Zucchini Carrot Muffins

Start your morning on a wholesome note with these moist and flavorful Zucchini Carrot Muffins, a perfect fusion of veggies and sweetness baked into every bite. Packed with nutrient-rich grated zucchini and carrots, these muffins are spiced with warm cinnamon and nutmeg for an irresistible aroma and taste. The recipe balances the light crunch of optional walnuts or pecans with the chewy sweetness of raisins or dried cranberries, creating a texture that’s as delightful as its flavor. Ready in just 35 minutes, these muffins are ideal for busy mornings or a quick snack, and they’re easy to customize to suit your preferences. With a soft, tender crumb and a slight hint of vanilla, these muffins are a delicious way to sneak in extra veggies while satisfying your sweet tooth.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1.5 cups all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground nutmeg
• 0.5 teaspoon salt
• 2 large eggs
• 0.5 cup vegetable oil
• 0.5 cup granulated sugar
• 0.25 cup brown sugar, packed
• 1 teaspoon vanilla extract
• 1 cup zucchini, grated (about 1 medium zucchini)
• 1 cup carrots, grated (about 2 medium carrots)
• 0.5 cup chopped walnuts or pecans (optional)
• 0.5 cup raisins or dried cranberries (optional)

Directions

Step 1

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

Step 2

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

Step 3

In a large bowl, beat the eggs and then whisk in the vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth and well-combined.

Step 4

Gently fold the grated zucchini and carrots into the wet mixture.

Step 5

Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix.

Step 6

If using, fold in the chopped walnuts or pecans and raisins or dried cranberries.

Step 7

Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.

Step 8

Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

Step 9

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

Step 10

Serve the muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Nutrition Facts

Serving size	1167.7 grams (1167.7g)

Amount per serving	% Daily Value*
Calories	3062

Total Fat 157.60g	202%
Saturated Fat 22.50g	113%
Polyunsaturated Fat 67.20g
Cholesterol 372mg	124%
Sodium 2606mg	113%
Total Carbohydrate 392.00g	143%
Dietary Fiber 22.60g	81%
Total Sugars 226.10g
Protein 48.30g	97%

Vitamin D 82IU	410%
Calcium 346mg	27%
Iron 16mg	88%
Potassium 2638mg	56%

*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: 44.6%

Protein: 6.1%

Carbs: 49.3%