Here’s a moist, flavorful recipe for Carrot Cake Zucchini Muffins—perfect for breakfast, snacks, or a sweet treat with hidden veggies:
Ingredients (12 muffins)
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg (optional)
Wet Ingredients:
- 2 large eggs
- 1/2 cup vegetable oil or melted coconut oil
- 1/2 cup brown sugar (or coconut sugar)
- 1 tsp vanilla extract
Mix-ins:
- 1 cup grated carrots
- 1 cup grated zucchini (squeeze out excess moisture)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
Instructions
- Preheat Oven:
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly. - Mix Dry Ingredients:
In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. - Mix Wet Ingredients:
In another bowl, beat eggs, oil, brown sugar, and vanilla until smooth. - Combine:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in grated carrots, zucchini, nuts, and raisins. - Fill Muffin Cups:
Divide the batter evenly among muffin cups (about 3/4 full). - Bake:
Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. - Cool and Serve:
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
✅ Tips:
- Make sure to squeeze excess moisture from zucchini to prevent soggy muffins.
- For extra flavor, add a pinch of ground ginger or allspice.
- Optional: top with a light cream cheese frosting or drizzle for a carrot cake twist.
If you want, I can also give a gluten-free version using almond flour or oat flour that keeps these muffins moist and fluffy. Do you want me to do that?
