These zucchini carrot muffins are incredibly moist, secretly nutritious, and perfect for breakfast or a snack. They’re a fantastic way to use up extra veggies and a hit with everyone, even picky eaters!
Key Ingredients & Substitutions
- Zucchini & Carrots: Freshly grated is best. No substitutions for these key veggies!
- All-Purpose Flour: Whole wheat flour can be used for a heartier muffin, but the texture will be denser.
- Sugar: Granulated sugar is fine. For a slightly different flavor, brown sugar can be used.
- Eggs: Act as a binder. Flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) can be used for a vegan option.
- Oil: Vegetable oil, canola oil, or melted coconut oil work well. Applesauce can be substituted for half the oil for a lower-fat option.
- Spices: Cinnamon and nutmeg add warmth. Feel free to adjust amounts or add a pinch of ginger.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup milk (any kind)
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 cup grated carrots (about 2 medium carrots)
- Optional: 1/2 cup chopped walnuts or pecans, 1/2 cup raisins or chocolate chips
How Much Time Will You Need?
- Total Time: 40 minutes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Servings: 12 muffins
- Calories per serving: Approximately 250-280 (without optional add-ins)
- Tools Needed: Muffin tin, paper liners, mixing bowls, whisk, grater
Step-by-Step Instructions
1. Prepare Your Dry Ingredients
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This ensures all the leavening agents and spices are evenly distributed for perfectly risen zucchini carrot muffins.
2. Combine Wet Ingredients
In a separate medium bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, milk, and vanilla extract until smooth. Make sure the sugars are well dissolved for a consistently sweet batter.
3. Mix Wet into Dry
Pour the wet ingredient mixture into the dry ingredients. Stir gently with a spoon or spatula until just combined. Be careful not to overmix, as this can lead to tough muffins. A few lumps are perfectly fine.
4. Fold in Zucchini and Carrots
Gently fold in the grated zucchini and carrots. If using, now is also the time to add any optional walnuts, pecans, raisins, or chocolate chips. Distribute them evenly throughout the batter.
5. Fill Muffin Liners
Line a 12-cup muffin tin with paper liners. Divide the muffin batter evenly among the cups, filling each about two-thirds full. This will give your zucchini carrot muffins room to rise beautifully.
6. Bake Your Muffins
Preheat your oven to 375°F (190°C). Bake the zucchini carrot muffins for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean. Let them cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Storage Instructions
Store leftover zucchini carrot muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins for up to 3 months. Thaw them at room temperature or warm gently in the microwave.
Frequently Asked Questions (FAQ)
- Can I make these gluten-free? Yes, you can substitute a 1:1 gluten-free baking flour blend for the all-purpose flour.
- Do I need to peel the zucchini and carrots? No, you do not need to peel them. Just wash thoroughly before grating.
- Can I make these into mini muffins? Absolutely! Reduce the baking time to about 12-15 minutes for mini zucchini carrot muffins.
- Why are my muffins tough? This usually happens from overmixing the batter. Mix only until the ingredients are just combined.
- Can I reduce the sugar? You can slightly reduce the sugar, but be aware it might affect the texture and moisture of the muffins.
- My muffins are soggy, what happened? Make sure you squeeze out any excess moisture from the grated zucchini before adding it to the batter.