Carrot and Zucchini Muffins

March 18, 2013

It’s cold and wet.

You have a giant zucchini sitting on your kitchen bench.

You have a five year old wailing because he is ‘boooorrrred’.

What do you do?

You make muffins that’s what you do. Carrot and Zucchini Muffins!

carrot and zucchini muffin recipe

These muffins are a slight twist on our favourite (no nuts) carrot cake recipe, switching out half (or more) of the carrot for zucchini and adding extra sultanas and delicious spices. Even though this recipe makes a lot of little muffins, they never last long!

Carrot and Zucchini Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 30 small muffins
  • 2 cups plain flour
  • 2½ teaspoons baking soda
  • 1½ teaspoon ground cinnamon
  • 1½ teaspoon all spice (or mixed spice)
  • 1 teaspoon ground ginger
  • 1 cup brown sugar
  • ¾ cup white sugar
  • 1 cups canola oil
  • ¼ cup yoghurt
  • 4 large eggs
  • 3 cups grated carrots and/or zucchini
  • 1 cup sultanas
  1. Preheat oven to 180 degrees Celsius.
  2. Whisk the flour, baking soda, and spices in a medium bowl to blend.
  3. Whisk sugar, oil and yoghurt in separate bowl until well blended.
  4. Add in the eggs 1 at a time, whisking well after each one.
  5. Add flour/spice mixture and stir until blended.
  6. Stir in carrots and zucchini, and sultanas.
  7. Fill cupcake liners almost to the top and bake for approx 30 minutes or until a skewer poked in the middle comes out clean.

Carrot and zucchini muffin recipe
These are delicious with classic cream cheese icing, but because these are destined for school lunches we just dusted the top with some icing sugar to pretty them up a bit.

You can of course make these with nuts instead of sultanas and with all carrot, or all zucchini, but don’t mess with the spices as that is what really makes these little cakes delish!

carrot and zucchini muffinsDo you have a favourite muffin recipe?

If you enjoyed this post, please share it with others...
[] [Digg] [Facebook] [Reddit] [StumbleUpon] [Twitter] [Email]

{ 5 comments… read them below or add one }

Declutterbug March 18, 2013 at 9:09 pm

They look delightful, Kate. I might try these. Last time I had a glut of courgettes I made fritters which went down well. Would this recipe freeze well? I like to make big batches for school lunch


katef March 18, 2013 at 9:16 pm

They freeze pretty well I find, and this recipe makes quite a lot (especially if you make them cup cake sized rather than muffin sized like we do) so perfect for stock piling! :)


Alana March 19, 2013 at 12:30 pm

they look yum! i never would have thought zucchini and muffins go together…must give this a try!


Kate A March 19, 2013 at 1:24 pm

I know what I’m doing this afternoon with Missy Five! x


Megan April 17, 2013 at 1:33 pm

So yummy! Just made some this morning to send with my daughter to preschool, and with my husband for his morning tea. And some for me! Does it make a big difference with the oils? i had to substitute coconut oil and olive oil. they taste great. Thank you!


Leave a Comment

Rate this recipe:  

Previous post:

Next post: