Zucchini Muffins With Shredded Carrot Recipe

Zucchini Muffins
Dorling Kindersley/Getty Images
  • 40 mins
  • Prep: 20 mins,
  • Cook: 20 mins
  • Yield: 12 Muffins (serves 12)
Ratings (11)

These tasty zucchini muffins would also be delicious with about 1/2 cup of chopped walnuts or pecans, either in addition to the carrots or to replace them. Coconut, raisins, or craisins would be excellent additions as well. 

Serve the muffins with flavored butter or a simple cream cheese spread. See the tips, below, for some spread ideas.

What You'll Need

  • 2/3 cup vegetable oil
  • 2 large eggs
  • 2/3 cup sugar (granulated)
  • 1/2 cup brown sugar, (light or dark, packed)
  • 1 teaspoon vanilla extract
  • 2 cups flour (all-purpose) 
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 1/2 cups zucchini (finely shredded unpeeled)
  • 1/2 cup carrot (finely shredded)

How to Make It

  1. Grease and flour 12 muffin cups. Heat oven to 375 F.
  2. In a mixing bowl, beat the oil with eggs, sugars, and vanilla extract.
  3. Combine the flour, soda, baking powder, salt and cinnamon; add to the wet ingredients; stirring until blended. Fold in the shredded zucchini and carrots.
  4. Fill muffin cups about 3/4 full; sprinkle with cinnamon sugar or granulated sugar, if desired. Bake for 20 minutes.


  • Pineapple Cream Cheese Spread - Combine 8 ounces of softened cream cheese with 1 can (8 ounces) of drained crushed pineapple.
  • Cinnamon Cream Cheese Spread - Combine 4 ounces of softened cream cheese with 2 tablespoons of packed light brown sugar and 1/2 teaspoon of ground cinnamon. Beat until smooth and well blended.


  • Add 1/2 cup of flaked sweetened coconut and/or chopped nuts to the batter along with the shredded carrot, or omit the shredded carrot.

More Recipes

Orange-Cranberry Zucchini Bread

Easy Chocolate Zucchini Cake

Zucchini Bread with Walnuts and Dates

Classic Zucchini Bread

Nutritional Guidelines (per serving)
Calories 257
Total Fat 15 g
Saturated Fat 2 g
Unsaturated Fat 10 g
Cholesterol 75 mg
Sodium 227 mg
Carbohydrates 27 g
Dietary Fiber 1 g
Protein 4 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)