Zucchini Carrot Muffins

This year, my zucchini plants have been perfectly prolific. Not too many, not too little. Just the right amount of squash has grown in our garden and I couldn’t be happier. While my babies were requesting my chocolate zucchini bread, I was fermenting some zucchini and carrot relish. It got me thinking, how good would zucchini carrot muffins be?! So I got to work! 

Years ago, I ate a zucchini, carrot, and apple bread that I adored. I perhaps baked it a few times while my big kiddo was a tot (he’s in high school now!), but hadn’t made it since then. While that was delicious, I thought giving the two a try might be equally good. I gathered a few ingredients, shredded some zucchini and carrots, and got to work. 

Needless to say, my little one ate them all for breakfast. And when I saved a few for snacks during the day, she was disappointed in me. What I know is that it’s a fun way to sneak a few veggies into breakfast for my babies and I am totally happy with that! Ready to start baking? Let’s get going! 

Your Ingredients for Zucchini Carrot Muffins

  • ¼  cup oil 
  • ½ cup brown sugar 
  • 2 eggs
  • ½ tablespoon vanilla 
  • 1 ½ cup flour 
  • 1 teaspoon baking soda 
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon cloves
  • 1 cup shredded zucchini
  • 1 cup shredded carrot
  • ½ cup ground nuts, optional 

Your Steps

Preheat the oven to 350 degrees. Prepare 12-15 muffin tin vessels with liners or by spraying with cooking spray.

In a large bowl, combine oil, brown sugar, eggs, and vanilla. Combine well. In a separate bowl, combine flour, salt, baking powder, baking soda, cinnamon, nutmeg, and cloves. Stir into the wet ingredients until just combined. Add zucchini, carrot, and nuts. Fold them into the batter. 

Spoon the batter into prepared muffin tin, filling ¾ of the way full. Bake for 16-20 minutes, until a toothpick can be inserted and when removed, comes out clean.

zucchini carrot muffins

Zucchini Carrot Muffins

These zucchini carrot muffins are a perfect fall treat with their warming spices. Give them a try for breakfast or a snack throughout the day!
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast
Cuisine American
Servings 12 muffins

Equipment

Ingredients
  

  • ¼ cup oil
  • ½ cup brown sugar
  • 2 eggs
  • ½ tablespoon vanilla
  • 1 ½ cup flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • teaspoon cloves
  • 1 cup shredded zucchini
  • 1 cup shredded carrot
  • ½ cup ground nuts optional

Instructions
 

  • Preheat the oven to 350 degrees. Prepare 12-15 muffin tin vessels with liners or by spraying with cooking spray.
  • In a large bowl, combine oil, brown sugar, eggs, and vanilla.
  • Combine well. In a separate bowl, combine flour, salt, baking powder, baking soda, cinnamon, nutmeg, and cloves.
  • Stir into the wet ingredients until just combined. Add zucchini, carrot, and nuts. Fold them into the batter.
  • Spoon the batter into prepared muffin tin, filling ¾ of the way full. Bake for 16-20 minutes, until a toothpick can be inserted and when removed, comes out clean.
Keyword baking, breakfast muffins, carrots, muffin recipe, muffins, zucchini, zucchini and carrot, zucchini bread
Tried this recipe?Let us know how it was!

Looking for other delicious muffin recipes?

I love a good muffin and that means I have a ton of recipes for you to try! Check out my baking page to find all of them. Or click a link below!

Carrot Cake Baked Oatmeal

I am back with another baked oatmeal recipe: carrot cake baked oatmeal! After I tried my first baked oatmeal recipe, I was itching to try another. I generally say that I don’t love breakfast. I have a few stand by things I eat and that’s it. When I ate at McDonald’s, I used to be so annoyed when I got there 20 minutes before their breakfast menu switched to lunch and I had to get breakfast. Now, I still don’t dig breakfast, but I am starting to branch out and discover new, healthy meals!

In a recent post, I talked about my favorite things: cooking from scratch, using what is on hand, and finally, inserting vegetables whenever I can. Which I did here, but we will call it a cake to trick our brains, right? 🙂 

Rather than buy oat flour, I made my own using my food processor. It’s so simple my friends. Just put some old fashioned oats into your processor and hit blend until your texture is very coarse flour (I use my Kitchen Aid 7 Cup and it’s grand!). I poured a few cups of oats into my mixture, ground them up, and stored them in an air tight container. 

I have a few other recipes that call for ground oats like these simple energy balls, banana nut baked oatmeal, and this great banana bread, so having some on hand isn’t a bad idea. 

Ready to get mixing and baking? I hope so! Let’s make some carrot cake baked oatmeal!

Your Ingredients for Carrot Cake Baked Oatmeal 

  • ⅓ to ½ cup grated carrot 
  • ⅓ cup oat flour
  • 1 tablespoon maple syrup 
  • ½ teaspoon cinnamon
  • ½ teaspoon baking powder
  • 2 tablespoons chopped walnuts
  • ⅓ cup unsweetened almond milk 
  • ⅛-¼ teaspoon vanilla extract, optional 

Your Steps to Banana Nut Baked Oatmeal 

Preheat the oven to 375 degrees. Grease a ramekin with non-stick cooking spray. Combine all ingredients in a small bowl, mixing until well combined. Pour into greased ramekin. Bake on the middle shelf for 15-20 minutes, depending on the texture you want your oatmeal to be. I like it to feel more like a bread than goo-ey, so I shoot for the 20 minute mark. 

Carrot Cake Baked Oatmeal

Cake and vegetables for breakfast?! Why not?
Course Breakfast
Cuisine American
Servings 1

Ingredients
  

  • ⅓ to ½ cup grated carrot
  • cup oat flour
  • 1 tablespoon maple syrup
  • ½ teaspoon cinnamon
  • ½ teaspoon baking powder
  • 2 tablespoons chopped walnuts
  • cup unsweetened almond milk
  • ⅛-¼ teaspoon vanilla extract optional

Instructions
 

  • Preheat the oven to 375 degrees. Grease a ramekin with non-stick cooking spray.
  • Combine all ingredients in a small bowl, mixing until well combined.
  • Pour into greased ramekin. Bake on the middle shelf for 15-20 minutes, depending on your texture preference.
Keyword baked oatmeal, Breakfast, carrot, carrot cake
Tried this recipe?Let us know how it was!