Hidden Veggie Zucchini Muffins

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

Moist, whole-grain muffins packed with grated zucchini and carrots, hidden in a sweet batter that even picky eaters will devour. This American-inspired kid-friendly recipe, ready in about 40 minutes, pairs zucchini, carrots, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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

• 1 cup, finely grated and squeezed dry zucchini
• 1/2 cup, grated carrots
• 1 1/2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 large eggs
• 1/2 cup maple syrup
• 1/4 cup, melted coconut oil
• 1 tsp vanilla extract
• 1/4 cup chopped walnuts

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Instructions

1. Step 1: Preheat oven to 350°F and grease a 12-cup muffin tin.
2. Step 2: In a large bowl, whisk 1 1/2 cups all-purpose flour, 1/2 cup whole wheat flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt until well combined.
3. Step 3: In a separate bowl, whisk 2 large eggs, 1/2 cup maple syrup, 1/4 cup melted coconut oil, and 1 tsp vanilla extract until smooth.
4. Step 4: Stir 1 cup grated and squeezed zucchini and 1/2 cup grated carrots into the wet ingredients, then fold in the dry ingredients until just combined.
5. Step 5: Gently fold in 1/4 cup chopped walnuts, then divide the batter evenly into the muffin tin.
6. Step 6: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.