A hearty and complex upgrade; makes 24 cupcake-sized muffins



  • 1 large zucchini (shredded)
  • 20 baby carrots (shredded)

Dry Ingredients

  • 1 ½ cups flour
  • ¾ cups cornmeal
  • 2 ½ teaspoons baking powder
  • ½ teaspoons salt

Wet Ingredients

  • 1 cup milk
  • 2 eggs


  • Non-stick spray
  • Muffin tray
  • Food processor with shredding attachment or a large food grater
  • Kitchen towel
  • Large ice cream scoop

Zucchini Carrot Corn Muffins


  • Pre-heat your oven to 400 degrees. Make sure you have your muffin/cupcake tray ready!
  • Shred your vegetables using your food processor or grater. Place the shredded zucchini and carrots in a kitchen towel and squeeze out any of the excess water into your sink.
  • Combine the dry ingredients; set aside.
  • Mix the milk and eggs and combine with the dry ingredients until well combined.
  • Add the shredded/squeezed vegetables to the batter. Stir this muffin mixture just enough to combine it.
  • Spray your muffin/cupcake tray with a non-stick spray. Use your cookie scoop to place the mixture evenly into each tray.
  • Place into your oven and bake 10-12 mins or until a “test” toothpick comes out dry.
  • Top with butter and enjoy!

About the author

Amber Franklin

Born and raised in Frederick, Maryland, I’m a formally trained professional Chef, currently fully occupied as a mom to my two young children, balancing my love for food with the challenges of motherhood. My passion for cooking started with making traditional Mexican dishes aside my great-grandmother. While we did not share a common spoken language, we shared the love language of cooking. Trained in savory cooking techniques, I spent most of my professional career as a cake decorator and chocolatier. Currently, I continue my passion for cooking from my home into the world through social media.

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