Skip to Content

Carrot and Zucchini Muffins {Kid-Friendly}

Sharing is caring!

Good Morning! I hope you are enjoying summer so far–is it seriously almost July 4th? Do you have any fun plans for the holiday?

Today’s recipe isn’t July 4th themed..but it is kid-friendly which in my house is #1.  Carrot and Zucchini Muffins are a hit with my 2 year old.  They are moist and packed with shredded carrots and zucchini with some added sweetness from dried fruit.



The recipe has nuts in it but if your child is too young or allergic just eliminate them from the recipe.


I have been on a mission to incorporate vegetables into Will’s food whenever possible.  He likes to eat vegetables but not as much as he likes fruit so I need to get that balance in there.  Don’t get me wrong my husband and I liked these muffins too but they were a bigger hit with my son, who calls them “cake.”  Hey, if he wants to think muffins with vegetables in them are cake, I’ll take it!



Carrot and Zucchini Muffins {Kid Friendly}

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 6 1x
  • Category: Muffin


Get your kids to eat their veggies with these carrot and zucchini muffins with the added sweetness of dried fruit and the crunch of nuts.



  • 1/2 cup sugar
  • 2 Tbsp vegetable oil
  • 1/2 tsp salt
  • 1 egg
  • 1 cup zucchini, grated
  • 1 cup carrots, grated
  • 1/4 cup dried fruit (I used dried cranberries, but you could use raisins, pineapple, ect)
  • 1/4 cup walnuts, chopped (optional)
  • 3/4 cup whole wheat flour
  • 1/4 cup whole flax meal
  • 1 tsp baking powder
  • 1 tsp cinnamon


  1. Preheat the oven to 375 degrees. Line 6 cups of a muffin tin with muffin papers (or you could grease each cup).
  2. Whisk together the sugar, oil, salt and egg.
  3. Fold in the zucchini, carrots, nuts and dried fruit.
  4. In a separate bowl whisk together the remaining ingredients. Add to the batter and stir until just combined (make sure not to over-stir).
  5. Divide the better in the prepared muffin cups and let the muffins rest for 10 minutes before putting in the oven.
  6. Bake for approximately 18-25 minutes until the edges are lightly browned and they feel firm when gently pressed (also try inserting a cake tester into the center which will come out clean when the muffins are done).
  7. Remove the muffins from the oven, and cool them in the pan for 10 minutes. Place on a rack and cool completely.


Have a safe and happy holiday!


CommentLuv badge


Wednesday 18th of September 2013

Julia I made these for my 3 year old daughter's preschool class and they were a hit. I doubled your recipe and added vanilla extract, allspice, and nutmeg and it was fantastic. My daughter even helped make these with me. They teacher was quite impressed with my baking skills; thanks for making me look like Martha Stewart


Wednesday 18th of September 2013

I love that you added those spices--that is a fantastic idea! I will need to try that! Also, that is great you were able to involve your 3 year old--nothing like starting them as young as possible! Thanks for the feedback--it is always nice to hear. :)


Thursday 18th of July 2013

It took me a while to get around to making these... and I wasn't sure everyone would be on board, but they certainly are. Thanks for the added yummy in my kitchen!


Thursday 18th of July 2013

Karen-I am so glad your family liked these!! They aren't as bad as they sound! ;)

Maria G.

Friday 5th of July 2013

I love it because it is a healthy muffin recipe. I’m tired of buying store-bought carrot cakes and muffins because it seems like they don’t put carrots more which makes me think they are only carrot cake in color. As this one is homemade, I can be assured I am getting the benefits of carrots even if I am eating sweets.

Stefanie @ Sarcastic Cooking

Wednesday 3rd of July 2013

Forget kid friendly, I want these!!!!


Sunday 7th of July 2013

They are adult friendly too! ;)

Kelli @ The Corner Kitchen

Wednesday 3rd of July 2013

These look so great! I loooovvve carrot & zucchini muffins!


Wednesday 3rd of July 2013

Thanks Kelli! I do too--they are good!