These healthy loaded zucchini carrot muffins are filled to the max with zucchini, carrot, toasted pecans and dried cherries!

I do love me some zucchini. Bake it, grill it… turn it into fries. There’s so much you can do with that veg, but my favorite? Bake it into to something yummy. Yummy never gets old.

Loaded Zucchini Carrot Muffins ll

So you guys, we’re in full-on zucchini season and right about now is when you might be wondering what exactly should you make with all that green?! Well my zucchini-loving-friends… I’ve got your answer.

By the way I’m still hoping for a huge zucchini from my mom’s garden… {*ahem* mother} so I can make my uber moist zucchini bread. And like me, I’m sure most of you are likely to know someone who is more than willing to hand over a few fruits from their labor, if so… go for the zucchini. I always get so excited when a friend gives me a few of their tomatoes, lettuce, peppers, jalapenos or zucchini… fresh garden veggies taste the b-e-s-t and I just love and appreciate those kinds of friends.

stuff and a sneak

In this recipe I’m featuring STAR’s newest olive oils… butter flavored olive oil. Yuuup… go ahead a swap it out for a recipe that calls for butter. I’ve already used it in pancakes, waffles and on grilled corn. Seriously… you will love it! Here is the link to more info and a handy-dandy conversion chart!

Sooo I think you need to make these muffins. These loaded zucchini muffins have not only the lovely zucchini but grated carrots, toasted pecans and dried cherries, YES! So so SO much going on… and they’re pretty darn good for you too! So good for you that I declare you have them for breakfast!

Ps… that’s my youngest… she’s always up to something, that silly girl. #sneakattack #photobomb #cutesetbrunetteieverknew

chop chop

First, chop up the toasted pecans and dried cherries.


Next, grate up a cup and half of zucchini and a cup of grated carrot. Be careful when shredding. I had veggie shrapnel everywhere!

grated zucchini and carrot

Then throw them in a bowl together.

butter flavored olive oil

Next, beat an egg and a couple of tablespoons of STAR Butter Flavored Olive Oil…

1 beaten egg plus Butter flavored olive oil

Then, pour those into the bowl.


Then mix it together.

dry stuff

Next, add all of the dried ingredients in separate bowl and whisk to combine.

dry goods in

Lastly add in the dry goods…

the nuts and cherries

And then the chopped nuts and cherries {YUM!}…

fill the muffin liners

All that’s left to do is to fill those liners!


Oh and bake them… that’s always a good idea. Bake in a preheated 350 degree oven for 15-18 minutes.

Loaded Zucchini Carrot Muffins -

Ps… my husband and I may or may not have polished off 3 each.

Loaded Zucchini Carrot Muffins

They are super moist {gah… I know, twice I said it in one post!} and the toasty nuts and sweet cherries… these loaded zucchini carrot muffins are killing me, smalls!

Loaded Zucchini Carrot Muffins -

For a coupon for your own bottle of STAR Butter Flavored Olive Oil or other fab STAR products… simply click here!

more butter

Now… all this muffin talk has me needing another muffin… extra butter please.


Enjoy! And if you give this Loaded Zucchini Carrot Muffins recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Loaded Zucchini Carrot Muffins ll

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Loaded Zucchini Carrot Muffins
Yield: 12 muffins

Loaded Zucchini Carrot Muffins

These healthy muffins are loaded to the max with zucchini, carrot, toasted pecans and dried cherries!

Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes


  • 1-1/2 cups grated zucchini
  • 1 cup grated carrot
  • 1 whole egg
  • 2 tablespoons olive oil
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/3 cup chopped pecans
  • 1/4 cup chopped dried cherries


  1. Preheat your oven to 350° degrees and line a 12 cup muffin tin with liners.
  2. In a small bowl combine flour, sugar, baking powder, salt and cinnamon.
  3. In a large bowl combine the grated zucchini, carrot, one egg and butter flavored olive oil.
  4. Add the dry ingredients to the wet and mix until combined. Lastly, add in the chopped pecans and dried cherries. Stir and divide among the muffin tin and bake for 15-18 minutes.
  5. Let cool slightly before serving.
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