Carrot and Zucchini Chocolate Muffins

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fudgy, moist muffins with grated carrots and zucchini hidden in a cocoa-rich batter that kids devour. This American-inspired recipe, ready in about 35 minutes, layers all-purpose flour, carrots, zucchini into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 12 American cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. Step 2: Whisk 2 cups all-purpose flour, 1/4 cup cocoa powder, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1/2 tsp cinnamon in a large bowl.
  3. Step 3: In a separate bowl, combine 1 cup grated carrots, 1 cup squeezed zucchini, 1 cup sugar, 1/2 cup applesauce, 1/2 cup vegetable oil, and 2 large eggs; mix until smooth.
  4. Step 4: Gradually add the dry ingredients to the wet mixture, stirring until just combined, then fold in 1/4 cup chopped walnuts.
  5. Step 5: Divide batter evenly into 12 muffin cups, filling each 3/4 full.
  6. Step 6: Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.

Frequently asked questions

How long does Carrot and Zucchini Chocolate Muffins take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Carrot and Zucchini Chocolate Muffins?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Carrot and Zucchini Chocolate Muffins?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Carrot and Zucchini Chocolate Muffins for a different number of people?

The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Carrot and Zucchini Chocolate Muffins?

American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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