Yummy Zucchini and Carrot Muffins!

They taste so good, you won’t believe veggies are hidden inside!

Here is a great recipe for kids and adults alike! I gave these to my sister to taste, and she couldn’t even tell there were vegetables in them!

**TIP** I always sprinkle with granulated sugar or caramel chipits on top. Gives this recipe a little more ‘sweetness’ but they still taste great on their own too!!






Before you start: Grease and flour 12 muffin cups.


  • 2/3 cup vegetable oil
  • 2 eggs
  • 2/3 cup white sugar
  • 1/2 cup  brown sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1.5 teaspoons cinnamon
  • 1 1/2 cups shredded unpeeled zucchini
  • 1/2 cup shredded carrot

Ready, Set, GO!! 
Heat oven to 375°.In a mixing bowl, beat the oil with eggs, white sugar, brown sugar, and vanilla extract.

Combine the flour, soda, baking powder, salt and cinnamon; add to the wet ingredients; stirring until blended.
Fold in the shredded zucchini and carrots.

Fill muffin cups about 3/4 full; sprinkle with cinnamon sugar or granulated sugar, if desired.
Bake for 20-30 minutes until fork comes out dry.

Makes 12.

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