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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


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


  • 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


  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.


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