Breakfast & Brunch | September 16, 2011

Amy’s Bakery Zucchini, Carrot and Apple Muffins

Amy’s Bakery Zucchini, Carrot and Apple Muffins are perfect to make when you have extra zucchini and carrots to use up! Grate them up along with a few apples and you’re ready to make these hearty muffins.

Amy's Bakery Zucchini, Carrot and Apple Muffins

Amy’s Bread Zucchini, Carrot and Apple Muffins are extra moist!

Late summer is peak zucchini season. This recipe from Amy’s Bread (Bakery) in NYC is one of my favorite ways to use our favorite plentiful vegetable! Zucchini is the perfect ingredient for muffins and quick breads. The combination of zucchini, carrots and apples makes these muffins extra moist and are packed with fresh veggies and fruit!

Amy's Bread Bakery Muffins

Carrots for days…

I love this recipe because the first time I made it, I had two ENORMOUS bags of carrots in my fridge. In a moment of craziness, I bought a warehouse size bag of carrots. Enough carrots to feed a small country. I think it weighed twenty pounds. I was making a carrot cake at the time and thought it was a good idea to buy the restaurant size bag of carrots to save money. So a month later, I still had 19 pounds of carrots in my fridge. Well, after this recipe maybe 18…

Amy's Bakery in NYC Zucchini, Carrot and Apple Muffins

Amy’s Bread NYC put this place on your list of bakeries to visit!

I love Amy’s Bread in NYC. Have you ever been? It is a MUST visit when you travel to NYC. If you love carrot cake, you’ll love these muffins. They are dense, not too sweet and are made with oil instead of butter. I added raisins to the batter, since I love raisins in my muffins. They have such a wonderful texture. It’s basically a meal in a muffin!

Fresh Carrot and Zucchini Muffins

Should I peel Zucchini before using in recipes?

To peel or not to peel zucchini before using in recipes always seems to be a question when making anything sweet. You definitely can see the little bits of zucchini and carrot in this muffin, but that doesn’t bother me. If you prefer to not have little green specks in your muffins, I suggest peeling the zucchini first, then grating. For me, part of the beauty of using the green skin is it doesn’t need to be peeled!

Carrot and Zucchini Muffins

Favorite Brunch muffins

Whenever I host a baby or wedding shower and the theme is brunch, I love to bake up a few different types of muffins. In this photo, we made Spiced Donut Muffins, Blueberry and Greek Yogurt Muffins and Amy’s Bakery muffins. All distinctly different, and each one so tasty! One of my all time favorite muffins is the one below…The World’s Best Fresh Blueberry Muffins!

World's Best Fresh Blueberry Muffin

Perfect for make ahead and freezing!

If you are like me, breakfast is often a hurry, grab and go type of meal. This muffin recipe freezes really well. I bake a batch, let them cool and freeze any leftovers in a Ziplock bag. When I want to have one for breakfast, I take a muffin or two out of the freezer, wrap in a paper towel, and microwave for 20-30 seconds. Muffins are perfect for freezing and taste as good as the day they were baked!

Homemade muffins!
5 from 2 votes

Amy’s Bread Zucchini, Carrot and Apple Muffins

adapted from Amy’s Bakery recipe
Course Breakfast
Cuisine American
Keyword Amy’s Bakery NYC, Carrot muffins, muffins


  • 3 cups flour
  • 1 cup plus 2 tablespoons granulated sugar
  • 1/2 cup plus 2 tablespoons sweetened coconut
  • 2 1/2 teaspoons cinnamon
  • 2 1/4 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 3/4 teaspoons baking powder
  • 4 large eggs
  • 1/2 cup plus 1 tablespoon vegetable, canola or coconut oil
  • 1 tablespoon vanilla
  • 3 cups peeled grated carrots
  • 2 cups zucchini unpeeled
  • 2 cups granny smith apples grated, no need to peel
  • 3/4 cup walnut pieces or 3/4 cup golden raisins or both*


  1. Position rack in middle of oven.
  2. Preheat oven to 400 degrees.
  3. Grease muffin tins.
  4. In large mixing bowl, add flour, sugar, coconut, cinnamon, baking soda, salt and baking powder, whisk together.
  5. In another medium size bowl, whisk eggs, oil, and vanilla.
  6. Add grated carrots, zucchini and apples.
  7. Stir together, until all fruit and vegetables are mixed well. Do not use a mixer, mix by hand!

  8. Pour liquid ingredients into dry ingredients all at once.

  9. Fold until all incorporated.
  10. Fold in nuts and raisins if using. The batter will be very thick.
  11. Scoop the batter into greased muffin pan using a large cookie scoop. Or use a large spoon or measuring cup.
  12. Fill the muffin tins almost to the top to insure full, rounded muffin tops.
  13. Check the muffins by inserting a toothpick in center, if it comes out clean, muffin is done.
  14. Leave the muffin in the tin for about ten minutes to cool.

Recipe Notes

  • I use unpeeled, cored Macintosh or Granny Smith apples. 
  • I did not add the nuts, but added golden raisins. You may add one or both. If you opt to not use nuts or raisins, add two additional tablespoons of flour. 
  • The original recipe calls for 12 large muffins. I thought the muffins would be too big as a large muffin, especially since these are dense, filling muffins. I baked the muffins in regular size muffin tins. The recipe yielded about 22 regular size muffins.
  •  My muffins were done baking in 16 minutes flat.
  • Super moist. Great texture. The muffins freeze well.

26 thoughts on “Amy’s Bakery Zucchini, Carrot and Apple Muffins

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Recipe Rating

  1. These muffins were great! I omitted the coconut since my daughter doesn't care for it (& I didn't have any!). I also did regular size muffins (made 24) & baked at 350 for 15 mins. They're perfect! Thanks so much for the recipe.

  2. We loved these muffins!!! I substituted whole wheat flour 3/4 cup to every 1 cup all purpose called for in the recipe also added 1 T chai seeds and loved your recommendation to add raisins. I also omitted the coconut. Fantastic muffins! Thank you for a delicious recipe my whole family can enjoy! I'll feature them on my food blog at some point in the future!

  3. Made these today and they are delish! I cut the recipe in half and didn't put in walnuts or raisins, although if I would of had some, I would of! The baking time is perfect too, my hubby loved it and so did my 14 months old son! A big hit with our family 🙂

  4. Do you squeeze the liquid out of the zucchini after grating it? Another of my recipies asks you to do that and I didn't know if it was needed for this one also. Thank you!

  5. Where did the recipe go? I have been making these for my son and returning to this page from one of my pin boards. As I look at it now, there is no actual recipe…

    1. Sorry, I just restored the recipe, it was lost in the conversion from Blogger to WordPress last month!

  6. This recipe is the best nutritious sweet treat dessert for my toddlers and baby. I’m so glad it’s back up! I’ve been using it for years! 🙂

  7. 5 stars
    I got worried the 2 teaspoons of baking soda was an error? I haven’t ever made muffins with that much soda so I ended up doing 2 tsp baking powder and 1 tsp soda. The muffins rose well and were delicious- my family loved them. Is it really 2 tsp soda and only 3/4 tsp of powder? I wasn’t sure what would’ve been so acidic in the batter to react with all of that soda.

    1. I’m glad your variation turned out well, Asha. And yes, I use 2 teaspoons of baking soda for this recipe. Thanks for asking and for reading ABK!

  8. 5 stars
    One of the best muffin recipes I’ve tried on Pinterest! Just wish I had a food processor to grate the carrots, zucchini and apples…it’s arm strengthening for sure!

    also, baked mini muffins which are just perfect for a bite size snack! Baked for 11-13 minutes depending on your oven.

  9. Can you make this as a bread vs. muffins? If so, how would that change the baking temp and time? Thanks!

    1. Hi Liz,

      I think this will work as a bread. Just grease a loaf pan and fill 3/4 full. Bake at 350 for 50 minutes or until the top springs back when touched and a toothpick inserted in center comes out clean.
      Thanks for reding ABK,