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Baking recipe · from the recipe book

Zucchini Carrot Muffins with Lemon

Tender, moist muffins packed with shredded zucchini and carrot, warmed with cinnamon, brightened with lemon zest and finished with a crackly sugar top.

Zucchini Carrot Muffins with Lemon

Ingredients

  • 1 medium200 gZucchinicoarsely grated
  • 2 medium120 gCarrotsfinely grated
  • 2 cups250 gAll-purpose flour
  • ⅔ cup packed130 gBrown sugarpacked
  • 2 large100 gEggsroom temperature
  • ⅓ cup80 gCanola oil
  • 4 oz120 gPlain Greek yogurt, nonfat
  • 1 tbsp6 gLemon zest
  • 1¼ tsp5 gVanilla extract
  • 1¾ tsp8 gBaking powder
  • ¾ tsp3 gBaking soda
  • 1⅛ tsp3 gGround cinnamon
  • ½ tsp1 gGround nutmeg
  • ½ tsp3 gSalt
  • 1 tbsp12 gGranulated sugar

Steps

  1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners.
  2. Grate the zucchini and carrot. Wrap the zucchini in a clean towel and squeeze out excess liquid; set the zucchini and carrot aside.
  3. In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
  4. In a large bowl, whisk the eggs, brown sugar, canola oil, Greek yogurt, vanilla and lemon zest until smooth.
  5. Stir the zucchini and carrot into the egg mixture.
  6. Add the flour mixture to the egg mixture and fold just until no dry flour remains; a few lumps are fine.
  7. Divide the batter evenly among the 12 muffin cups.
  8. Sprinkle the granulated sugar evenly over the tops of the muffins for a crisp, sparkly crust.
  9. Bake 20 to 23 minutes, until the tops spring back and a toothpick inserted in the center comes out clean.
  10. Cool in the pan 5 minutes, then move the muffins to a rack and cool at least 10 more minutes before serving.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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