Carrot Zucchini Muffins
Soft, moist, and lightly spiced muffins made with shredded carrot, zucchini, and apple. These wholesome muffins are naturally sweet, easy to prepare, and perfect for breakfast, snacks, or lunchboxes.
Equipment
- muffin tin
- mixing bowls
- whisk
- spatula
- grater
Ingredients
- all-purpose flour
- granulated sugar
- baking soda
- salt
- ground cinnamon
- eggs
- vegetable oil (or canola oil)
- grated zucchini (excess moisture squeezed out)
- grated carrot
- grated apple
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or grease lightly.
- In a bowl, whisk together flour, baking soda, salt, and cinnamon until combined.
- In a large bowl, beat eggs, sugar, and oil until smooth and slightly thick.
- Gradually add dry ingredients to the wet mixture, stirring gently until just combined.
- Fold in grated zucchini, carrot, and apple until evenly distributed.
- Spoon batter into muffin cups, filling each about two-thirds full.
- Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Be sure to squeeze excess moisture from zucchini to avoid dense muffins. Do not overmix the batter for a light texture. You can substitute part of the flour with whole wheat flour or replace some oil with applesauce for a lighter version.
Nutrition
Calories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 180mgFiber: 2gSugar: 14gVitamin A: 2500IUVitamin C: 4mgCalcium: 40mgIron: 1mg
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