With four kinds of produce, including two fruits and two veggies, these healthy Zucchini Carrot Muffins are a perfect kids breakfast or snack. They store well in the fridge and freezer so you can make a batch and have it on hand for easy meals!
Zucchini Carrot Muffins
My kids aren’t super into zucchini…unless it’s tucked into a baked good. So each year when we have too much zucchini (or we get bags of it left by our front door, which has been happening lately since our friends have too much in their garden!) I bake it up into muffins. I love this easy muffin recipe since it has zucchini and carrot, plus simple pantry staples. They’re moist, tender, and easy to make and store.
TIP: These are sweetened with ripe banana and maple syrup and taste like classic zucchini bread.
Ingredients in Zucchini Carrot Muffins
Here’s a look at the ingredients that you’ll need to make this recipe:
- grated carrot
- grated zucchini
- eggs
- very ripe banana (about 1 large banana)
- melted and slightly cooled butter (or neutral oil like canola)
- maple syrup (or honey)
- whole wheat flour
- raisins or chocolate chips
- cinnamon.baking powder and baking soda
TIP: I prefer to grate a whole carrot, rather than buying it already grated, since it tends to have a finer texture that blends more easily into a muffin when you do it at home.
How to Make Zucchini Carrot Muffins Step-by-Step
This is a quick look at the steps in this recipe. Scroll down to the bottom of the post for the full recipe.
- Grate the carrot and zucchini. Mash the banana.
- Stir the ingredients together in a bowl.
- Portion into a mini muffin pan.
- Bake and serve or store.
TIP: Be sure to squeeze your zucchini very dry!
Can I make these muffins egg-free?
Yes, they are very easy to make without eggs if there’s an allergy in your house by omitting the eggs and adding a little milk and additional baking soda. See the Notes below the recipe for the specifics.
TIP: You can also make them dairy-free and gluten-free. They are naturally nut-free.
What should I serve these muffins with?
We usually have these healthy muffins with a side of fruit. They’d also pair well with soup, scrambled eggs, or diced cheese. I like them as a quick snack or lunch for myself with coffee or a smoothie.
Tips for Making the Best Zucchini Carrot Muffins
- Store in an airtight container for up to 3 days at room temperature, up to 5 days in the fridge or up to 3 months in the freezer. Warm slightly to serve if desired.
- Egg-Free: Omit the eggs. Add 1/4 cup milk and increase the baking soda to 1 teaspoon. Continue with the recipe.
- Dairy-Free: Use oil instead of butter.
- Gluten-Free: Use a GF cup for cup flour instead of the whole wheat.
- You can use all purpose flour instead of whole wheat if desired.
- I prefer to grate my own carrots to ensure that the texture is finer and isn’t very noticeable in the baked muffins.
Watch how the Zucchini Carrot Muffins come together below in my video!
If you make these muffins, I’d love to hear your feedback. The more I hear from you, the better I can make my recipes so I appreciate all comments so much!
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I prefer to grate my own carrots to ensure that the texture is finer and isn’t very noticeable in the baked muffins. See the Notes for allergy substitutions.
Ingredients
- 1/2 cup grated carrot
- 1/2 cup grated zucchini, squeezed very, very dry
- 2 eggs, lightly beaten
- 1/2 cup mashed very ripe banana (about 1 large banana)
- 1/4 cup melted and slightly cooled butter (or neutral oil like canola)
- 1/4 cup maple syrup (or honey)
- 1 1/4 cups whole wheat flour
- 1/2 cup raisins or chocolate chips
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 375 degrees F and grease a mini muffin pan with nonstick spray. (I use regular Pam as I find it’s very reliable.)
- Add the carrot, zucchini, eggs, banana, butter, and maple syrup to a medium bowl.
- Gently stir in the flour, raisins (or chocolate chips) cinnamon, baking powder, baking soda, and salt.
- Divide the batter among the prepared pan, using about 1 1/2 tablespoons batter in each cup.
- Bake for 14-16 minutes or until the edges are lightly golden brown and a cake tester inserted into the center comes out clean.
- Remove from the oven and let cool in the pan for about 2 minutes. Use a paring knife, if needed, to help remove the muffins to a wire rack. Let cool and serve or store.
Notes
Store in an airtight container for up to 3 days at room temperature, up to 5 days in the fridge or up to 3 months in the freezer. Warm slightly to serve if desired.
Egg-Free: Omit the eggs. Add 1/4 cup milk and increase the baking soda to 1 teaspoon. Continue with the recipe.
Dairy-Free: Use oil instead of butter.
Gluten-Free: Use a GF cup for cup flour instead of the whole wheat.
You can use all purpose flour instead of whole wheat if desired.
Made these today for my toddler and she can’t get enough of them! Thank you!
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Another fav in our house… Sunday healthy snack baking for lunchboxes – these are for our 18 month old darling (super fussy) but our 11 yr. old and I love them too
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Thanks for the recipe, it is very easy and quick to prepare. And it is also very tasty. Greetings from Romania!
Made these several times now and they’ve become our fave muffins. I make them into full size muffins and always double the recipe. My hubby calls them, Bazuca muffins. Bananas, zucchini, carrots. Sooo yummy!
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Love that name and I’m glad your family enjoys them!
Hey there 🙂 I used Bob’s Red Mill GF flour and Ghee instead of butter so I could have along with the kiddos – they helped me bake them AND loved them! Thank you 🙂
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Hi! I’m so glad that worked out and that they helped make them!
Another great recipe!!!
I used yellow zucchini because i didnt have green and used chocolate chips. Otherwise i followed the recipe.
They were delicious and perfect soft! My 2 year old son ate two as soon as they were cool enough!
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Thank you SO much for these! Fast, easy, healthy and they freeze beautifully. My 13 month old loves them and I’m so excited to send them along for daycare.
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Can I add almond flour or coconut flour instead?
I haven’t tried them with either and usually they don’t bake the same as flours with wheat so I don’t recommend substituting them directly.
My 1 year old loved these! I used self-raising flour as didn’t have whole wheat and it worked out well. Am about to make another batch as it is a winner!
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I’m so glad to know they worked with that type of flour!
My toddler loved them, great way to get some veggies into them!
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Any tips for doing with less sugar/maple syrup? Is there a substitute you’d recommend?
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I haven’t tried it, but I think you can omit the honey and add 2 more tbsp of the banana. Just make sure it’s super, super ripe for sweetness. Please let me know how it goes!
How does this recipe do as normal sized muffins? Any tips on how to best dry zucchini? Thank you!
For the zucchini, simply grate it and squeeze it with your hands until no more liquid comes out. I haven’t made them as full size muffins, but I think they’d be fine baked for 18-22 minutes. Test with a cake tester inserted into the center to test for doneness. It should come out clean.
‘Yummy treat’- said 2 year old (admittedly used half choc chips/half raisins). Another great recipe from from YTF! We have several of your muffin recipes in heavy rotation, and now we will add this one as well. Note: we made these in regular muffin size not the minis, took them out exactly at 16 mins, and they were perfectly moist and fluffy. Thanks!
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I’m so glad and thanks for the timing feedback on full size muffins!
Could you substitute yellow squash for the zucchini?
Absolutely!
Made these with my 2.5 year old twins and they were so good! Great way to use up the zucchini people have been bringing over. I should’ve followed your directions on spraying the muffin pan though. I used paper baking cups instead and they stuck to the paper pretty good. A little easier to get off once they cooled completely but of course we couldn’t wait that long 🙂
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I’m so glad! Yes, I never have good luck with paper liners and muffins (I think they always stick since there isn’t a ton of fat in the muffins?) but I’m glad you got to eat them anyway!
Just made the vegan version tonight and they are delicious! Really moist and just the right level of sweetness. 😊
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I’m so glad and thanks for letting me know! (We’ve been eating the vegan ones this week and I love that they are so easy and good!)
You gave us lots of recipes! Nice to try. Thanks for sharing.
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