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

Have you tried baking with zucchini yet?If not, I know it sounds weird, and like baked goods are one place, zucchini just does NOT belong. But when shredded into small bits, it adds another element ofmoisture to these muffinswhile alsopacking in a healthy veggie! That’s a win-win in baking if you ask me.

I love thetraditional form of carrot cake, with all its cream cheese frosting goodness, but these muffins make a GREAT substitute—and a muchlighterone, at that. They, of course, have thetraditional spices that make carrot cake so flavorfuland irresistible. These carrot cake zucchini muffins are just so good!

Why You’ll Love This Recipe

You canguiltlessly enjoy thiscarrot cakesubstituteand feel nourished by its healthy ingredients—carrot, zucchini, banana, whole wheat flour, oat flour, nuts or seeds (your choice), and optional dried fruit or raisins.
These muffins make a very filling snack or a great addition to a lunchbox.
They only take a half hour to prep and bake!

Recipe Ingredients

Zucchini –grate a fresh zucchini or use shredded zucchini from the freezer
Carrot
Eggs
Bananas –totally okay to use the ones getting a bit over-ripe!
Sugar –regular granulated sugar or try the healthier coconut sugar
Coconut oil –another vegetable or nut oil can be substituted
Vanilla extract
Whole wheat flour
Oat flour –make your own oat flour by pulsing oats in a blender or food processor until a consistency similar to flour
Baking soda
Baking powder
Spices –cinnamon and nutmeg are traditional carrot cake spices
Optional –nuts, seeds, or any dried fruit

See the recipe card below for full information on ingredients and quantities.

shredded carrots and zucchini in a glass mixing bowl.

How to Make Carrot Cake Zucchini Muffins

Shred and drain carrots and zucchini, then add other wet ingredients, mixing until combined.
Add the dry ingredients and mix.
Fold in the seeds, nuts, and dried fruit, if using.
Bake for about 20 minutes or until done.

Recipe FAQs

How do you remove liquid from zucchini?

There are a couple methods for draining the liquid out of zucchini. The first is placing the shredded zucchini in a colander and pressing down on it to squeeze and drain the water out of it. Or you can place the shredded zucchini on a clean dish towel, wrap it up, and press the veggies inside the towel so it soaks up the liquid.

How long do carrot cake zucchini muffins last?

If you leave these out in a sealed container at room temperature, they’ll last up to 3 days. In the fridge, they’ll keep for up to a week and up to 3 months frozen!

How do you defrost carrot cake zucchini muffins?

Place muffins upside down on a plate in the microwave and heat on high power for 30 seconds. Flip them over so they’re right side up and microwave for another 30 seconds. I also just throw a frozen muffin in lunch boxes, and they thaw by my kids’ lunchtimes!

Expert Tips

Use a cheese grater to shred zucchini for muffins.A blender or food processor might also work; just be careful not to over-blend the zucchini into a liquified state.
Refrigerating the muffinswill help them keep for the week so you can meal prep ahead of time for snacks and lunches.
I am such a huge fan ofhealthy muffinsthat I can make a big batch of and use for snacks, lunch boxes, and breakfasts on the go! A few of my other favorite nutritious muffin recipes includeEasy & Healthy Banana Muffins,Healthy Apple Cinnamon Muffins, andHealthy Whole Grain Zucchini Muffins.