Delish and Healthy! – Carrot and Zucchini Cookies & Zucchini Muffins

zuccini muffin fb1

When I first mentioned this healthy snack to my children I did not receive the reaction I had hoped for, a wrinkling of noses and the assertion that they would “never, ever, not-never “ eat anything containing the “scustulous zucchini”.

As a mother I try to incorporate healthy ways to give my children their daily dose of vegetables and make it pleasing to the palate but when we are out and about  it can be particularly challenging.

When I came up with this recipe I already knew my kids would not take to it right away but I also knew that once I started baking these delicious yet healthy cookies their curiosity would soon take over, I was right!  The overwhelming and delicious aroma of cinnamon and raisins enticed the smallest of my children first, then her older brother agreed to try “just a bite”.

Later that day I caught him sneaking more and the first dozen didn’t make through one day!

Happily  we all enjoy these cookies now and it’s a great way to fit a full half day of vegetables which is amazing & makes a welcome change from sandwiches for a day of hiking or at the beach.

With only three cookies they receive an abundant amount of vegetables while enjoying the sweet tastes of cinnamon, raisins and sugar.  If you’re looking for something to help you get your little ones to eat more vegetables try this recipe, they are irresistible!

Here Is What You Need:

  • 3/4 cup margarine
  • 3/4 cup sugar
  • 1 egg
  • 1-1/2 teaspoon vanilla
  • 1 cup shredded zucchini
  • 1/2 cup shredded carrots
  • 2-1/2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons cinnamon

*NOTE I also add a couple of handful of walnuts for extra protein and Omega 3 & replace a couple of ounces of flour with ground flax


  1. Preheat oven to 350 degrees F.
  2. Cream margarine and sugar in a large bowl.
  3. Add egg and vanilla, mixing thoroughly.
  4. Mix shredded zucchini and carrots.
  5. Combine remaining ingredients in a separate bowl.
  6. Add these dry ingredients to the large bowl, stirring until well combined.
  7. Drop teaspoons of dough approximately 2 inches apart onto greased cookie sheet.
  8. Bake 10-12 minutes.

The best part about this recipe is you can over time start to dwindle down the amount of sugar making this an even healthier snack, by simply sprinkling some sugar on top of the cookies before you bake them the first initial taste your children will notice is sugar.  Cutting the sugar back in the recipe shouldn’t be noticeable to your kids so try it out, you may find that they like it just as much as the last batch.

***Sorry the cookies didn’t last long enough to photograph!

I did a batch of muffins though that went down equally well and travel even better

Zucchini-Raisin Muffins
Makes one dozen

This is one of our favorite instead-of-a-sandwich muffins. If you won’t be using the whole batch within a couple of days, pop some in the freezer for later use.

  • 1 1/2 cups whole wheat pastry flour
  • 1/4 cup wheat germ
  • 1/2 cup natural granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 3/4 cup organic vanilla low-fat yogurt or soy yogurt
  • 2 tablespoons light vegetable oil
  • 1 cup firmly packed grated zucchini
  • 1/2 cup raisins
  • 1/4 cup chopped walnuts, optional

Preheat the oven to 350 degrees. zuccini muffin p

Combine the first 6 (dry) ingredients in a mixing bowl. Make a well in the center of the dry ingredients and pour in the yogurt and oil. Stir together until smoothly combined. Stir in the zucchini, raisins, and optional walnuts.

Divide the batter between 12 muffin tins and bake for 20 to 25 minutes, or until the tops are golden and a small knife inserted in the center of a muffin tests clean. Cool on a rack. Wrap well in plastic wrap to send in a lunch box.

Do you have any healthy sweet snacks full of vegetables you like to make your kids? Tell us about it!


About sunnysleevez

I'm a freckly red head, originally from London now living in LA with 2 pale children. Frankly with our coloring we have no business being such an outdoorsy family and living in southern California. I grew up in a time when factor 8 sun milk was considered the best protection available to combat the hot rays of a holiday in southern Spain, that lead to 3rd degree burns and the rest of the vacation spent in the shade of our apartment. As a family we love to be outside, going to the beach, camping, swimming & hiking. We can't completely avoid the sun (nor should we) but taking sensible measures to avoid unnecessary UV damage is a priority. How do we do that? By staying in the shade in the middle of the day, wearing sun protective clothing (that's why I created Sunny Sleevez), a broad brimmed hat, UV rated sunglasses, using chemical-free broad spectrum sun screen on exposed areas & eating a healthy diet with as few chemicals as possible & lots of antioxidants.
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44 Responses to Delish and Healthy! – Carrot and Zucchini Cookies & Zucchini Muffins

  1. Oh, I’m excited to try this one! I can taste the deliciousness from here 🙂 Thanks for sharing!

  2. Ron says:

    Does wheat germ contain any bacteria I should be aware of?

  3. Nina says:

    Looks awesome! Can’t wait to try them.

  4. Oh yumm!! This looks good. Will try. Thanks for sharing!

  5. Hi there, thanks for stopping by my website. I am going to try out your recipes here, since I love baking and zucchini muffins do sound unusual:D

  6. leilra says:

    Interesting combo, but I’m willing to try (:

  7. sochac says:

    Those look very good Will have to give them a try. That is great your kids are eating (and liking) them at such a young age. I know at that point in my life I was not fond of zucchini.

  8. Sounds yummy! Going to give this a try!

  9. I might actually consider doing this one. sounds very interesting.

  10. lexyleksono says:

    Wow..looks delicious, could I try some please….

  11. kbeck13 says:

    Yay! I’m always looking for healthy alternatives. I have a sugar addiction 😉 so I’ll have to replace that part but thanks for this recipe. I will be trying it in the near future.

  12. rtgonza says:

    Thank you for your blogs….please visit to receive your bloggers award. The rules and how to obtain will be under my own inspiring blogger award post. 🙂

  13. Ellen says:

    These look great! We don’t use refined sugar…. maybe substituting honey for the sugar would be even healthier while retaining the sweetness??

    • sunnysleevez says:

      You can definitely replace the sugar with honey. The sugar on top works well because it only takes a tiny amount to caramelize and taste fab.
      For us I have reduced the amount of sugar that goes into muffins to so little that I figured it’s a lot less than a serving of yogurt, although obviously there is quite a lot of natural sugar in the raisins and cranberries.

  14. These look good! Now I’m really hungry!

  15. Yikes! This looks quite tasty and easy to make. I’m going to have to give this recipe a try. Thanks for sharing this. And many thanks for reading my blog. I hope you enjoy the pages to come!

  16. Paul Grignon says:

    Sounds nice ‘n tasty. I would substitute the margarine with Smart Balance, the sugar with a Stevia blend, use oat flour, and use eggbeaters instead. Oh, and add a little oat bran. We use those ingredients in a lot of recipes, and you can’t tell the difference. And I doubt your kids will, either!

    Thank you for following me. I appreciate it. Look forward to reading more of your words.

    Take care,

  17. kaufamily2 says:

    Thanks for the recipe! I love zucchini breads, never thought about raisins in it! Sounds yummy 🙂

  18. kymlucas says:

    These recipes sound great! They make me look forward to the plethora of zucchini I always get from my CSA. Also, thanks for stopping by my blog.

  19. SingleFocus says:

    Reblogged this on Well Worth Repeating and commented:
    Sounds Good to me!

  20. You’re very intrepid joining the sun-worshiping crowd in southern California. Yea for you! Thanks for joining in my fun! I hope that you’ll continue to enjoy my posts every day (except Sundays and the odd travel time). Viva Vintage!

  21. Michael says:

    Can you email me some of these 🙂

  22. Hi, Thanks for stopping by. Great post – we love courgettes and they are really nice finely chopped in batons and added to salads, raw.

  23. Brieuse Bernhard Piers-Gûdmönd says:

    I shall be trying your zucchini recipes next summer (it’s winter here in New Zealand) when I have zucchinis coming out my ars…….. (think of the British spelling). Thanks for the blog.

  24. Heartafire says:

    Yummy! must try these. I am a freckly face redhead as well…it’s not easy in this hot florida sun.

  25. Diane Reid says:

    Thanks for the follow. I am glad to find your blog. We were given zucchini at work and needed a recipe. This one looks great. We will try it and let you know how the kids enjoyed it.

  26. makingmidlifemarvellous says:

    Mmm – like the look of those – better get them in quickly before my Paleo challenge!! Good to come across another freckly redhead 🙂 Thanks for following

  27. fantastic……im soooooo hungry now

  28. Lissa Rabon says:

    Gonna try these with a gluten free baking mix! Yummm!!!

  29. awax1217 says:

    My wife loved it she is into veggies. I also liked it since I have become more health conscious.

  30. Reblogged this on NATURE'S ORGANIC LIFE and commented:
    This is a great looking recipe from Sunny Sleevez. If you need for it to be Gluten Free, just use Gluten Free flour. Enjoy!

  31. momocular says:

    Thanks for following my blog! I came to check out your blog too and found this post–perfect as I just froze 34 cups of zucchini yesterday and am planning to go pick more soon. 🙂

    • sunnysleevez says:

      do you find zuccini tastes ok after freezing? do you freeze chopped or whole? I freeze the muffins which works really well in lunch boxes as they help to keep the other food cool but are defrosted in time to be eaten. However i had tried freezing a couple of extra zuccinis whole and just defrosted them and they were gross and mushy!

  32. Change margarine for organic butter and you’ve got an good food!

  33. Rebecca says:

    This looks so good. I think I might like them even if they are healthy. 🙂 Oh, and thanks for the “follow”.

  34. Sunny,

    Thank you for following Your recipes are scrumptious, especially the zucchini and walnut one. I miss northern California and its coastline. Lived near the Valley and then north of San Francisco. I really miss the mix of food available from so many cultures.


  35. gapmuse says:

    Yum! I’ve got to try these! Thanks for sharing the recipe and for the follow.

  36. These sound very good. I shall have to try them. Blessings, Natalie

  37. cat9984 says:

    As far as I’m concerned, the only good zucchini is a zucchini baked into something. These both sound delicious.

  38. One more way to “healthyfy” this recipe is to change the margarine for organic butter or solid coconut oil. Margarine is artificial and full of chemicals butter (unless on is lactose intolerant) is real food. Google Coconut oils, this is one interesting, healthy product (a healthy fat) and can be used in many recipes. Thanks for visiting my blog:

  39. those look really tasty! can totally understand why they your family would love them!
    Thank you for subscribing to my site and allowing me to enter your exciting world! Eddie

  40. Bec says:

    They sound delicious, I must try them

  41. AprilEsutton says:

    Hubby is diabetic and I am constantly looking for treats he will like. I think this will fit the bill. The fact that the grand-children should also like them is a double bonus!

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