Zucchini and Carrot Muffins

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Zucchini and Carrot Muffins

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This quick and easy recipe makes 12 muffins, and is approx. 178 calories per muffin.


  • 1 Medium Zucchini - appor. 230g
  • 1 Medium Carrot - approx. 140g
  • 1/3 Cup Olive Oil 
  • 1/2 Cup Honey
  • 2 Eggs 
  • 2/3 Cup Skim Milk
  • 2 tsp Vanilla Essence
  • 1 3/4 Cups Self Raising Flour
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Ground Ginger
  • 1/4 tsp Ground Nutmeg
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • Pinch Salt


Preheat oven 200°

Grate zucchini and carrot.

Use your hands to squeeze out excess liquid from grated zucchini and carrot. You can then wrap veg in several sheets of paper towel or a tea towel and squeeze again. Set aside. 

In a bowl combine olive oil, eggs and honey. Whisk to combine.

Next pour in milk, vanilla essence, grated zucchini and carrot.

Add a pinch of salt and stir through. 

In a separate bowl sift self raising flour. 

Sprinkle in cinnamon, ginger, nutmeg, baking powder, baking soda and a pinch of salt. Combine well.

Pour wet ingredients into dry. Gently fold through until combined. 

Spoon into a greased muffin tin and bake for approx. 12 mins.