Homemade zucchini carrot muffins are moist and delicious. Shredded vegetables hidden in a sweet breakfast or dessert hand held snack.
When produce is prolific in the grocery stores during the summertime, it is time to make zucchini carrot muffins! I promise you, your kids will never know there were veggies inside. Just one of the best muffin recipes here on The Typical Mom blog. (affiliate links present)
Zucchini and Carrot Muffins
This is just one of the many zucchini dessert recipes we have to share with you. I mean it is such a versatile ingredient that can be made into something sweet or savory.
Each week we brainstormed and came up with all sorts of things. The first hit were pumpkin zucchini muffins and then we continued on from there….we just couldn’t stop the YUM y’all. 😉
When we had our vegetable garden we had TONS of these tasty green vegetables on hand every week. I had so many that I had to think way outside of the box and create new things.
Then my girls started riding horses and we bought bags of carrots in bulk, how could I not try to combine the two right? They came out way better than I thought they might. Nice to have a surprise in the kitchen now and then.
Zucchini Carrot Bread
Now as you might assume, you can make this in 2 loaf pans if you prefer. The timing would just increase to closer to an hour at 350 degrees F. We like grab and go things so easy muffin recipes are our jam.
Do you peel zucchini for bread?
No. You need that to keep it in tact. It has a lot of moisture in it and even with the peel in tact you need to eliminate a lot of that. I use paper towels just to gently press some of that out before folding into the batter.
See how much water you would have added if the paper towels weren’t set underneath the grater? You don’t want extra moisture or it will weigh it down and make them more dense than you’d like or expect.
Best tip is to remove it from the pan immediately once it’s baked. Set it on a cooling rack. Even for muffins it is best to do this (leave muffin liners on) so the sides don’t get moisture on it from the hot pan.
Filling is easy. You can use a Tablespoon or a 1/4 measuring cup so there is a bit less mess. 3/4 of the way is perfect so they rise above the papers and stay fluffy. Less than that they will over-bake and get a bit too brown.
You do not need to frost them at the end at all. If serving them for breakfast you probably wouldn’t. Add some cream cheese frosting if it’s more of a dessert.
Time needed: 20 minutes.
Zucchini Carrot Muffins
Preheat oven to 400 F. Shred zucchini on paper towels, then fold up and gently press to remove excess moisture.
Shred carrots and do the same with paper towels. Melt butter and set aside. In a bowl beat room temperature egg, add milk, sugar, and melted butter.
In another mixing bowl combine together dry ingredients such as; flour, baking powder and salt.
Then incorporate the dry into the wet ingredients. Fold in shredded carrots and zucchini. Fill sprayed or muffin liner filled muffin cups 3/4 of the way full.
Then bake for 18-22 minutes until lightly browned on top and top springs back when touched gently in the center. Or use a toothpick in center of a muffin to ensure they’re done in the middle.
If adding cream cheese frosting wait until they cool completely, can sprinkle 1/4 cup crushed nuts on top too if desired.
If you do not want to use disposable paper liners make sure you spray lightly with some sort of non stick spray.
I have only used all purpose for these, white whole wheat flour or other alternatives may alter the cook time. Mini muffins are much shorter as well, closer to 8-12 minutes depending on your altitude.
A loaf needs about an hour, either way you form it these are a great recipe that everyone loves for brunch. Another alternative topping is to whisk a bit of brown sugar and maple syrup together and drizzle on top.
Other recipes using one or both of these veggies are;
- Apple zucchini muffins are fantastic too to combine fruit and veggies together for a natural sweetness.
- Shrimp and zoodles are a savory version that don’t take long to cook at all. Top with 1/2 cup of shredded parmesan for a really yummy dinner idea.
- Try apple carrot muffins or a loaf. The fruit gives them a wonderful sweet flavor with less sugar than others out there.
And of course this started with Grandma’s moist zucchini bread so we need to share that one before heading to the printable recipe card below.
Best Way to Store Muffins
Wait until they are completely cooled. Then use a gallon storage freezer bag and put a paper towel on the bottom.
- Place muffins on top with another paper towel on top of them.
- Zip closed except for the corner.
- Suck air out of the bag, seal shut.
- Store on countertop for up to 4 days.
If you are storing a leftover loaf do the same thing except only slice pieces one at a time. Leaving the remainder whole will keep it as moist as possible until you want to enjoy it.
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Zucchini Carrot Muffins
- Preheat oven to 400 F. Shred zucchini on paper towels, then fold up and gently press to remove excess moisture.
- Shred carrots and do the same with paper towels. Melt butter and set aside.
- In a bowl beat egg, add milk, sugar, and melted butter. In another bowl mix together flour, baking powder and salt. Then incorporate the dry into the wet ingredients.
- Fold in shredded zucchini and carrot. Fill sprayed or muffin liner filled muffin cups 3/4 of the way full.
- Bake for 18-22 minutes or until top springs back when touched gently in the center.
- If adding cream cheese frosting do so once cooled, and sprinkle crushed nuts on top too if desired.