Perfect for meal prep or on-the-go snacking, give these easy, veggie-packed carrot zucchini muffins a try!

Two carrot zucchini muffins stacked on one another. The muffin on top has a bite out of it so you can see the texture and bits of grated carrot and zucchini inside.
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About the Recipe
Highlights
Ingredient Notes
Step-by-Step Instructions
Recipe FAQs
Tips & Notes
Storing
What to Make Next
Carrot Zucchini Muffins Recipe

About the Recipe

These delicious vegan carrot zucchini muffins make a tasty and healthy snack to enjoy any time of day. Packed with flavour and nutrition, they’re the perfect for breakfast, a midday snack or evening treat.

Carrot zucchini muffins are the perfect combination of two nutritious veggies, both rich in vitamins and minerals.

The recipe is also made with whole wheat flour for extra fibre and features additional nutritious ingredients like applesauce and flax.

New to adding to zucchini to sweet recipes? You’ll also have to try Vegan Zucchini Bread, Healthy Zucchini Brownies and Zucchini Chocolate Chip Cookies.

A carrot zucchini muffin cut in half and spread with butter on a plate.

Moist, fluffy and bursting with flavour, these are always a hit with both kids and adults.

Read on to review what ingredients you’ll need, possible substitutions, frequently asked questions and a review of how to make the recipe with step-by-step photos.

When you’re ready to make the recipe, scroll down to find the complete and printable recipe card and when you’re ready for more, don’t miss these applesauce muffins and healthy oatmeal muffins.

Highlights

  • Vegan.
  • Refined sugar-free.
  • Fluffy and moist.
  • Great for meal prep.
  • No eggs.
  • Dairy-free.

Ingredient Notes

All the ingredients for making carrot zucchini muffins gathered in various small dishes. Each ingredient is labelled with text overlay.

The complete list of ingredients with measurements is found in the recipe card at the end of the post. This section provides any applicable notes on ingredients and possible substitutions.

  • Zucchini: You’ll need one medium-sized zucchini or about 1 heaping cup after you squeeze out the liquid. The amount doesn’t have to be exact.
  • Carrot: Use about 1 cup of peeled and finely grated fresh carrot.
  • Coconut Sugar: Use coconut sugar for a refined sugar-free recipe or you can substitute brown sugar.
  • Maple Syrup: Use any variety of maple syrup or substitute agave syrup.
  • Coconut Oil: This may be substituted with plant-based butter.
  • Flax: You’ll need ground flax (flax meal).
  • Almond Milk: You can use any plant-based milk you enjoy here.
  • Flour: The recipe calls for whole wheat pastry flour. You can substitute white whole wheat flour or all purpose flour. I would not recommend whole wheat flour for this recipe.
  • Extras: You can add in 1/2 cup of extras such as dried cranberries, raisins, chopped dates, walnuts or pecans.

Step-by-Step Instructions

Step 1: Prepare

Preheat the oven to 350˚F (180˚C) and line a muffin tin with 12 paper liners. Spray the liners with non-stick cooking spray (not required but makes sure they won’t stick).

Grate the carrot and zucchini then squeeze the grated zucchini over a strainer to squeeze out excess moisture. Don’t skip this step or the muffins will be soggy and dense.

Peel and grate the carrot as well.

Hand squeezing grated zucchini over a strainer to remove excess water.

Step 2: Mix Wet Ingredients

Add the zucchini, carrot, applesauce, coconut sugar, maple syrup, coconut oil, flax and milk to a mixing bowl and mix until well combined.

Raw carrot zucchini muffin batter in a mixing bowl with a wooden spoon.

Step 3: Add Dry Ingredients

Add the flour, baking powder, baking soda, spices and salt and mix gently until all the flour is incorporated, then stop mixing.

Raw carrot and zucchini muffin batter mixed in a mixing bowl with a wooden spoon in it.

Step 4: Bake Muffins

Divide the batter between the 12 muffin liners by adding one heaping spoon to each then dividing the remaining batter between them.

Bake the muffins for 18-20 minutes or until a toothpick inserted into the middle of one comes out clean

12 baked carrot zucchini muffins in a muffin pan.

Step 5: Cool and Enjoy

Let the muffins sit in the pan for at least 5 minutes before transfer to a wire rack to cool completely.

A small carrot zucchini muffin sitting on the edge of a baking rack with more muffins in the background..

Recipe FAQs

Are carrot zucchini muffins healthy?

Carrot zucchini muffins can be a healthy choice depending on the specific recipe and ingredients used.

This recipe is a source of fibre, vitamins and minerals. It uses whole wheat flour to increase the fibre content, applesauce to add more nutrition and reduce added oils and fats, and coconut sugar and maple syrup for a refined sugar-free recipe.

Of course, they’re still muffins but can certainly be enjoyed in moderation and as part of a balanced diet.

Can I freeze carrot zucchini muffins?

Yes, you can freeze carrot zucchini muffins. To freeze them, let them cool completely to room temperature.

Once cooled, wrap them individually (not required) then store in a freeze bag, removing as much air as possible before sealing to help prevent freezer burn. I

To thaw, set them sit at room temperature for 1-2 hours then enjoy as is or lightly warmed in the microwave.

A carrot zucchini muffin with a bite out of it on the edge of a baking rack.

Tips & Notes

  1. Measuring Accurately: I highly recommend using a digital kitchen scale to accurately measure the ingredients.
  2. Over Mixing: Avoid over mixing or the muffins will be dense and gummy. As soon as the flour is incorporated, stop mixing.
  3. Baking: Make sure the oven is fully preheated, get the muffins into the oven right after you fill the cups and do not open the oven until you’re ready to check for doneness at 18-20 minutes.
  4. Flax: Try to use freshly ground or flax that’s been ground within 1-2 months and stored in the fridge. Flax that’s past its best before date may not act the way we need it to in baking (as an egg).
  5. Draining Zucchini: Don’t skip squeezing the liquid out of the zucchini or the muffins will be soggy and dense.
A carrot zucchini muffin cut in half and spread with butter on a plate.

Storing

  • Make sure the muffins are completely cool before storing.
  • Store muffins in a sealed container at room temperature for 2-3 days, in the fridge for 1 week or in the freezer for up to 3 months.
  • If frozen, thaw at room temperature or in the fridge.

What to Make Next

For more carrot treats, this carrot cake banana bread, carrot oatmeal cookies and carrot cake energy balls are all super yummy too!

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Two carrot zucchini muffins stacked on one another. The muffin on top has a bite out of it so you can see the texture and bits of grated carrot and zucchini inside.

Carrot Zucchini Muffins Recipe

  • Author: Deryn Macey
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 minutes
  • Yield: 12
  • Category: Snack
  • Cuisine: American
  • Diet: Vegan
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Description

Enjoy the goodness of 2 nutritious veggies in these moist and fluffy, vegan carrot zucchini muffins.

Ingredients

  • 1 heaping cup grated zucchini (125 g), squeezed of excess moisture 
  • 1 cup (95 g) peeled finely shredded carrot 
  • ½ cup (113 g) applesauce
  • ⅓ cup (43 g) coconut sugar 
  • ¼ cup (80 g) maple syrup 
  • ¼ cup (60 g) melted and cooled coconut oil 
  • 2 tbsp (14 g) flaxseed meal
  • ⅓ cup (80 mL) unsweetened almond milk
  • 1 ¾ cup (210 g) whole wheat pastry flour 
  • 1 ½ tsp baking powder
  • ½ tsp baking soda 
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp salt
  • ½ cup chopped walnuts, optional
  • ¼ cup raisins, optional

Instructions

  1. Prepare: Preheat the oven to 350˚F (180˚C) and line a muffin tin with 12 paper liners. Spray the liners with non-stick cooking spray.
  2. Drain Zucchini: Prepare the grated carrot and zucchini. Squeeze the grated zucchini over a bowl or strainer with your hands to squeeze out the excess liquid. You should have a compressed ball of grated zucchini when it’s ready. 
  3. Mix Wet Ingredients: In a large bowl, mix the drained zucchini, carrot, applesauce, coconut sugar, maple syrup, coconut oil, ground flax and almond milk until well combined.
  4. Add Dry Ingredients: Add the flour, baking powder, baking soda, cinnamon, nutmeg and salt and gently mix until “just combined”. Do not overmix the batter or the muffins will be tough. Gently mix in the walnuts and raisins if using.
  5. Fill Liners and Bake: Fill the 12 muffin liners with the batter and sprinkle a few chopped walnuts on top if desired. Bake 18-20 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.
  6. Cool: Remove muffins from the oven when done and let sit for at least 5 minutes in the pan before transferring to a wire rack to finish cooling.
  7. Storing: Store muffins in an air-tight container at room temperature for up to 3 days, in the fridge for up to 1 week, or in the freezer for up to 3 months.

Notes

Substitutions: You can substitute all-purpose flour or white whole wheat flour in place of whole wheat pastry flour. I do not recommend whole wheat flour or the muffins will be too dense. You can use brown sugar instead of coconut sugar. You can use plant-based butter instead of coconut oil.

Keywords: carrot zucchini muffins

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