Massachusetts WIC Program

This recipe was provided by Massachusetts WIC

zucchini carrot muffin

Zucchini Carrot Muffins

Flavorful muffins made with zucchini, carrots and banana
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Course: Breakfast, Snacks
Servings: 24 muffins


  • 3 cups grated zucchini (about 2 medium zucchinis, seeded)
  • 2 cups grated carrots (about 5 medium carrots, peeled)
  • 1 medium banana, mashed
  • 1 cup unsweetened applesuace
  • 3 eggs, beaten
  • 1/2 cup sugar
  • 2 tbsp canola or vegetable oil
  • 1 tbsp vanilla extract
  • 1 tbsp lemon juice
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • non-stick cooking spray


  • Preheat the oven to 350 degrees and spray or line two 12-tin muffin pans.
  • In a large bowl, combine the grated zucchini and carrots, banana, applesauce, eggs, sugar, oil, vanilla, and lemon juice. Mix well using a fork.
  • In a medium bowl, combine the cinnamon, nutmeg, flour, salt, baking powder, and baking soda. Sift or mix well.
  • Slowly pour the dry ingredients into the wet ingredients and mix well.
  • Evenly pour the batter into the muffin pans, filling them about 2/3 of the way.
  • Bake for 20 minutes or until an inserted toothpick comes out clean. Cool muffins before serving for best results.


  • Use 1 teaspoon pumpkin pie spice instead of nutmeg.
  • Use 1 cup plain yogurt instead of applesauce, or use 1/2 cup of each.
  • Cut this recipe in half to make 12 muffins. (Use 2 eggs for this).
  • To make a quick bread from this recipe: cut the recipe in half and pour into a greased loaf pan. Bake for 50 minutes.
  • Add leftover pureed baby foods such as butternut squash or carrots.
  • Add fresh or frozen blueberries or raspberries.
nutrition information
JPMA, Inc.