Zucchini carrot oat muffins Zucchini carrot oat muffins Israeli Kitchen Zucchini carrot muffins are a delicious blend of savory and sweet. (Photo: Sarah F. Berkowitz)

Whole-grain zucchini carrot muffins

Veggie-filled muffins make a delicious, satisfying breakfast or anytime snack.

  • Yield: 2 dozen muffins
  • Prep time: 20 minutes
  • Cook time: 20 minutes

There are some people who wonder at the difference between a muffin and a cupcake. In this moist, savory/sweet veggie-packed muffin, the difference is clear. With shredded zucchini, carrots and oats, this muffin offers a whole lot more goodness than a frosted birthday cupcake. It’s also baked with white whole wheat flour, upping the fiber and the fullness it provides.


    For muffins:

  • 3 cups white whole wheat flour
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 cup sugar
  • 2 carrots, peeled
  • 2 zucchini, washed and ends trimmed
  • 1/2 cup canola oil (or applesauce)
  • 3 eggs
  • For topping:

  • 1 cup quick oats
  • 1/4 cup brown sugar
  • 1/3 cup flour
  • 2 teaspoons cinnamon
  • 1/3 cup pecan bits
  • 1/4 cup butter or Earth Balance


Preheat oven to 350° F. Fill two cupcake trays with paper liners.

Blend dry ingredients.

Place zucchini and carrots into food processor to shred. Add to dry ingredients.

Add liquid ingredients, and blend gently until just incorporated. Do not overmix or muffins will be rubbery.

Use ice cream scooper to place a scoop of batter into each muffin liner.

In a medium bowl, blend all topping ingredients with a fork until large crumbs form. Sprinkle over muffins.

Bake 16-18 minutes, or until tops spring back up when lightly pressed.

Related Topics: Baking, Breakfast, Vegetarian

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