Zucchini Carrot Muffins

Ingredients

See the recipe card for exact ingredient amounts.

• Eggs: I always use large eggs.
• Greek yogurt: I love using Greek yogurt in muffin recipes. It adds protein, keeps the muffins moist without a lot of extra fat, and gives a slight tang. Plus, I’m part Greek, so yogurt tends to find its way into a lot of my recipes.
• Zucchini: You need to squeeze out the liquid, or it’ll weigh down the muffins. I like finely grating it so it disappears into the batter, which is a great way to sneak in veggies without anyone noticing.
• Carrot: Adds natural sweetness and color. I find carrot and cinnamon together taste almost like dessert, but in a muffin form that feels wholesome.
• Sugar: Just the right amount of sweetness to balance the vegetables and dates.
• Vegetable oil: Keeps the muffins soft and tender.
• Vanilla extract: A staple in almost every baked good.
• All-purpose flour: Classic flour for baking. It gives structure without making the muffins heavy.
• Coconut: I love it with carrot, almost like carrot cake, but in a less sweet, everyday muffin.
• Oats: Rolled oats give the muffins a bit more body. They make them feel like breakfast food instead of just a treat.
• Dates: My favorite part of these muffins. I chop them small so you get chewy little bites of natural sweetness throughout. They pair so well with cinnamon and carrot.
• Cinnamon: Warm and cozy. Cinnamon brings out the sweetness of the carrots and makes the whole kitchen smell amazing while these bake.
• Baking powder and baking soda: These two together help the muffins rise properly and stay fluffy.
• Salt: Always necessary in baking. It balances the sweetness and sharpens the other flavors.

Substitutions

• Greek yogurt: If you don’t have Greek yogurt, sour cream would work well and give the same tangy flavor.
• Coconut: If you’re not a fan, just leave it out. You could replace it with chopped walnuts or pecans if you want some crunch.
• Dates: Raisins or dried cranberries are easy substitutes. If you don’t like dried fruit at all, you could skip it, but I think the chewy bites of sweetness are what make these muffins stand out.
• Flour: A mix of half whole wheat and half all-purpose flour would probably work well for a heartier muffin, but I haven’t tested that in this particular recipe yet. I wouldn’t go full whole wheat, or they’ll be too dense.

Tips for Making Zucchini Carrot Muffins

• Squeeze the zucchini really well. This is the most important step. Zucchini holds a ton of water, and if you skip squeezing, you’ll end up with soggy muffins. I usually use a clean kitchen towel or just my hands and really press out as much liquid as possible.
• Don’t overmix the batter. Stir just until the flour disappears. Overmixing develops gluten and makes the muffins tough instead of soft and fluffy.
• Grate the veggies finely. I always use the small side of the grater. It helps the carrot and zucchini melt into the muffins so you get a soft, even texture instead of big chunks of vegetable.
• Use a scoop for even baking. A cookie scoop is one of my favorite tools for baking cookies, muffins, cupcakes, and even meatballs. It keeps the muffins the same size, which means they bake evenly and all finish at the same time.
• Check for doneness properly. A toothpick should come out with a few moist crumbs, not wet batter. If you’re unsure, leave them in for another minute or two. It’s better to check twice than to end up with underbaked muffins.
• Cool before storing. If you put them away while still warm, condensation builds up and makes the tops sticky. I let mine cool on a wire rack until they’re room temperature before storing.

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