Name: Easy Carrot Zucchini Muffins
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: ⅔ cup vegetable oil; 2 large eggs, room temperature; ½ cup granulated sugar; ½ cup packed light brown sugar; 1 teaspoon vanilla extract; 2 cups all-purpose flour; ½ teaspoon baking soda; ½ teaspoon baking powder; ½ teaspoon salt; 2 teaspoons ground cinnamon; 1½ cups finely shredded zucchini, patted dry; ½ cup finely shredded carrot, patted dry; Optional topping: 4 teaspoons granulated sugar mixed with ½ teaspoon cinnamon

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I love how these muffins are tender, slightly sweet, and perfectly spiced with cinnamon. They’re a simple, veggie-packed treat that come together in about 25 minutes.

Easy Carrot Zucchini Muffins

Why You’ll Love This Recipe

I adore how flexible this recipe is: it’s forgiving, easy to tweak, and turns out moist every time. I can sneak in zucchini and carrot, and even add chocolate chips or nuts for extra texture. These muffins freeze beautifully and bake up tender with minimal effort—ideal for breakfast or snack cravings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

⅔ cup vegetable oil
2 large eggs, room temperature
½ cup granulated sugar
½ cup packed light brown sugar
1 teaspoon vanilla extract
2 cups all‑purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
1½ cups finely shredded zucchini, patted dry
½ cup finely shredded carrot, patted dry
Optional topping: 4 teaspoons granulated sugar mixed with ½ teaspoon cinnamon

Directions

I start by preheating my oven to 375 °F (190 °C) and lining a 12‑cup muffin tin with paper liners. In one bowl I whisk together oil, eggs, both sugars, and vanilla. In a separate bowl I whisk all the dry ingredients—flour, leaveners, salt, and cinnamon. Then I fold wet into dry just until combined, being careful not to over‑mix. Finally I gently stir in zucchini and carrot. I divide the batter evenly into the muffin cups (about three‑quarters full each), sprinkle a bit of the cinnamon‑sugar topping if I like, and bake at 375 °F for about 20 minutes, or until a toothpick comes out clean. I let them cool briefly in the pan before transferring to a rack.

Servings and timing

Yield: 12 muffins
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes

Variations

I sometimes swap oil for applesauce or mashed banana (⅔ cup applesauce works well) to reduce fat. Whole wheat or oat flour can replace all‑purpose flour cup for cup. I love stirring in ½ cup mix‑ins such as chocolate chips, walnuts, pecans, raisins, or dried cranberries. Gluten‑free all‑purpose flour also works—so this recipe adapts easily to dietary needs.

storage/reheating

I store muffins in an airtight container at room temperature up to 3 days, or in the fridge up to 5 days. To freeze: once cooled, I wrap each muffin individually and store in a sealed container or bag for up to 1 month. To reheat, I either warm them in a 300 °F oven for 10–12 minutes or use a toaster oven until heated through.

FAQs

What if my zucchini/carrot mixture is too wet?

I always pat them dry with a paper towel after shredding—just enough moisture remains to keep the muffins tender without making the batter soggy.

Can I reduce the sugar?

Yes—I often halve the sugar amounts and even add a sprinkle of sugar on top if I still want a sweet finish without over‑sweetening the batter.

Can I make these dairy‑free or vegan?

Absolutely. I can swap the eggs with flax or chia “eggs,” use applesauce instead of oil, and use a plant‑based sugar and flour blend to keep them vegan and moist.

How do mix‑ins affect baking time?

If I add nuts or chips, I sprinkle them in as I stir in the veggies. They usually don’t change bake time much, but I check around 18 minutes just in case.

Can I convert the muffins to a loaf?

Yes—I’ve done that too. I pour the same batter into a greased loaf pan and bake at 375 °F, checking after about 45 minutes until a tester comes out clean.

Conclusion

I love that these carrot zucchini muffins are simple, flavorful, and versatile. With a balanced sweetness and built‑in veggies, they’re a dependable snack or breakfast go‑to that also freeze like a dream. I hope they become one of my go‑to muffins in your kitchen too!