Moist Carrot & Zucchini Veggie Muffins
Soft, spiced muffins that hide grated carrots and zucchini within a sweet, tender crumb—perfect for breakfast or a snack kids won't question. This American-inspired kid-friendly recipe, ready in about 40 minutes, pairs carrots, zucchini, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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, grated (1 large carrot, peeled) carrots
- 1/2 cup, grated (1/2 medium zucchini, peeled) zucchini
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsweetened applesauce
- 1/4 cup vegetable oil
- 1 large egg
- 1/4 cup buttermilk
The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 375°F and line a 12-cup muffin tin with paper liners.
- Step 2: In a medium bowl, combine 1 cup grated carrots, 1/2 cup grated zucchini, 1/2 cup unsweetened applesauce, 1/4 cup vegetable oil, 1 large egg, and 1/4 cup buttermilk. Mix until smooth.
- Step 3: In a separate large bowl, whisk together 1 cup all-purpose flour, 1/2 cup sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg.
- Step 4: Pour the wet ingredients into the dry ingredients and stir until just combined (do not overmix).
- Step 5: Divide batter evenly into muffin cups (filling 2/3 full) and bake for 18-20 minutes until a toothpick inserted into the center comes out clean.
- Step 6: Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.









