Zucchini Muffins

Healthy Carrot Cake Zucchini Muffins

  • Author: Melissa Griffiths - Bless this Mess
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 minutes
  • Yield: 18 muffins 1x


Healthy carrot cake zucchini muffins come together in just a half hour and have all your favorite carrot cake flavors with an added kick of nutrients from wholesome ingredients!



  • 2 cups zucchini, grated
  • 1 cup carrot, grated
  • 2 eggs
  • 2 bananas, mashed
  • ¾ cup granulated sugar or coconut sugar
  • ½ cup coconut oil, melted
  • 2 teaspoons vanilla extract
  • 2 cups whole wheat flour
  • ¾ cup oat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon cinnamon
  • ½ teaspoon nutmeg
  • ½ cup nuts or seeds of choice, optional (I used hemp seed)
  • ½ cup raisins, craisins, or any dried fruit, optional


  1. Preheat oven to 350 degrees F. Line or grease 18 muffin cups.
  2. Shred and drain zucchini and carrots. Allow to drain in a colander, or squeeze out excess moisture with a towel. Set aside.
  3. In a large bowl, combine the eggs, bananas, sugar, oil, and vanilla. Whisk until well-combined.
  4. Add zucchini and carrots to the bowl. Stir together just until combined.
  5. Add the whole wheat flour, oat flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  6. Mix just until combined. Don’t over-mix this!
  7. Fold in the seeds or nuts and dried fruit, if using.
  8. Fill muffin cups about ¾ full. 
  9. Bake for about 20 minutes, or until muffins are browned on top, spring back when you press on them, and a toothpick comes out clean.
  10. Cool in muffin tin for 5 minutes, then remove from tin and cool for 20 more minutes.


  • *To make oat flour, simply grind oats in a blender or food processor, measure after grinding.
  • Muffins can be stored in an airtight container for up to 3 days at room temperature, refrigerated for a week, or frozen for up to 3 months.
  • To defrost and serve frozen muffins, place up to 4 frozen muffins upside down on a microwave-safe plate in the microwave and cook for 30 seconds on high power. Then turn muffins right side up and cook for 30 seconds more.
  • I’ll often put frozen muffins right in my kids’ lunch boxes; they thaw before lunch just great.
  • Category: breakfast, snack
  • Method: bake
  • Cuisine: American
Nutrition Information: YIELD: 18
Amount Per Serving: Calories: 207.7 Fat: 9.4g Cholesterol: 20.7mg Sodium: 150.2mg Carbohydrates: 29g Sugars: 13.2g Protein: 3.8g Vitamin A: 67.3µg Vitamin C: 3.9mg

Keywords: zucchini muffin, easy muffin, muffin recipe, carrot cake muffin, breakfast, snack, healthy, whole wheat, whole grain