Zucchini Carrot Muffins – Two Peas & Their Pod

Quick Summary

Zucchini Carrot Muffins- moist, naturally sweetened muffins packed with zucchini, carrots, warm spices, coconut, and raisins. The muffins are perfect for breakfast or snack time and they are freezer-friendly too!

I love baking and eating muffins. A few of my favorites include: blueberry, banana, pumpkin, zucchini, strawberry, and chocolate muffins.

I also love these wholesome Zucchini Carrot Muffins. They are naturally sweetened with pure maple syrup and packed with zucchini, carrots, coconut, warm spices, and raisins. The muffin tops have a nice sugary crunch thanks to the turbinado sugar.

The muffins are super moist and are SO good with a little (or a lot) of butter:) Enjoy for breakfast, brunch or snack time. They are kid-friendly and loved by adults too.

I always make an extra batch for the freezer when our garden zucchini is out of control. They freeze beautifully!

Muffin Ingredients

Flour– you can use all-purpose flour or whole wheat flour.
Baking powder and baking soda– make sure they are fresh! I replace my baking powder and soda every 6 months to be safe.
Salt– to enhance the flavors.
Spices– cinnamon, ginger, nutmeg, and ground cloves.
Pure maple syrup– to naturally sweeten the muffins!
Applesauce– make sure you use unsweetened applesauce.
Coconut oil– melted and slightly cooled.
Eggs– use large eggs that are at room temperature.
Vanilla extract– a must!
Zucchini– squeeze out excess liquid in paper towel, but don’t wring it dry. You want some of the moisture so the muffins are moist.
Carrots– use a box grater or food processor to shred the carrots and zuccchini.
Coconut– you can use unsweetened or sweetened coconut flakes.
Raisins– if you don’t like raisins, you can use dried cranberries.
Turbinado sugar– for sprinkling on top of the muffins.

zucchini carrot muffin batter in bowl with spoon.

How to Make Zucchini Carrot Muffins

Preheat the oven to 375 degrees F.
Line a muffin tin with paper liners and spray them with nonstick cooking spray. Set aside.
In a medium bowl, whisk together the dry ingredients.
In a large bowl, combine the maple syrup, applesauce, and melted coconut oil. Whisk in the eggs and vanilla extract.
Add the dry ingredients to the wet ingredients and stir until just combined, don’t over mix. Gently fold in the zucchini, carrots, coconut, and raisins.
Divide the batter equally amongst the muffin cups. Sprinkle each muffin with turbinado sugar.
Bake until the muffins are golden brown and the tops of the muffins bounce back when you gently press on them. You can also insert a toothpick into the center of a muffin, if it comes out clean, they are done.
Let the muffins cool in the pan for 5 minutes. Remove muffins from the tin let cool another 15 minutes.

How to Store & Freeze

How to Store: store the muffins at room temp in an airtight container for up to 2 days. The muffins will get more moist as they sit. If you live in a hot and humid climate, you might want to store them in the fridge after 2 days so they don’t get too moist and gummy in texture.
How to freeze: store the cooled muffins in a freezer container or freeze bag for up to 3 months. Thaw at room temperature, or heat up in the microwave for about 30 seconds.

FAQ

Can I make these muffins gluten-free?

Yes, you can use an all-purpose gluten-free flour. I recommend Cup4Cup.

Can I make these muffins vegan?

Yes, use flax eggs instead of regular eggs for vegan muffins.

What can I replace the coconut oil with?

You can use vegetable oil, canola oil, or melted butter if you don’t want to use melted coconut oil.

I don’t like raisins, can I leave them out?

Yes, if you don’t care for raisins, you can leave them out or use dried cranberries instead.

zucchini carrot muffin cut in half with butter.

More Muffin Recipes

Find all of our muffin recipes HERE!

Muffins

Carrot Zucchini Muffins

2 cups all-purpose or whole-wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 cup pure maple syrup
1/3 cup unsweetened applesauce
1/3 cup coconut oil, melted and slightly cooled
2 large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 cup shredded zucchini, squeeze out excess liquid in paper towel*
1 cup shredded carrots
1/2 cup flaked coconut
1/3 cup raisins or dried cranberries
2 tablespoons turbinado sugar, for sprinkling on muffins

Preheat the oven to 375 degrees F.
Line a muffin tin with paper liners and spray them with nonstick cooking spray. Set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
In a large bowl, combine the maple syrup, applesauce, and melted coconut oil. Whisk in the eggs and vanilla extract.
Add the dry ingredients to the wet ingredients and stir until just combined, don’t over mix. Gently fold in the zucchini, carrots, coconut, and raisins.
Divide the batter equally amongst the muffin cups. Sprinkle each muffin with turbinado sugar. Bake for 20 to 24 minutes or until the muffins are golden brown and the tops of the muffins bounce back when you gently press on them. You can also insert a toothpick into the center of a muffin, if it comes out clean, they are done.
Let the muffins cool in the pan for 5 minutes. Remove muffins from the tin let cool another 15 minutes. Enjoy!

Give the shredded zucchini a good squeeze in a paper towel, but don’t wring out all the moisture. You want to keep some of the liquid, so the muffins are moist.

Calories: 221kcal, Carbohydrates: 32g, Protein: 4g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 27mg, Sodium: 166mg, Potassium: 269mg, Fiber: 4g, Sugar: 10g, Vitamin A: 1847IU, Vitamin C: 3mg, Calcium: 52mg, Iron: 1mg