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

Loaded Zucchini Carrot Muffins ll

We’re in full-on zucchini season!

You might be wondering what exactly should you make with all that zucchini?! Well my 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 super 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

To Make These Loaded Zucchini Muffins You Will Need:

  • zucchini
  • carrot
  • egg
  • olive oil
  • unbleached all-purpose flour
  • granulated sugar
  • kosher salt
  • baking powder
  • cinnamon
  • pecans
  • dried cherries


Grate up 1-1/2 cups of zucchini and 1 cup of grated carrot. Be careful when shredding. I had veggie shrapnel everywhere!

grated zucchini and carrot

Throw both of them into a large bowl.

butter flavored olive oil

Beat an egg and 2 tablespoons of olive oil.

1 beaten egg plus Butter flavored olive oil

Pour those into the bowl.


And mix them together.

dry stuff

Next, in a separate bowl, add 1 cup all-purpose flour, 1/2 cup sugar, 1 teaspoon kosher salt, 1 teaspoon baking powder and 1 teaspoon cinnamon. Whisk to combine.

dry goods in

Add in the dry ingredients and gently stir until just about combined.

the nuts and cherries

Lastly, add in 1/3 cup chopped nuts and 1/4 cup chopped cherries.

fill the muffin liners

Fill a standard muffin pan with paper liners and spray with nonstick baking spray. Divide the batter among each one filling each one 2/3 of the way.


Bake on the middle rack of your preheated 350° 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 and the toasty nuts and sweet cherries give these muffins great texture.

Loaded Zucchini Carrot Muffins -

Now all this muffin talk has me needing another muffin! Extra butter please for me please!

Click Here For More Muffin Recipes!

more butter

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

Loaded Zucchini Carrot Muffins ll

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Yield: 12 muffins

Loaded Zucchini Carrot Muffins

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


  • cups grated zucchini
  • 1 cup grated carrot
  • 1 large egg
  • 2 tablespoons olive oil
  • 1 cup unbleached 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


  • Preheat your oven to 350° degrees and line a 12 cup muffin tin with liners.
  • In a small bowl combine flour, sugar, baking powder, salt and cinnamon.
  • In a large bowl combine the grated zucchini, carrot, one egg and butter flavored olive oil.
  • 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.
  • Let cool slightly before serving.
Serving: 1muffin, Calories: 133kcal, Carbohydrates: 20g, Protein: 2g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 16mg, Sodium: 244mg, Potassium: 105mg, Fiber: 1g, Sugar: 11g, Vitamin A: 1928IU, Vitamin C: 3mg, Calcium: 36mg, Iron: 1mg