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.