One-Bowl Zucchini Carrot Muffins Recipe

You guessed it—zucchini overload inspired these one‑bowl zucchini carrot oat muffins. We grow a lot of zucchini (like my parents did), so I’m always hunting for easy ways to use them. While a simple zucchini pasta and classic zucchini bread are favorites, as a mom of three I need a portable snack that fills little bellies and is quick to make.

Muffins and overnight oats are my go‑to for simple breakfasts and snacks. Alongside these carrot zucchini oat muffins, I usually keep the freezer stocked with chai spice oatmeal muffins, carrot apple muffins, and classic All Bran muffins. The fridge often has apple pie or blueberry overnight oats ready to grab.

I try to stick to recipes with seven ingredients or fewer, but don’t be intimidated by this one. You probably already have everything you need in the pantry or fridge. Check your cupboards, gather the veggies, and let’s get baking.

Ingredients

• White whole wheat flour: I recommend adding this flour to your pantry if you don’t already have it. It can replace part or all of the all‑purpose flour in many recipes and contributes a mild, slightly nutty flavor plus extra fiber and nutrients.
• Coconut oil: If you prefer, substitute vegetable oil using the same amount.
• Milk: Use dairy, almond, or soy milk depending on preference or dietary needs.

Step‑by‑Step Directions

Preheat the oven to 350°F (175°C) and generously spray a muffin tin with baking spray. I don’t recommend paper liners for this recipe—spraying the tin works best.

Grate the carrots and zucchini using a box grater or a food processor, then set them aside.

In a large bowl, whisk together the dry ingredients: oats, both flours, sugar, baking powder, cinnamon, and salt. Make a well in the center, add the eggs and melted coconut oil (it should be clear, not cloudy), then mix until a batter forms.

Fold in the grated zucchini and carrots and stir gently until fully combined.

Scoop the batter into the prepared muffin tin and bake at 350°F for 23–27 minutes, or until the muffin tops are golden and spring back when pressed.

Allow the muffins to cool in the tin for a few minutes, then transfer them to a cooling rack to finish cooling completely.

Helpful Tips for Making Muffins

• Spray the muffin tin liberally—these muffins can stick if the pan isn’t well greased.
• Use a large cookie scoop to portion the batter evenly. It speeds up filling and gives uniform muffins.
• If the batter is very thick (oats vary), add a tablespoon or two of milk or water until it’s easy to stir. Add liquid gradually.
• Let the muffins cool before eating so the centers set and the texture improves.

Storage Tips

How to store: These muffins are moist, so keep them in an airtight container on the counter for up to two days. We usually eat a few the day they’re baked and freeze the rest.

How to freeze: Once completely cool, place muffins in a zip‑top bag, label, and lay flat in the freezer. Thaw at room temperature for 45–60 minutes or microwave for 15–20 seconds for a quick snack.

Variations

• Mini muffins: Use a mini muffin pan and reduce baking time by about 10 minutes for toddler‑friendly bites.
• Add nuts: Fold in ½ cup chopped walnuts or pecans for crunch and extra protein.
• Chocolate chips: Stir in mini or regular chips for a sweeter treat.
• Raisins: Add regular or golden raisins for extra chew and natural sweetness.
• Gluten‑free: Substitute a 1:1 gluten‑free measure‑for‑measure flour if you need a gluten‑free version.

Other Ideas to Use Zucchini

📖 Recipe

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