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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Zucchini Muffins with Apples and Carrots
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) (646g)
- 1 tsp salt (6g)
- ¾ cup shredded apple (approx 1 medium apple) (182g)
- ¾ cup shredded carrot (approx 1 large carrot) (72g)
- 8 Tbsp melted butter (115g)
- ½ cup honey (170g)
- ½ cup maple syrup (160g)
- 2 large eggs (100g)
- 2 tsp vanilla (10g)
- 1 cup oat flour (120g)
- 2 cups whole wheat flour (240g)
- 3 tsp cinnamon (7g)
- 2 tsp baking soda (12g)
- 2 tsp baking powder (8g)
- 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 with two substitutions: I used coconut oil instead of butter, and substituted flax for the eggs. To substitute flax for eggs you typically add 1tbsp. flax meal to 3 tbsp. water (for each egg) and let stand for 10 minutes. In this case, I simply added the flax meal to the shredded vegetables, stirred it around, and let that stand while I prepared the rest of the recipe. The water released from the zucchini, carrot and apple served to hydrate the flax. The texture and flavor was great; the coconut oil added a nice hint of flavor in the background and with all the other flavors going on, the ‘flaxiness’ was well-disguised. Will definitely make again!
Wonderful news Marie! Great thinking about the flax absorbing the water from the veggies. Thanks for sharing for other readers looking for a DF alternative!
My husband wasn’t crazy about these muffins because they’re not as sweet as he’s used to, but I like that. I hate feeling like I’m eating cupcakes for breakfast, so I thought these muffins were great. My 2-year-old really liked them too, so my husband is out-voted! They’re also very moist. I probably won’t make them often because they took a while to prepare, but I’m looking forward to eating the leftovers. 🙂
I’m glad you like the recipe Kim! One tip for preparing them: I will shred large batches of zucchini, apples and carrots at the same time and freeze in the correct portions for muffins. Then I pull out to thaw overnight in a colander with a towel underneath. Squeeze out the excess in the morning and keep on going with the recipe!
Hey thanks for the awesome recipe! I was looking for inspiration on how to use my leftover pulp from when I juice and this recipe was my answer. I made one loaf of bread with 2 cups of pulp that I had saved from when I juiced a bunch of carrots, apples, zucchini, and sweet potato. I made it even more delicious by adding cream cheese frosting on top of it that I made with cream cheese, butter, and maple syrup. The whole family loved it! You can’t even tell that there’s a ton of veggies in there. I’m fighting the urge to go in the kitchen and eat some right now. Thanks again!
You’re most welcome Cheri! Love that you used food that would have ordinarily gone in the trash, an then topped it with frosting! I’d have a hard time resisting the urge to have another piece too. Just tell yourself that it’s full of veggies, and that the frosting is healthy fat. 😉
Hi Tiffany!! We are leaving out of town and I needed to A) make travel snacks B) clear out my veggies from the fridge! I had already blanched and froze zuchinni cubes but they worked fine thawed and thrown into my shredder- just had to rinse them with hot water and press out the excess water. I used a ton more carrots because we had too many 🙂 and I did brown sugar instead of honey or maple syrup because I just didnt have any. So not fully healthy but man these came out awesome!!! I added coconut too- just love the texture. Thanks for the recipe! I’ve never had success with all whole wheat but maybe it’s the out flour that makes these so fluffy. YUM!
Hi Sara! I’m so glad you like these! I love that they’re so versatile. I’ve done similar with the veggies on hand and they come out great every time. I bet the brown sugar made a nice little crust too. I’m so humbled that you stopped by to leave a note! Thank you! 🙂
What gluten free flour can I use instead of wheat? Should I just add more oat flour?
Hi Kelley! I’m not very experienced with GF flours, so to be honest, I don’t know what you can sub. You can certainly try oat flour, but it might come out more dense, like baked oatmeal. A GF blend would probably work, otherwise you’ll have to do some GF baking tricks like separating eggs and whipping them and such. 🙂
I haven’t tried this recipe yet (can’t wait though :D) but often in muffin recipes I have had success with subbing a mixture of equal parts rice and tapioca flour for white or wholewheat flour
It’s a pity these giveaways aren’t open to non-residents…. it would be awesome to have a chance to win these! At least I’ve got a fantastic recipe! 😉
I’m sorry Xenia 🙁 I’ll be sure to let MightyNest know. And you’re right, you’ve got the BEST EVER recipe in your hands now!
These look great! My kids can’t have oats…any ideas on substitutions? Thanks 🙂
Any flour you like will work Lisa. I use oats to help boost the nutrition, but it could easily be swapped. I actually forgot about the oats last time and it was just as yummy, lol.
This looks delish. Any suggestions on making it gluten free? Can I just double the out or would quinoa work?
LOL, those muffins are SO good. I’m always making different variations with flours and have yet to make a batch that is bad. I attribute the chocolate. 😉 Sorry for the distraction Abi! 🙂
What a delicious recipe! I just started a diet where I am trying to cut out as many sugars as possible, so this recipe is perfect for me! This is also the first I have heard of MightyNest. I went to their site, and have fallen in love! So many awesome products! Thanks for such a great recipe, and sharing so many great products that I can definitely use!
You’re most welcome Alaina! Love MightyNest’s gear… I could easily spend our grocery budget without thinking twice, lol. I hope you enjoy the recipe, and don’t forget to enter for your chance to win!
Awesome giveaway! Thanks so much! Love all the vibrant pictures you used!
I’ve been craving some type of muffin recipe that’s healthy! This looks delicious!
I think you’ll love these muffins Donna. Good luck on your detox – I wish you the best of luck. You’re much braver than me! 🙂
Dishwasher safe = love. I agree 100%! And many of their items are leak proof too, so we don’t have to think twice about what to pack for lunch. I hope your kids enjoy the recipe Dianna!!
Thanks Kat! The good news is this one recipe makes two good sized loaves, so hopefully it’ll get you a few meals with all the littles gobbling it up!
This sounds really good, I need to try your recipe soon. 🙂
Okay, in an effort not to waste the crumbs, I used all zucchini/yellow summer squash and 3/4 cup applesauce (fresh apples are a bit dear to be putting in muffins right now). AWESOME! My kids want cream cheese frosting on them, though, b/c they are convinced that they’re cake. P.S. I waited to post this, and we did make a cream cheese frosting with just a touch of powdered sugar in it. EVEN BETTER!
You made it already?! Wow Erin, you’re on the ball today! Way to go on not wasting the crumbs – my last batch didn’t have carrots either and it was just as good. Great substitution idea on the applesauce and cream cheese frosting?! Oh my heaven… YUM!
I came to the comments looking for just this! I don’t think I can get my son to touch this without a frosting and was wondering if cream cheese would work. Apparently so! As for the applesauce, did you use the same amount of the sauce as you would have used for the shredded?
Looking to make this for my toddler and baby under 1, would you do all Maple syrup or something else in place of the honey?
I’d use maple syrup, Charlotte!
Oh, my word, those look delish! Thanks for sharing the recipe. We’ve been looking for great lunch storage options for our homeschool co-op. Will definitely check out Mighty Nest!
Thanks Virginia! MightyNest has some super cool gear. Totally drool worthy and affordable for the investment!!
How fun! I’ll definitely be sharing! xo
Thanks Kelly!
Sounds yummy! I just bought some maple syrup and have been looking for ways to use it. Can’t wait to try this out!!
I hope you enjoy the recipe Autumn!
I LOVE that you included 3 different types of fruits and veggies in these – Brilliant! 🙂
Thanks Dena!!
This recipe is so good! I live the spices with the veggies. I decided it is a genius batter for a base and started experimenting with other ingredients. I made a 5 spice, banana, coconut butter version. Then, I made a chocolate, coffee, peanut butter, banana version. All good! Really great recipe! I also love the thickness of the batter because I do not have a muffin pan with me, so I used my air fryer and made “muffin tops”.
Thanks again!
Great variations, Tess – thank you for sharing!!
can i make this as a loaf
There is not enough liquid in these , the batter is dry and thick
Lora – the batter for these is thick and on the dry-er side, but the muffins come out delicious and moist. Did you follow the recipe as written? Did you bake the batter?
I absolutely love this recipe! I used oats instead of the oat flour and they turned out great. We put cream cheese icing on half of them so you can choose if you want a healthy treat or a not-so-healthy treat.
Ooh – I love cream cheese icing!!