Zucchini Carrot Muffins

By: Polly ConnerPosted: 7/16/25Updated: 7/16/25

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4.88 from 8 votes

These Zucchini Carrot Muffins are naturally sweetened, veggie-packed, and full of wholesome ingredients like oats, flaxseed, and banana. Perfect for a quick breakfast, snack, or lunchbox treat.

Table of Contents

4 Reasons You’ll Love Zucchini Carrot Muffins

Nutritious: Thanks to whole wheat flour, flaxseed, oats, zucchini, carrots, and bananas, you’re getting lots of fiber, vitamins, and minerals.
Filling: Thanks to all that fiber, these are a hearty, satiating snack or breakfast. Send in lunchboxes, too.
Use Up Produce: Have frozen zucchini, carrots, or bananas to use up? This is the perfect recipe!
Freezer-Friendly: Make a double or triple batch and freeze to have on hand for quick breakfasts, snacks, or lunches. We include directions below.

Polly’s Tips for Success

For even more sneaky vegetables, add a handful of spinach to the blender with the rest of the wet ingredients.
For a warmer spice flavor, add 1/2 teaspoon of apple pie spice. I used this once because I was out of cinnamon and it was delicious!
Use a silicon muffin pan or silicone muffin liners. After testing the recipe both ways, we found that baking in silicone yielded better results.
Use the toothpick method to determine doneness. When baking with produce, timing can vary a lot.
Double the batch. These make a great grab-and-go breakfast so stock up

Ingredients

Here are the ingredients you’ll need to make Zucchini Carrot Muffins.

Ingredient Notes

Buy and use pre-grated carrots to help cut down on prep time.
I always use white whole wheat flour when I bake and a recipe calls for whole wheat flour. It’s lighter than regular whole wheat flour.
You can use quick oats as a substitute for whole oats.
Light brown sugar or coconut sugar can be used in place of dark brown sugar.
Any neutral oil (vegetable, canola, etc.) can be used in place of the avocado oil.
Honey can be used in place of maple syrup, although it is a bit more dense.

How to Make Zucchini Carrot Muffins

Here is a quick overview of how these muffins come together but you’ll find the full printable recipe at the bottom of this post.

Dry Ingredients: In a large mixing bowl, mix together flours, flaxseed, oats, brown sugar, baking soda, baking powder, salt, and cinnamon.
Wet Ingredients: In a blender, blend together milk, oil, maple syrup, eggs, vanilla, chopped zucchini, grated carrots, and chopped banana.
Combine: Pour liquid ingredients into dry ingredients and stir just until ingredients are combined.
Bake: Fill greased muffin tins with 1/4 cup of the batter. Bake for 20-22 minutes.

Four photos-- first is dry ingredients in a mixing bowl; second is a blender with wet ingredients; third is all of the ingredients mixed together; last is cooked muffins cooling on a baking rack.

How to Freeze Muffins

Here’s how to freeze these muffins:

Bake as directed.
Let them cool completely.
Place them in a gallon-sized freezer bag and seal tightly–squeezing out as much air as possible.
Store in the freezer for up to 3 months.

Read this entire post on how to store and freeze muffins for more info!

FAQs

How do I chop up the zucchini and grate the carrot before blending?

In our recipe testing, we found that the vegetables blended up much better when broken down a bit first. This is especially true for the carrots.

But if you have a high powered blender like a Vitamix, I think you could toss in chunks of carrots and zucchini and blend with no problem.

How long will muffins last at room temperature?

If you place muffins in an airtight situation, the moisture will migrate to the top, resulting into a squishy muffin top. But if you surround them with paper towels, they will absorb some of the moisture trying to escape and they should be good at room temperature for at least three days.

What if I don’t have a blender?

You can grate the zucchini and carrot and mash the banana and combine the wet ingredients together in a bowl before adding to the dry ingredients. The muffins may have a slightly different texture but that’s okay.

More Good-for-You Muffins You’ll Love!

Muffins on a cooling rack in pink and blue silicone liners.

Polly Conner

As co-founder of Thriving Home, Polly’s passionate about helping busy parents get dinner on the table. With a house full of kids, dogs, and (usually) a DIY project in the works, she knows firsthand how every minute (and every dollar) counts. As a business owner, she enjoys wearing multiple hats and serves best as a project manager for Thriving Home.