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Morning Glory Zucchini Carrot Muffins

Morning glory zucchini carrot muffins with a generously stuffed, golden-domed bake and a tender crumb loaded with grated carrot, squeezed-dry zucchini, coconut, and raisins. Made as wholesome, veggie-packed breakfast muffins that are great for meal prep and easy grab-and-go mornings.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

dry ingredients
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 1.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp salt
wet ingredients
  • 2 eggs
  • 0.5 cup brown sugar, packed
  • 0.33 cup vegetable oil
  • 1 tsp vanilla extract
  • 0.5 cup crushed pineapple, drained
mix-ins
  • 1 cup carrots, grated
  • 0.75 cup zucchini, grated and squeezed dry
  • 0.5 cup shredded sweetened coconut
  • 0.5 cup raisins
  • 0.5 cup walnuts or pecans, chopped

Equipment

  • 1 sheet pan

Method
 

Prep the oven and dry mix
  1. Preheat the oven to 375°F and line a 12-cup muffin tin with liners, so the muffins bake evenly with domed tops.
  2. Whisk all-purpose flour, baking soda, cinnamon, nutmeg, and salt in a large bowl until the spices are evenly dispersed.
Mix wet ingredients
  1. In a separate bowl, beat eggs, brown sugar, vegetable oil, and vanilla extract until combined, then stir in the drained crushed pineapple.
Combine and fill
  1. Stir wet ingredients into dry until just combined, stopping as soon as no dry streaks remain.
  2. Fold in carrots, zucchini, shredded sweetened coconut, raisins, and chopped walnuts or pecans until evenly distributed through the thick batter.
  3. Divide batter among the muffin cups—they will be very full, which is normal for morning glory zucchini carrot muffins.
Bake and cool
  1. Bake for 22–25 minutes at 375°F until a toothpick inserted in the center comes out clean and the tops are deeply golden, with a visibly risen dome.
  2. Cool in the pan for 5 minutes, then transfer muffins to a wire rack to finish setting.

Notes

Pro tip: squeeze the grated zucchini well so the muffins stay domed and bake up tender, not soggy. Store airtight at room temperature for up to 3 days or in the refrigerator for up to 5 days; rewarm briefly in the microwave if you like. Freezing is yes—freeze muffins up to 2 months and thaw overnight. For a dairy-free option, confirm your vanilla and pantry ingredients are dairy-free (the recipe itself contains no dairy).