Zucchini Carrot Muffins: Moist, Veggie-Packed Goodness
These Zucchini Carrot Muffins are the perfect blend of wholesome and delicious—soft, moist, naturally sweet from the veggies, and just the right amount of spice. They’re great for breakfast on the go, school lunches, or an afternoon snack that feels like a treat without the guilt. Packed with hidden veggies, they’re a hit with kids and adults alike. The Geedel rotary cheese grater makes quick work of prepping the zucchini and carrots, so you can have fresh-baked muffins in no time.
🥕Ingredients (Makes 12 standard muffins)
Dry Ingredients
2 cups all-purpose flour (or half whole wheat for extra nutrition)
¾ cup granulated sugar (or brown sugar for deeper flavor)
1 tsp baking soda
1 tsp baking powder
½ tsp salt
2 tsp ground cinnamon
¼ tsp ground nutmeg (optional)
Wet Ingredients
2 large eggs
½ cup vegetable oil or melted coconut oil
⅓ cup unsweetened applesauce (adds moisture and natural sweetness)
2 tsp vanilla extract
Add-Ins
1 cup shredded zucchini (about 1 medium zucchini)
1 cup shredded carrots (about 2 medium carrots)
½ cup chopped walnuts or pecans (optional)
½ cup raisins or chocolate chips (optional)
🍳 Step-by-Step Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease.
Shred the veggies: Using the cheese grater hand crank with the coarse shredding blade, feed the zucchini and carrots through the chute while turning the handle. The shreds come out uniform and quick—no messy knuckles!
Gently squeeze excess moisture from the shredded zucchini using a clean kitchen towel or paper towels (carrots usually don’t need squeezing).
In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg.
In a separate bowl, beat the eggs, then mix in oil, applesauce, and vanilla until smooth.
Pour the wet ingredients into the dry and stir just until combined—don’t overmix.
Fold in the shredded zucchini, carrots, and any optional nuts or raisins.
Divide batter evenly among the muffin cups (they’ll be about ¾ full).
Bake until a toothpick inserted in the center comes out clean and tops are golden. Let cool in the pan for a few minutes, then transfer to a wire rack.
🥒Tips & Variations
Healthier Twist: Swap half the oil with extra applesauce or use Greek yogurt.
Spice It Up: Add a pinch of ginger or cloves for warmer flavor.
Topping Idea: Sprinkle coarse sugar or a simple streusel on top before baking for crunch.
Storage: Keep in an airtight container for up to 3 days, or freeze for up to 3 months.
Gluten-Free: Use a 1:1 gluten-free flour blend.
🧁Final Thoughts
These Zucchini Carrot Muffins are proof that sneaking veggies into baking can taste amazing. Tender, flavorful, and naturally moist, they’re a family favorite that disappears fast. With the help of the Geedel Rotary Cheese Grater for fast, even shredding, you’ll find yourself making them again and again.
