Carrot Cake Zucchini Muffins

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🥕 Carrot Cake Zucchini Muffins

Description

These Carrot Cake Zucchini Muffins are a moist, flavorful fusion of two classic favorites — the comforting spice of carrot cake and the tender, nutrient-packed texture of zucchini bread. Packed with shredded carrots, zucchini, warm cinnamon, and a touch of sweetness, these muffins make a perfect breakfast, snack, or guilt-free dessert. Enjoy them warm with a pat of butter or a drizzle of honey!

🍞 Ingredients

Dry Ingredients:

  • 1 ½ cups all-purpose flour (or whole wheat flour for healthier option)

  • 1 tsp baking soda

  • ½ tsp baking powder

  • ½ tsp salt

  • 1 ½ tsp ground cinnamon

  • ½ tsp ground nutmeg

Wet Ingredients:

  • 2 large eggs

  • ½ cup brown sugar (packed)

  • ¼ cup honey or maple syrup

  • ⅓ cup vegetable oil or melted coconut oil

  • 1 tsp vanilla extract

Add-ins:

  • 1 cup grated zucchini (squeeze out excess water)

  • ¾ cup grated carrot

  • ½ cup crushed pineapple (drained, optional for extra moisture)

  • ½ cup chopped walnuts or pecans (optional)

  • ⅓ cup raisins or shredded coconut (optional)

🧁 Instructions

  1. Preheat oven: Set to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.

  2. Mix dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

  3. Combine wet ingredients: In another bowl, whisk eggs, brown sugar, honey, oil, and vanilla until smooth.

  4. Combine mixtures: Pour wet ingredients into dry and stir until just combined (do not overmix).

  5. Fold in vegetables and add-ins: Gently fold in grated zucchini, carrots, and any optional nuts or raisins.

  6. Fill muffin cups: Divide batter evenly among the muffin cups, filling each about ¾ full.

  7. Bake: Bake for 20–24 minutes or until a toothpick inserted in the center comes out clean.

  8. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

📝 Notes

  • Be sure to squeeze out moisture from zucchini to prevent soggy muffins.

  • You can replace part of the flour with almond flour or oat flour for extra nutrition.

  • Use unsweetened applesauce instead of oil for a lighter version.

  • These muffins freeze beautifully — store them in an airtight container for up to 3 months.

💡 Tips

  • Add a cream cheese drizzle or frosting for a true carrot cake vibe.

  • Double the recipe and bake one batch as mini muffins for snacks or lunch boxes.

  • Let muffins rest overnight for enhanced flavor and texture.

  • For vegan muffins, substitute eggs with flax eggs (2 tbsp flaxseed meal + 6 tbsp water).

🍽️ Servings

  • Yields: 12 regular-sized muffins

  • Serving Size: 1 muffin

⚖️ Nutritional Information (per muffin)

(Approximate values)

  • Calories: 190

  • Protein: 3g

  • Carbohydrates: 25g

  • Fat: 8g

  • Fiber: 2g

  • Sugar: 12g

  • Sodium: 160mg

🌿 Health Benefits

  • Carrots & zucchini add fiber, vitamins A and C, and antioxidants.

  • Walnuts/pecans provide healthy fats and omega-3s.

  • Low in refined sugar compared to traditional muffins.

  • Great for digestion and immune support due to fiber and micronutrients.

❓ Q&A

Q1: Can I make these gluten-free?
Yes! Use a 1:1 gluten-free all-purpose flour blend or a mix of oat and almond flour.

Q2: How do I keep the muffins moist?
Squeeze out excess zucchini moisture but keep a bit for softness. Avoid overbaking.

Q3: Can I add frosting?
Absolutely — a light cream cheese frosting pairs wonderfully for dessert-style muffins.

Q4: How should I store them?
Store in an airtight container at room temperature for 2 days, or refrigerate up to 5 days.

Q5: Can I use only carrots or only zucchini?
Yes, but the texture and sweetness will change slightly. Using both gives balance and moisture.

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