Carrot Zucchini Pupcakes

These carrot zucchini pupcakes are full of wholesome, natural ingredients that are as tasty as they are healthy. 

Carrot Zucchini pupcakes on whitewashed board with rolled oats sprinkled beside them

If you're looking for the perfect, guilt-free pupcake recipe for your dog, this just might be it!

The combination of whole-wheat flour, rolled oats, cheddar cheese, applesauce, carrot, zucchini, organic eggs, wheat germ and raw honey is nutrient dense, and creates the ideal blend of sweet and savory.

Hot out of the oven they smell, and taste, delicious. I know that for a fact as I can never resist eating one (while the dogs stare me down!).

I like to use silicone cupcake tray molds (or sometimes the bigger, individual cupcake cases)  for my pupcake recipes because the treats pop out of them no problem, and the trays are so easy to clean. 

Of course, paper cupcake cases and/or muffin pans work just fine too!

Ingredients List

  • 1 1/2 cups whole-wheat flour
  • 1/4 cup rolled oats
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup grated cheddar cheese
  • 1/2 cup grated carrot
  • 1/2 cup grated zucchini
  • 1/2 cup unsweetened applesauce
  • 1/4 cup virgin olive oil
  • 2 eggs
  • 2 tbsp raw honey
  • 1 tsp wheat germ
Ingredients used to make carrot zucchini pupcakes arranged on wooden tray


This recipe makes approximately thirty-six, 1 3/4" diameter carrot zucchini pupcakes


  • Preheat oven to 350F
  • Put silicone cupcake molds onto baking tray for stability
  • Grate cheese, carrot and zucchini
  • Put flour, oats, baking powder, baking soda and wheat germ into large bowl. Stir to mix.
  • Put applesauce, olive oil, eggs and honey into small bowl and mix together well
  • Add wet ingredients to dry a little at a time, stirring well each time
  • Add grated cheese, carrot and zucchini and mix in thoroughly but gently
  • Lightly grease silicone molds with olive oil spray (optional)
  • Spoon batter into molds until they're 3/4 full
  • Bake smaller pupcakes at 350F for 15 - 20 mins, larger ones for 20 - 25 mins. 
  • Test for 'done-ness' by inserting toothpick or skewer into the center of a pupcake. If it comes out clean, they're ready!
  • Cool pupcakes in molds for 10 minutes
  • Pop them out and place on baking rack to cool completely
  • Store these carrot zucchini pupcakes in airtight container in refrigerator for up to 10 days
Photo collage showing steps taken to make carrot zucchini pupcakes

This batter doesn't rise a whole lot. If you fill molds, muffin tins or paper cases 3/4 full the pupcakes should rise to be slightly above the top of the tray and make a nice cupcake shape.

If you're using silicone molds for your baking, spraying them with oil isn't something you HAVE to do, but it does make clean up even easier.

Nutrition Facts Per Treat:

Servings: 36 (one treat per serving)

Serving size: 20 g

Calories per serving: 57

Total Fat: 3.0 g
    Saturated Fat 0.9 g

Total Carbohydrates: 6.0 g
    Dietary Fiber 0.7 g
    Total Sugars 1.4 g

Protein: 1.9 g

Vitamin A: 302 IU
Vitamin B3: 0.3 mg
Vitamin C: 0.2 mg
Vitamin D: 3 IU
Vitamin E: 0.3 mg
Calcium: 38 mg
Iron: 0.3 mg
Magnesium: 11 mg
Manganese: 0.3 mg
Phosphorous: 64 mg 
Potassium: 66 mg

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