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Zucchini-Carrot Muffins


Nothing beats a warm Zucchini-Carrot Muffin slathered in butter first thing in the morning to get your day started on a positive note. Enjoy!

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  • 2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1 pinch ground cloves
  • 2 eggs
  • 1/2 cup vegetable oil
  • 3/4 cup sugar
  • 1 small zucchini, shredded (3/4 cup)
  • 1 small carrot, grated (1/2 cup)
  • 1/2 cup sunflower seeds


Servings 12
Preparation time 15mins
Cooking time 40mins
Adapted from


Step 1

Heat oven to 350°F.

Coat wells of mini-bundt or standard-size muffin pan with nonstick cooking spray.

Whisk together flour, baking soda, baking powder, salt, ginger, cinnamon and cloves in large bowl.

Mix eggs, oil and sugar in medium-size bowl. Whisk for 30 seconds to dissolve sugar. Stir in shredded zucchini and carrot.

Stir egg mixture into flour mixture. Stir in sunflower seeds. Divide batter equally among wells, a slightly heaping 1/4 cup in each.

Bake at 350°F for 23 to 25 minutes or until crowned and lightly browned. Remove from pan to wire racks to cool.

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