These healthy zucchini muffins contain no refined sugar and are packed with whole grains and vegetables. Perfect for a quick breakfast or snack, and freezer-friendly so you can make a delicious kid-approved meal for now and later!
We’ve all been there. A giant bag of zucchini arrives on your doorstep, thanks to your sweet neighbor, or you realize all 40 zucchinis in your garden are ready for picking in a single week. It’s death by zucchini (which is why I created this Death by Zucchini Chocolate Mug Cake).
There are plenty of ways to use it up, like throwing it in a Weeknight Stir-Fry, sneaking it into your Ground Beef Taco Meat, or adding it to your Skillet Pizza.
But probably one of the most common ways to use extra zucchini is to add it to baked goods, like these zucchini bread muffins.
These muffins are chef-tested, kid-approved, and super delicious!
MUFFINS WITH ZUCCHINI
I LOVE these muffins with zucchini because they are:
- Packed with whole grains and vegetables. With whole grains from the einkorn and the oats (no refined flours here!) and extra veggies, these muffins are packed with nutrition.
- Freezer-friendly. These are easy to make ahead and eat all week, and work right into my cycle of easy and quick breakfast ideas for busy mornings.
- Ideal for double batch cooking. Whether you’re making a double batch of ground Oat Flour or doubling the entire recipe, there are easy ways to maximize your time in the kitchen.
- Quick and easy to make.
- Delicious! These fluffy muffins win in the taste department!
INGREDIENTS FOR ZUCCHINI CARROT MUFFINS
- Shredded zucchini
- Salt
- Shredded apple
- Shredded carrot
- Butter
- Honey
- Maple syrup
- Eggs
- Vanilla
- Oat flour
- Whole wheat flour
- Cinnamon
- Baking soda
- Baking powder
- Nutmeg
HEALTHY ZUCCHINI MUFFINS
These healthy zucchini muffins are a step above the competition because of the quality of the ingredients. Here are all your reasons to feel good about what’s in them:
- Whole Grains. Two of them to be exact. 100% whole wheat Einkorn flour and freshly ground oat flour. Or you can substitute spelt for the Einkorn. In either case, move aside all-purpose. These zucchini muffins don’t need you.
- TONS of Zucchini. These carrot zucchini muffins have little green specks EVERYWHERE. But it’s a good thing, not that icky fuzzy bad kind.
- Carrots! As if having the kids eat vegetables for breakfast wasn’t already the coolest thing ever, I upped the ante and fed them two vegetables. And they ate it. And asked for seconds. Thank you very much!
- Apples! I was originally trying to skip out on adding an egg, but the apple lends a sweet tenderness that allows me to skip out on additional sweetener too. Double bonus!
- No refined sugars. Most zucchini muffins are loaded with sugar. These use nature’s own sweeteners to lend some love to these guys.
EASY ZUCCHINI MUFFINS RECIPE PREP
SHREDDING THE ZUCCHINI
There are two ways to go about shredding your zucchini, apples, and carrots.
- You can use a food processor if you have one, which makes this recipe WAY faster.
- If you don’t have a food processor, you can use a traditional grater like this one.
I prefer shredding the vegetables and apples. But if you’re crew is somewhat picky about texture, you could use grated zucchini, apples, and carrots. This will make the pieces finer and will blend in more with the flour.
REMOVING EXCESS WATER
Zucchini has tons of water, and you need to get rid of the excess water in order for the wet/dry ratio in your baked goods to work in the end. Adding salt to the zucchini helps with this, plus the salted zucchini will have to sit for about 5-10 minutes. So get this done first, then move on to the rest of the zucchini muffin recipe.
The best method I’ve found to get the excess water out of zucchini is using a flour sackcloth.
After the zucchini is finished sitting for 5-10 minutes:
- Lay the towel flat on the counter and scoop the zucchini into the center.
- Bring up all four corners to the top and hold it with one hand.
- Use your other hand to push the zucchini down to the bottom of the towel, into the shape of a ball.
- Grab the ball and start twisting it while squeezing the zucchini.
- Continue to twist and squeeze as hard as you can until no more water comes out.
- Carefully lay the towel on the counter again and your zucchini is ready.
You can also use a colander and press the liquid out after 10 minutes, but I’ve found the towel method works better to get the most liquid out.
HOW TO MAKE MUFFINS WITH ZUCCHINI
Step 1: Line two 12-cup muffin tins with muffin liners (I like to use these).
Step 2: Grate the zucchini. Combine zucchini and salt in a colander and mix well. Allow to stand for 10 minutes. Press the liquid out of the zucchini.
Step 3: Melt butter in the microwave or stovetop. Measure honey and maple syrup into a large bowl and add the butter. Mix well.
Step 4: Add eggs and vanilla and mix well.
Step 5: Add shredded carrot, apple, and zucchini and stir to combine very well.
Step 6: Mix all the flours, baking soda, baking powder, cinnamon, and nutmeg and combine well.
Step 7: Add the dry ingredients to the wet ingredients and stir.
Step 8: Use a muffin scoop to divide the batter between the 24 muffin cups and bake.
Step 9: Muffins are done when golden brown and a toothpick comes out clean. Let cool on a wire rack.
CARROT ZUCCHINI MUFFINS RECIPE TIPS
Before you head to your kitchen to bake these delicious carrot zucchini muffins, here are a few extra tips.
- Skip the peeling process. You might wonder if you need to peel your zucchini when making muffins. The answer – no! You’ll save time and nutrients and it won’t affect the taste at all.
- Freeze some for later! Muffins are easy to freeze, whether you freeze fully cooked or in batter form. If you’ve never frozen muffins or muffin batter before, here’s how to freeze muffins, bread &, etc. These are so delicious, that you’re going to want some extra batches!
- Make a bulk batch of oat flour. This is the perfect opportunity to set aside some extra oat flour. Banana Chocolate Chip Muffins are another one of my kids’ favorite muffins, and having oat flour ready to go makes the process go so much faster. Here’s how I make oat flour in a blender. You’ll save time and nutrients and it won’t affect the taste at all.
- You will get 24 perfect zucchini muffins if you measure your batter using a muffin scoop. If you don’t have a muffin scoop, you can use a ¼ cup measuring spoon for 24 muffins, or a ⅓ cup measuring spoon for 18 larger muffins.
- Store any leftover zucchini muffins in an airtight container on the counter for up to 3 days, or freeze for up to 3 months.
CARROT & ZUCCHINI MUFFINS FAQS
Are these carrot & zucchini muffins healthy?
Ordinarily, muffins are full of processed sugar and carbs. However, this recipe contains no refined sugars and uses oat flour, which adds fiber and protein to the recipe, making it a much healthier choice. The natural sugar in the apple and carrot, along with honey or maple syrup, still gives these muffins a deliciously sweet flavor too!
Are these zucchini muffins freezer-friendly?
Absolutely! You can freeze these muffins fully cooked or make an extra batch of batter and freeze them for baking later. Here is a guide to freezing your muffins.
Can I make these gluten-free zucchini muffins?
You can! Just make sure you use gluten-free oats and substitute your favorite gluten-free flour for the einkorn flour (hint: many people who are intolerant of gluten can still eat einkorn, and here’s why!)
Why are my zucchini muffins soggy?
Chances are, you need to squeeze a bit more liquid out of your zucchini before mixing it into your muffin batter. Try the towel method in this post to get the most liquid out.
What is the secret to moist muffins?
In this zucchini muffin recipe, the moisture comes from the butter and the sweeteners, and from the shredded zucchini, apples, and carrots. They combine to make a perfectly moist, delicious muffin.
MORE MUFFIN RECIPES
- Chocolate Zucchini Bread Recipe
- Death By Chocolate Zucchini Mug Cake
- Caramelized Banana Bread Recipe
- 5 Ingredient Banana Bread Muffins
- Peanut Butter Chocolate Chip Muffins
- Applesauce Muffins
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Carrot Zucchini Muffins with Apples
These healthy zucchini muffins contain no refined sugar and are packed with whole grains and vegetables. Perfect for a quick breakfast or snack, and freezer-friendly so you can make a delicious kid-approved meal for now and later!
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
- Yield: 16 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
Ingredients
- 2 ½ cups shredded zucchini (approx 2 large zucchini)
- 1 tsp salt
- ¾ cup shredded apple (approx 1 medium apple)
- ¾ cup shredded carrot (approx 1 large carrot)
- 8 Tbsp melted butter
- ½ cup honey
- ½ cup maple syrup
- 2 large eggs
- 2 tsp vanilla
- 1 cup oat flour
- 2 cups whole wheat flour
- 3 tsp cinnamon
- 2 tsp baking soda
- 2 tsp baking powder
- ¼ tsp nutmeg
Instructions
- Preheat oven to 350F. Line two 12-cup muffin tins with silicone baking cups or traditional muffin liners.
- Grate zucchini using a grater or food processor. Combine zucchini and salt in a large colander and mix well. Allow to stand for 10 minutes. Press as much liquid out of the zucchini as possible while in the colander. Then, squeeze all the water out of the zucchini (see method in-post).
- Meanwhile, melt butter in a large bowl. Measure honey and maple syrup to the butter and mix well.
- Add eggs and vanilla and mix well.
- Finally, add shredded carrot, apple and zucchini and stir to combine very well.
- In a separate small bowl, mix all the flours, baking soda, baking powder, cinnamon, and nutmeg and combine well.
- Add half of the dry ingredients to the wet ingredients and stir to barely combine, approximately 5 big rounds of the bowl.
- Add the remaining dry ingredients to the bowl and stir to just barely combine, another 5-7 big rounds of the bowl.
- Use a muffin scoop to divide the batter between the 24 muffin cups and bake for 20-25 minutes, until a knife inserted in the center comes out clean.
Notes
- Use flour sackcloth to wring excess moisture out of the zucchini before moving on to the rest of the recipe.
- Save some time and skip peeling your zucchini. Leaving the skin on won’t affect the taste and it will save you hassle!
Nutrition
- Serving Size: 1 muffin
- Calories: 137
I made these on a whim because I already had all the ingredients! I didn’t want to take the time to grind the oats, so I left them in whole. I definitely would soak them first because not all of them were done all the way through (I used old fashioned rolled oats). However, even with that hiccup they still turned out great! And when I squeezed out some of the juice from the apple after shredding I got two mouthfuls of very delicious apple cider 🙂
I wonder if anyone has tried a way to make these WITHOUT squeeze out the water from the zucchini? Is there anything you can add or take out of the recipe to make the consistency work but NOT have to squeeze out the zucchini? I’m a lazy cook!!
I made it without squeezing the water from the zucchini. The zucchini was not too wet and I didn’t want to add salt. I also didn’t add the honey as I don’t like sweet muffins.
The muffins were great! I also added some chopped walnuts and dried cherries. Yummmmm
Would these work with egg replacer or flax eggs? We have an egg allergy in the family. I’ve noticed that some recipes seem to stay too moist/fall apart without the egg. Have you tried?
Hi Ester,
We haven’t tried using flax egg replacements in this recipe. But I’ve used it in other muffin recipes that have worked well. As long as you let the flax / water mixture sit to thicken up first, while you are prepping the rest of the ingredients, I’m sure it will work fine. Let us know how it goes. 🙂
Is the zucchini measurement before or after squeezing out the water?
Hi Renee,
The zucchini measurement is for before squeezing out the water. Hope this helps. 🙂
I made these they are GREAT! … so I have a very picky 2 year old and he doesn’t eat much at all so I try and find healthy muffin recipes. This is the greatest!!! He loves them and he’s eating apple, carrots and zucchini! I am so happy! I followed the directions to a T and I was worried the batter was very thick. I am use to thinner batters but I think I understand why it’s so thick because apples hold alot of water too not just zucchinis. The muffins came out great! I love how crispy they are on the top and the inside is soft and moist but not too moist at all but not dry if that makes sense. I used a blender and blended rolled old fashioned oats it adds the oat texture which I think is what makes the top of these muffins crunchy. This recipe seems like it would do very well with adding nuts to it. I didn’t add nuts but I will definitely try the next time I make it.
Hello Rebecca!
We’re so glad you and your son enjoyed the recipe! Thank you for sharing.
Simon, I agree they look yummy! Let me know what you think if you make them!
My older teen boys love these muffins! They were both wanting a healthy snack option and these muffins fit the bill. I used about 1 1/4 cup oat flour and 1 3/4 cup King Arthur GF flour. They are a lovely addition, thanks Tiffany!
Apples are out of season, but I’ve got lots of peaches from the farmers market and they typically all get ripe at the same time. Do you think peaches instead of apples would work?
Thanks,
Debbie
Just made them! Just ate them. I’m in love!
Yay Susie! Thank you so much for sharing! 🙂
I just made these this morning and my husband & 19-month old daughter absolutely loved them. Question – can I freeze the cooked muffins? Have you tried that? (I learnt about freezing the batter too late and now have a ton of muffins for just a few of us 🙈)
Yes!! We freeze these all the time!
Made this muffins this morning and they were delicious!! I bake a lot and these are by far the best zucchini recipe I’ve tried. I did make a few changes – I only had whole wheat flour – so I used 1 cup whole wheat, 1/2 cup almond flour, 1/4 cup wheat germ and 1/4 cup ground flax seed. I also didn’t have any apples but has homemade apple sauce so used 3/4 cup homemade applesauce. Definitely going in my go to recipes! Thanks for this recipe!
You’re most welcome Kathryn!
These turned out so amazing!!! They are so good and love that there healthy muffins…Thanks for the yummy receipe… Will be making over and over again
Yay! I’m so glad you liked them Stephanie!
I made these once, and my kids and I really enjoyed them! I was thinking of trying to add some Greek yogurt in, just to up the protein in them. Do you have any suggestions about how to do that?
I’m so glad you like them Miri! I’d first try subbing half the butter with equal amount of yogurt. Check for consistency and see how that batch goes, and then tweak!
Can you include carb counts in your recipes? It would make it more diabetic friendly
Hi Tricia, Unfortunately we’re not set-up with nutrition information at the moment, but I hope to include that in the future!
Do you think this would work as a loaf?
Yes! Just bake it for longer in the oven.
I’ve made these in the past and added water to the batter bc of how dry it is. Works well. Now I need gluten free. Have you made these with only oat flour or oat flour and coconut flour? figuring out how to adjust these. THEy would probably be more dense.
Hi Heather! I haven’t, but I’m currently experimenting with oat flour muffins and you’re right – they’re more dense. I don’t have a recipe to share for zucchini yet, but if you have a GF blend, that should work in this recipe!
So I made these with just oats. So 3 cups I believe. Ground the oats in my food processor. I tried some with and some without apple cider vinegar and it didn’t seem to make a difference. They are absolutely delicious with the oat flour. I didn’t drain the zucchini bc of how dry the batter normally is. But I had to bake them extra long bc they were very moist. I made these ahead of time, stuck them in the freezer for breakfasts the followomg week.
I’m so glad you liked these with just oats Heather! I think not draining the zucchini while using oats is okay b/c oats are so absorbent, but I’d definitely drain if you ever use traditional wheat flour. 🙂