Quick Zucchini Carrot Muffins

Start your mornings off right with these Quick Zucchini Carrot Muffins—a moist, wholesome treat packed with freshly grated zucchini and carrots for a nutritious twist on classic baked goods. With a perfectly balanced blend of warm cinnamon, brown sugar, and a hint of vanilla, these muffins deliver both comfort and a subtle sweetness in every bite. Easy to whip up in just 15 minutes and baked to golden perfection in 20, they’re ideal for busy mornings or meal prep enthusiasts seeking a delicious grab-and-go snack. Customize them with optional chopped walnuts for added crunch, and enjoy their tender texture alongside a cup of coffee or tea. These healthy zucchini carrot muffins stay delightful for three days when stored, making them a perfect addition to your weekly rotation.

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1.5 cups All-purpose flour
• 0.5 cups Granulated sugar
• 0.25 cups Brown sugar
• 1 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 1 teaspoons Ground cinnamon
• 0.5 teaspoons Salt
• 1 cup Zucchini, grated
• 0.75 cups Carrots, grated
• 0.5 cups Vegetable oil
• 2 large Eggs
• 1 teaspoons Vanilla extract
• 2 tablespoons Milk
• 0.5 cups Chopped walnuts (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.

Step 2

In a large mixing bowl, combine the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, and salt. Whisk together until evenly mixed.

Step 3

In a separate bowl, whisk together the vegetable oil, eggs, vanilla extract, and milk until smooth.

Step 4

Add the grated zucchini and carrots to the wet ingredients and stir to combine.

Step 5

Gradually add the wet ingredients to the dry ingredients. Stir gently until just combined; do not overmix. If using, fold in the chopped walnuts.

Step 6

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

Step 7

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

Remove the muffins from the oven and let them cool for 5 minutes in the pan. Transfer them to a wire rack to cool completely before serving.

Step 9

Enjoy your Quick Zucchini Carrot Muffins fresh, or store them in an airtight container at room temperature for up to 3 days.

Nutrition Facts

Serving size	1070 grams (1070.0g)

Amount per serving	% Daily Value*
Calories	2771

Total Fat 157.60g	202%
Saturated Fat 23.00g	115%
Polyunsaturated Fat 67.20g
Cholesterol 375mg	125%
Sodium 2579mg	112%
Total Carbohydrate 313.60g	114%
Dietary Fiber 17.90g	64%
Total Sugars 153.80g
Protein 46.90g	94%

Vitamin D 95IU	475%
Calcium 318mg	24%
Iron 14mg	77%
Potassium 1946mg	41%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.6%

Protein: 6.6%

Carbs: 43.9%