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Home » Breakfast

Published: Aug 22, 2009 · Updated: Sep 30, 2022 by Carole Jones · 19 Comments

Zucchini Pineapple Carrot Muffins

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Healthy Zucchini Carrot Muffins are my favorite way to use all that extra garden zucchini!  I love that it uses carrots, pineapple and applesauce to make a super tender and moist muffin. Easy breakfast recipe idea to eat on the go!
healthy zucchini carrot muffins
As much as I love the garden bounty late summer brings, it is also very overwhelming.  I wish there was a way to spread it out over the year so I could give proper appreciation to each and every crop.  By the end of the summer, I’m desperately trying to keep it all from going to waste.
 
Even though my zucchini plants got a disease that turned the main stem into a granular powder, I still got quite the harvest from my two little plants before they died.  I love zucchini that are small and tender, but once they get past about 8″ long, I will only use them in baking form.

I really loved these healthy zucchini carrot muffins recipe.  It was a cross between carrot cake and zucchini bread.  They were light, moist and truly delicious.  I actually doubled the recipe because I have so much large zucchini to use up.  I made two loaves and 24 muffins.  My kids preferred the muffin form, probably because they felt like they were eating cupcakes.   My hubby wanted me to whip up some cream cheese frosting to top them with but that would definitely turn them into cupcakes!  I will be making another double recipe this weekend and freezing the muffins for when school starts and I need a quick breakfast.  I think that will use up the rest of my zucchini and then I can turn my attention to the bushels of tomatoes……

I know you want more delicious ways to use that zucchini, so check out my amazing Carrot & Zucchini Bars recipe!


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Zucchini Pineapple Carrot Muffins

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These healthy zucchini carrot muffins are loaded with fresh zucchini, carrots, pineapple and applesauce. Perfect breakfast on the go recipe!

Ingredients

Scale
  • 3 eggs
  • 1/2 C oil
  • 1/2 C unsweetened applesauce
  • 2 C sugar
  • 2 tsp vanilla
  • 2 C shredded zucchini
  • 3/4 C shredded carrots
  • 10 oz crushed pineapple, drained
  • 3 C flour
  • 2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1 1/2 tsp cinnamon
  • 3/4 tsp nutmeg
  • 1/2 C chopped nuts (optional)

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, beat together eggs, oil and applesauce with a whisk. Add the sugar, vanilla, zucchini, carrot and pineapple then mix well. Add all the dry ingredients and mix together just until combined. Do not overmix!
  3. Divide among 24 muffin tins lined with paper liners. Bake muffins for 20-22 minutes
  • Author: Carole Jones

Nutrition

  • Serving Size: 1/24th
  • Calories: 191
  • Sugar: 19g
  • Sodium: 197mg
  • Fat: 6g
  • Saturated Fat: 1g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 23mg

Did you make this recipe?

Tag @thecarolejones on Instagram and hashtag it #mykitchenescapades

 

Categories: Breads Tags: Bread, Carrot, Muffins, Zucchini

Filed Under: Breads
19 Comments

About Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.

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Comments

  1. Anonymous says

    May 10, 2012 at 4:42 pm

    I made these for my daughter to bring to school on her birthday and everyone loved them!

    Reply
  2. Carole says

    May 10, 2012 at 6:46 pm

    So glad they turned out a hit! I completely adore these during the summer when I have more zucchini than I could ever use!

    Reply
  3. Lisa B says

    July 08, 2012 at 2:41 am

    Muffins are becoming a mainstay in our house for a fast breakfast on the go. I’ve bookmarked a few of your muffin recipes, but have not come across anything like this one in the past. I have a zucchini in the fridge just waiting for this… I may spend all day tomorrow making “Carole” recipes 🙂

    Reply
  4. Anonymous says

    July 24, 2013 at 3:15 pm

    Hi, what temp? 350?

    Reply
  5. Carole says

    July 24, 2013 at 3:24 pm

    Yes! 350 degrees. Thanks for pointing that out for me!

    Reply
  6. Jessica Arthur says

    March 03, 2016 at 10:28 am

    Can I sub bananas for the carrots without hurting the recipe?

    Reply
    • Carole says

      March 03, 2016 at 10:37 am

      Having never tried it Jessica, I am not sure. Your texture will definitely be different but I think it is worth giving it a try! Come back and let me know how they turned out for you.

      Reply
      • Jessica Arthur says

        March 03, 2016 at 11:03 am

        Would it be the same amount? 3/4 cup mashed bananas for 3/4 cup shredded carrots?

        Reply
        • Carole says

          March 03, 2016 at 11:08 am

          Again, having never experimented with it, I can’t say for sure. My gut says to try a bit less (2/3) because bananas have much more moisture than carrots

          Reply
  7. Melissa says

    March 30, 2016 at 6:48 am

    Could I cut back the sugar some to make these for my toddler? I feel like the pineapple will sweeten them quite a bit?

    Reply
    • Carole says

      March 30, 2016 at 11:27 am

      Absolutely Melissa. Just know that cutting the sugar will also change the texture of the muffin as well as the level of sweetness.

      Reply
  8. Carolyn says

    August 15, 2016 at 7:14 pm

    You never mentioned the baking time for the loaves.

    Reply
    • Carole says

      August 16, 2016 at 9:16 am

      Hey Carolyn! You are correct. I wrote the recipe for the muffins and I wish I could remember how long I baked the loaves but that was 7 years ago and I just don’t remember.

      Reply
  9. Kerri says

    June 27, 2017 at 10:14 pm

    Any nutritional info for this recipe? Calories, carbs etc.?

    Reply
    • Carole says

      June 28, 2017 at 12:02 pm

      Hi Kerri! I don’t have that information but there are many wonderful recipe calculators online if you are interested in those stats.

      Reply
  10. Terry says

    September 15, 2018 at 9:13 am

    Your recipe calls for 10 oz of drained crushed pineapple. Is that by volume or by weight?

    Reply
    • Carole says

      September 18, 2018 at 12:20 pm

      It is 10 oz can that you then drain.

      Reply
  11. Linda says

    January 08, 2022 at 11:10 am

    I added golden raisins and wondered if you could add small chunks of apple to muffins?

    Reply
    • Carole says

      January 12, 2022 at 12:17 pm

      Hi Linda! Yes you could but I would cook them down a bit on the stove first and press them dry before folding them into the batter. Because they are wet, they would add too much moisture if you put them in raw.

      Reply

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