Carrot and Zucchini Chocolate Muffins

By AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

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.

Ingredients

• 2 cups all-purpose flour
• 1 cup grated carrots
• 1 cup grated and squeezed zucchini
• 1 cup granulated sugar
• 1/2 cup unsweetened applesauce
• 1/2 cup vegetable oil
• 2 large eggs
• 1/4 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/4 cup chopped walnuts

The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide

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.