Zucchini-Carrot Muffins

Zucchini – Carrot Muffins

Serves 12
Prep time 10 minutes
Cook time 25 minutes
Total time 35 minutes
Dietary Gluten Free, Paleo
Meal type Breakfast, Dessert, Snack
These muffins are the perfect snack or breakfast. They are crunchy on top and moist in the middle. Wheat free and veggie rich. This recipe is versatile and you can make them as savory or sweet as you want by altering the additions; raisins, chocolate chips, crunchy hemp seeds, or the addition of cinnamon or ginger can make them seem like different muffins each time.



  • 1 cup raisins
  • 3/4 cups chocolate chip
  • 1 cup nuts (chopped walnuts, pecans, hemp hulls, chia or a mix of all of them)


  • 1 cup zucchini or summer squash (freshly shredded)
  • 1 cup carrots (freshly shredded)
  • 3/4 cups raw honey
  • 1/3 cup walnut oil (could substitued grape seed or melted coconut oil)
  • 2 eggs


  • 2 teaspoons baking soda
  • 1 teaspoon cream of tartar
  • 1 teaspoon sea salt
  • 4 tablespoons coconut flour
  • 1 tablespoon cinnamon


Step 1. Mix together all the wet ingredients (the zucchini, carrots, eggs, honey and oil). In a sifter combine the dry ingredients (baking soda, cream of tartar, salt, cinnamon, and coconut flour) and sift the dry ingredients into the wet mixture stirring occasionally.
Step 2. Stir in optional dried fruit, chocolate chips and/or nuts/seeds for variety and texture.
Step 3. Pour the 1/4 cup of mixture into each well of a greased muffin tin, or use individual parchment muffin liners (my preferred method).
Step 4. Bake at 350 for about 20 minutes till the center of the muffin looks cooked and bounces back when depressed.
Step 5. Remove from muffin tin to cool completely on a wire rack.