Zucchini Carrot Muffins

"This recipe was entered into a muffin contest. It's from taste of home. It was entered by Loretta Blaine. I think this sounds delicious! It was in the top 12."
photo by Caramella photo by Caramella
photo by Caramella
photo by Caramella photo by Caramella
photo by patti k. photo by patti k.
Ready In:




  • Gently toss together carrot, zucchini, apple, coconut, almonds and orange peel; set aside.
  • In a large bowl, combine flour, sugar, cinnamon, baking sida and salt.
  • Combine eggs, oil and vanilla; stir into dry ingredients just until moistened (batter will be thick). Fold in carrot mixture.
  • Fill greased or paper-lined muffins cups two-thirds full. Bake at 375 for 20-22 minutes or until a toothpick comes out clean.
  • Cool in pan 10 minutes before removing to wire rack.

Questions & Replies

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  1. My 1.5 yo daughter and I made these muffins. They are wonderful! I made only a half batch. I omitted the almonds and did equal parts carrot and zucchini. I decreased the oil by two tablespoons (remember I am making a half batch), and added 1 T almond butter and 1 T applesauce. I also decreased the sugar 1/2 cup instead of 3/4. Just to make give it a bit of extra nutrition power I added 3 T toasted wheat germ. YUM!
  2. Delicious! I omitted the nuts, so that my daughter can bring some to school. They turned out perfectly! Only change i made was to only add 3/4C of sugar and then 1/4C Maple syrup. Figured that would make them really moist and it did!! Now I'm making more, but this time i omitted the almonds (actually forgot it), toasted both the walnuts and the coconut! This is gonna be Earth shattering delish!!! Oh and I'm gonna top some with maple butter!
  3. Very nice, I made half the recipe. It's also quite fool proof, I put amounts more or less and still the muffins came out nice. The kids liked them a lot and it's a great way of putting inside stuff they wouldn't normally eat (in our case carrots and zucchini....). Next time I'm planning to add some flax seeds. Thank you for sharing this recipes.
  4. yumyumyum! I try not to rate a recipe when I have changed everything about it, but I really feel like this recipe is pretty versatile. I used what I had on hand, trying to stay as true to it as possible. (for me!) I had frozen 3 cup packages of mixed shredded squash,zucchini and carrots from last fall and was looking for a way to use them up! One of these baggies, + a finely chopped apple fit the recipe perfectly! I didn't have cinnamon but I had apple pie spice so I used that, and I did not have vegetable oil so I used melted coconut oil. I also did not have almonds so I used walnuts. I also used a mixture of all purpose and whole wheat flour. Awesome!!!! Warm from the oven, they are fantastic! We will see what happens to the texture and flavour when they are completely cooled. I reserved one star just in case they become "meh" :)
  5. These muffins are amazing! I realized after I made them that I forgot the coconut flakes, so I'm sure they'll be even more amazing the next time I make them!


  1. Awesome!! Love the texture and flavor. I used whole wheat flour. I also used coconut oil instead of vegetable oil. So really I just made some little healthy substitutions and did not set out to alter the recipe LOL. Still turned out delicious even with these little modifications! I've made these several times and sometimes I don't have enough carrots, or enough apples, so I just kind of make up for it by adding extra of another fruit/veggie, just as long as I get to 4 cups. Also, I don't always have the coconut. They still always turn out awesome. A tablespoon of cinnamon really goes well with the apples, carrots, and zucchini.
  2. These were fun to make with my 5 year old. The kids loved them and couldn't stop asking for more. Used pecans instead of almonds.
  3. This was so yummy! I made some for my parents as an impromptu gift in the mail -- they loved them! I used half brown sugar and half white sugar rather than just all white sugar. I also used walnuts in place of almonds. Such a yummy fall treat to make -- it's going in the books as a keeper!!
  4. I made a lot of substitutions based on what I had and they still turned out great! I used all zucchini (no carrot or apple) and subbed part of the flour with cornmeal, and part of the sugar with brown sugar. I used pecans instead of almonds and no coconut. Orange and lemon zest, and added some fresh grated ginger on a whim.



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