Apple Carrot Zucchini Muffins

The most delicious Apple Carrot Zucchini Muffins with some sneaky vegetables on the side!

The most delicious Apple Carrot Zucchini Muffins with some sneaky vegetables on the side!



Have I told you that Gavin doesn’t like cake?  One time we were at a birthday party and when they were serving up the cake he turned to me and said, “Do you think they have any apples?”  I seriously love that kid.

What Gavin does love?  Apples.  He LOVES apples.  He eats at least one apple a day, and sometimes when asking for a snack I have to remind him that he’s already had one apple and maybe we should come up with something else.

So his all time favorite treat, the thing he asks for instead of cupcakes to be sent to school with him on his birthday are these apple muffins.  I have made them so many times now for him that I pretty much know the recipe by heart.  They are so moist and so delicious that they should almost be called cupcakes.  Like apple cupcakes.

The most delicious Apple Carrot Zucchini Muffins with some sneaky vegetables on the side!

I decided to add a little vegetable to his favorite treat by subbing in some zucchini and carrot and then I cut the sugar just a tiny bit and didn’t add the streusel topping.  These muffins are insanely good.  I actually think they are a little bit better than the apple original, but maybe that’s just me telling myself that I’m having a slightly healthier breakfast with my coffee.

The most delicious Apple Carrot Zucchini Muffins with some sneaky vegetables on the side!


Apple Carrot Zucchini Muffins

Yield: About 18 muffins


  • 1 1/2 cup granulated sugar
  • 2 eggs
  • 1 cup oil
  • 3 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 cup shredded zucchini (about half a medium zucchini)
  • 1 cup shredded carrot (about two carrots)
  • 1 cup shredded apple (about one apple)


  1. Preheat the oven to 350 degrees and line a muffin tin with cupcake liners.
  2. In a large bowl, mix together the sugar, eggs, and oil.
  3. In another large bowl whisk together the flour, salt, baking soda, and cinnamon. Slowly add the flour mixture to the sugar and egg mixture. The batter will be very thick.
  4. Mix in the zucchini, apple, and carrot.
  5. Fill the muffin tins 2/3 full.
  6. Bake for 20 to 25 minutes or until the muffins are golden brown and a toothpick stuck in one of the middle ones comes out with a crumb or two.

Recipe adapted from The Girl Who Ate Everything

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The most delicious Apple Carrot Zucchini Muffins with some sneaky vegetables on the side!


  1. says

    YUM! These are right up my alley 🙂 I’ll be making these soon for sure – my family will LOVE them! Thanks for sharing on Cook it! Craft it! Share it! I’m sharing them on the FB group page today, and pining to our board.
    Happy Tuesday!

  2. Shannan says

    Trying these out today. Did you peel the apple and veggies before you shredded them? I’ve seen some recipes that don’t. Can’t wait to try!

  3. Rachel says

    I made these tonight, and they are delicious!! Thinking next time I will substitute the oil!!! Thanks for the recipe!

  4. Allie Cat says

    I just made this recepie and it is amazing, I subsituted the oil for 3/4C Greek yogurt as I didn’t have enough oil and they are so light and fluffy. Will be making these regularly 🙂

  5. Heidi says

    These were AMAZING. My 17 month old daughter, my husband and I all absolutely love these. What a great recipe! Thank you for sharing!

  6. Sarah says

    Do I have to squeeze out the excess water of the apples and zucchini after they are shredded? They seem very moist.

          • says

            Can you make these in a loaf pan? I only have one muffin pan and when it’s hot out I don’t like to keep the oven on that long! And about how long do you think that would take? Thanks again!

          • says

            Hi Mary! I haven’t tried making these in a loaf pan, but I think it would work fine. The only thing is that it would definitely take longer to bake, probably close to an hour. I would suggest that instead you just cut the recipe in half and go with your one muffin pan 🙂

  7. Tiffany says

    I’ve got these in the oven now and can’t wait to try them! They smell delicious! I’d love to make a batch of these to bring with us on our beach vacation next month and was wondering if you’ve tried freezing them? Thank you for this recipe!

    • says

      Hi Tiffany! I haven’t tried freezing them, but if you do, I would suggest doing it with paper towels between the layers so that when they thaw the towels absorb the excess moisture. Good luck and have fun on your vacation!

  8. Sarah says

    These muffins are absolutely delicious!! After baking, I wrapped each muffin individually in wrapping and put in the freezer. Each day, I take one out and eat as a late morning snack. They are so perfect and the highlight of my morning! Thanks for a delicious recipe.

  9. says

    These were super delicious! While I was baking I couldn’t help but remember an episode of the TV show ‘Arthur’ I saw as a kid, when their Mom tricks their youngest sister into liking Spinach by sneaking it into a muffin.

    Apparently it works better than ever! I fooled my Dad (who almost never eats enough of his veggies!) and he absolutely loves this recipe too. 😀

  10. says

    Just made these for my 18 month old grand daughter who is visiting this weekend. I wanted to make her a treat that would be fairly healthy, making her parents happy. I tried them to make sure they would like them – OMGoodness! They are delicious! She will never know there are veggies and fruits in there. Yum! Thank you for this great recipe!

  11. Katie says

    Made these last night for quick breakfasts to go with my hubbys protein shakes. Very very delicious! I think I might add in more zucchini and carrot next time and maybe less sugar. But they really are delicious as is.


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