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.
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Recipe Information
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)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, combine the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, and salt. Whisk together until evenly mixed.
In a separate bowl, whisk together the vegetable oil, eggs, vanilla extract, and milk until smooth.
Add the grated zucchini and carrots to the wet ingredients and stir to combine.
Gradually add the wet ingredients to the dry ingredients. Stir gently until just combined; do not overmix. If using, fold in the chopped walnuts.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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.
Enjoy your Quick Zucchini Carrot Muffins fresh, or store them in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.6 g | 202% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 2579 mg | 112% | |
| Total Carbohydrate | 313.6 g | 114% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 153.8 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 318 mg | 24% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1946 mg | 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.
