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–+ servings
Three muffins stacked.
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Zucchini Carrot Muffins Recipe

Soft and moist carrot and zucchini muffins made with oats, coconut, and dates for a hearty, lightly sweet snack or breakfast.
Prep Time10 minutes
Cook Time22 minutes
Total Time32 minutes
Course: Breakfast
Cuisine: Canadian
Servings: 12
Calories: 154kcal
Author: Jacqueline Piper

Equipment

Ingredients

  • 2 large eggs
  • ⅔ cup plain Greek yogurt
  • ¾ cup white granulated sugar
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 medium carrots finely grated, about 1 cup
  • 1 large zucchini finely grated, about 1 cup
  • 1 ½ cups all-purpose flour 180 grams
  • ½ cup shredded unsweetened coconut
  • ½ cup quick oats
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup chopped dates 4-5 large medjool dates

Instructions

  • Preheat the oven to 350°F (180℃)
  • Line a muffin tin with muffin liners.
  • In a large mixing bowl, add the eggs, yogurt, sugar, oil, and vanilla extract. Mix well with a whisk.
  • Grate the carrot and zucchini using the fine side of a grater. Add the carrot to the bowl. Squeeze the liquid out of the zucchini. There will be a lot. Squeeze as much as you can. Pull any large clumps apart before adding the zucchini to the bowl and mixing.
  • Add the flour, oats, coconut, cinnamon, baking powder, baking soda, and salt and mix. Stir only until just combined. Fold in the chopped dates.
  • Scoop the muffin batter into the liners. I use a 1 1/2 tablespoon cookie scoop and add two to three scoops to each liner, about 2/3 full.
  • Bake for about 22-24 minutes, or until a toothpick comes out mostly clean. Let cool for 5 minutes and then move the muffins to a cooling rack to let them cool.

Notes

Makes 12 larger muffins or 18 smaller snack-sized muffins.

Nutrition

Calories: 154kcal | Carbohydrates: 25g | Protein: 3g | Fat: 5g | Fiber: 2g | Sugar: 14g | Calcium: 38mg | Iron: 1mg