Carrot Zucchini Spice Muffins


These Carrot Zucchini Spice Muffins are the perfect muffins to finish up summer with! They’re perfectly spiced, deliciously sweet, incredibly moist and just simply irresistable!

Carrot Zucchini Spice Muffins

Yes please to this combo! It’s been far too long since I’ve shared a batch of muffins. The last muffins I shared were these Healthier Whole Wheat Honey Banana Muffins. And yes of course those muffins are the perfect use for overripe bananas but when you’ve got an abundance of that end of summer zucchini and carrots around these are the muffins you’ll want to make!

Carrot Zucchini Spice Muffins


I’ve already made these muffins three times this summer and I just made them again to put in my kids school lunches. Because we are all crazy about these muffins!

I’ve made them with white all-purpose flour and white whole wheat flour, and both work really well here.

So if you are going the healthier route and using white whole wheat flour you could also cut back on the sugar some and maybe even replace a little bit of the sugar with real maple syrup.

Carrot Zucchini Spice Muffins

But I personally prefer them just as they are, more of like a treat.

Because they remind me of one of my favorite cake – CARROT CAKE! And carrot cake is sweet.

Carrot Zucchini Spice Muffins

But here I’m sacrificing and leaving off a cream cheese frosting, but if you wanted to turn these into cupcakes that would be perfectly acceptable.

These could totally pass for cupcakes too.

And if you need to hide the fact that there’s zucchini in them from your kids, just peel the zucchini first. Because some kids hate “that green stuff.”

Carrot Zucchini Spice Muffins

Whip a batch of these up this week! You won’t regret it!

Easy to make, no mixer required and brimming with flavor. That’s my kind of breakfast or midday treat!


Carrot Zucchini Spice Muffins

4.5 from 4 votes

These Carrot Zucchini Spice muffins are likely to become a new favorite! Deliciously spiced, perfectly sweet and incredibly moist. Such a tasty treat!

Prep Time: 15 minutes
Cook Time: 23 minutes
Total Time: 38 minutes
Servings: 12 muffins


  • 2 cups (284g) all-purpose flour or white whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves (optional)
  • 1/2 cup (105g) granulated sugar
  • 1/2 cup (110g) packed light brown sugar
  • 1/4 cup + 2 Tbsp (90ml) canola oil
  • 1/4 cup + 2 Tbsp (100g) unsweetened applesauce
  • 2 large eggs
  • 1 1/2 tsp vanilla extract
  • 1 cup (130g) peeled, finely shredded carrots
  • 1 cup (156g) unpeeled, finely shredded zucchini
  • 3/4 cup (80g) chopped walnuts or pecans (optional)


  1. Preheat oven to 350 degrees. Line a muffin pan with 12 paper muffin cups. 

  2. In a mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves for 20 seconds. Set aside.
  3. In a separate large mixing bowl whisk together granulated sugar and brown sugar. 

  4. Add in canola oil, applesauce, eggs and vanilla and whisk until well combined. 
  5. Stir in carrots and zucchini. Add in flour mixture and walnuts if using then stir and fold batter with a rubber spatula just until combined.

  6. Divide batter among prepared muffin cups filling each cup nearly full. 

  7. Bake in preheated oven until toothpick inserted into center comes out clean, about 20 - 24 minutes. 
  8. Cool in muffin pan several minutes then transfer to a wire rack to cool completely. Store muffins in an airtight container.
  9. Recipe source: Cooking Classy


  • Alma C: Hi…. loved the domed top! just want to ask if you used the regular cupcake pan for these? Thanks! September 5, 2017 at 12:25am Reply

    • Jaclyn: Yes just a standard size muffin pan. Hope you love them! September 5, 2017 at 9:01am Reply

  • Éloïse Guy: Hello , there is no milk , is that normal cause on the picture , we can see milk in the bowl ? Thanks youu xox September 5, 2017 at 2:35pm Reply

    • Jaclyn: It’s actually just the egg/sugar mixture. The first time I used an electric hand mixer and it whipped up those eggs a little and gave the frothy white appearance but I made the recipe again without the mixer and just a whisk and it worked just the same. September 5, 2017 at 9:12pm Reply

  • Nancy: I replaced canola oil with coconut oil…and it worked great. Yum! September 5, 2017 at 8:08pm Reply

    • Jaclyn: Glad you liked them Nancy! September 5, 2017 at 9:08pm Reply

  • Katerina: So delicious, thank you for a great recipe! September 8, 2017 at 7:31pm Reply

    • Jaclyn: You’re very welcome! Thanks for your review Katerina! September 8, 2017 at 10:05pm Reply

  • Leah: Hey! These look amazing. Can I make them in a mini muffin pan? September 10, 2017 at 1:26pm Reply

    • Jaclyn: Yes that should work out great as well, just cut back on the baking time by about half or more (is my guess). September 11, 2017 at 1:46pm Reply

  • Sally: Will be trying these today, can’t wait lot taste them. The only thing that would be helpful pop flu is a calorie vCard count. September 20, 2017 at 9:42am Reply

  • Chelsea: These muffins were delish! I made them last night with some modifications such as using coconut oil instead of canola and I added a half cup of canned pineapple because it was leftover from another recipe and wanted to add a little more moisture and flavor! These muffins are nice and moist and not too sweet, plus the carrots and zucchini make them healthy! (right, lol?) I ate 3 straight out of the oven! Thanks for the recipe! November 15, 2017 at 9:32pm Reply

    • Jaclyn: You’re welcome! Thanks for the great review! November 16, 2017 at 1:32pm Reply

Add your comment:

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Copyright 2011-2018 Cooking Classy | Privacy Policy
Design by cre8d