated zucchini Don’t squeeze completely dry
- 1 cup grated carrots
- ½ cup rolled oats
- ¼ cup Greek yogurt Plain unsweetened
- ⅓ cup honey or maple syrup
- 2 large eggs
- ⅓ cup vegetable or coconut oil Melted
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- ½ cup chopped nuts or raisins Optional
Instructions
- Preheat oven to 350°F (175°C). Line or grease a 12-cup muffin tin.
- In a large bowl, whisk together flour, oats, baking powder, baking soda, cinnamon, and salt.
- In another bowl, beat eggs, then mix in honey (or maple syrup), oil, Greek yogurt, and vanilla.
- Stir in grated zucchini and carrots into the wet mixture.
- Fold the wet ingredients into the dry ingredients until just combined. Don’t overmix.
- Optional: stir in chopped nuts or raisins.
- Divide the batter evenly into muffin cups.
- Bake for 18–22 minutes or until a toothpick comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a rack.