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Savory Zucchini and Carrot Muffins

5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12


  • Muffin pan
  • Muffin liners


  • 2 cups all-purpose flour
  • 2 teaspoons dried Italian seasonings
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs (at room temperature)
  • ¾ cup Milk (at room temperature)
  • cup unsalted butter (melted)
  • 1 cup zucchini (grated)
  • 1 cup carrot (grated)
  • 1 cup cheddar cheese (shredded)


  • Preheat oven to 350˚ F. Line a muffin pan with muffin liners and set it aside.
  • In a medium bowl, combine flour, Italian seasonings, baking powder, baking soda, and salt. Set aside.
  • In another large bowl, whisk together eggs, milk, and butter. Add in the grated zucchini, carrot, and cheddar cheese.
  • Slowly add the dry ingredients to the wet mixture and combine until everything is incorporated.
  • Using an ice cream scoop, fill each muffin liner 3/4 full and bake for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  • Let the muffins cool for 10 minutes.
Author: Harry & David Team
Course: Breakfast
Cuisine: American
Keyword: muffin
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