Moist Carrot & Zucchini Veggie Muffins

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

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 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.

★ 4.0 (11 ratings) Prep: 20 min Cook: 20 min Serves 12 American cuisine 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F and line a 12-cup muffin tin with paper liners.
  2. 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.
  3. 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.
  4. Step 4: Pour the wet ingredients into the dry ingredients and stir until just combined (do not overmix).
  5. 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.
  6. Step 6: Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.

Frequently asked questions

How long does Moist Carrot & Zucchini Veggie Muffins take to make?

Total time is about 40 minutes (20 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Moist Carrot & Zucchini Veggie Muffins?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep carrots from drying out.

Can I substitute ingredients in Moist Carrot & Zucchini Veggie 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 Moist Carrot & Zucchini Veggie 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 Moist Carrot & Zucchini Veggie Muffins?

American kid friendly 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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