Carrot and Zucchini Muffins
Prep time
Cook time
Total time
  • ⅔ cups vegetable oil
  • 2 eggs
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1 teaspoon vanilla
  • ½ teaspoon grated orange peel
  • 2 cups flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ½ cup grated carrots
  • ½ cup grated zucchini (patted dry with a paper towel)
  • Topping:
  • ¼ cup sugar
  • ½ cup oatmeal
  • ½ teaspoon cinnamon
  • 2 tablespoons butter, room temperature
  1. Line a muffin tin with cupcake liners or spray with nonstick cooking spray. Preheat oven to 350°.
  2. Mix vegetable oil, eggs, sugars, vanilla, and orange peel in a large mixing bowl.
  3. Sift dry ingredients together in a separate bowl. Add dry ingredients to bowl with wet ingredients and mix thoroughly.
  4. Gently fold in grated carrot and zucchini.
  5. Add batter to muffin tin; fill cups about ⅔ full.
  6. In a small bowl, mix topping ingredients. Crumb toppings work best if the butter is NOT melted. I like to "knead" the crumb mixture with my hands to get it nice and crumbly. Sprinkle generously on top of each of the filled muffin cups.
  7. Bake at 350° for about 25 minutes, or until toothpick inserted in center comes out clean. Let cool on a wire rack.
Recipe by Food Fun Family at