Carrot Cake Zucchini Muffins Recipe

Introduction

These Carrot Cake Zucchini Muffins combine the comforting flavors of carrot cake with the added moisture and nutrition of zucchini. They’re perfect for a wholesome breakfast or a tasty snack anytime you need a little homemade treat.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 cup rolled oats
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/2 cup brown sugar (packed)
• 1/4 cup honey or maple syrup
• 2 large eggs
• 1/2 cup shredded carrots (about 2 medium carrots)
• 1/2 cup shredded zucchini (about 1 medium zucchini)
• 1/4 cup unsweetened applesauce
• 1/4 cup vegetable oil (or melted coconut oil)
• 1 teaspoon vanilla extract
• 1/4 cup chopped walnuts or pecans (optional)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups with non-stick spray.
2. Step 2: In a large bowl, whisk together the all-purpose flour, whole wheat flour, rolled oats, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
3. Step 3: In a separate bowl, whisk together the brown sugar, honey or maple syrup, eggs, applesauce, vegetable oil, and vanilla extract until smooth.
4. Step 4: Add the wet ingredients to the dry ingredients and stir gently until just combined. Avoid overmixing to keep the muffins tender.
5. Step 5: Fold in the shredded carrots, shredded zucchini, and chopped nuts if using.
6. Step 6: Divide the batter evenly among the muffin cups, filling each about two-thirds full.
7. Step 7: Bake the muffins for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.

Tips & Variations

• For extra moisture, substitute half the vegetable oil with Greek yogurt.
• Try adding 1/4 cup raisins or dried cranberries for a fruity twist.
• Use gluten-free flour blend to make these muffins gluten-free.
• Chopped pineapple or crushed pineapple (drained) can add a tropical flavor.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. To reheat, warm in the microwave for about 15–20 seconds or until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use only all-purpose flour?

Yes, you can substitute whole wheat flour with all-purpose flour if you prefer a lighter texture, though whole wheat adds extra fiber and nutrients.

Do I need to peel the zucchini and carrots?

Peeling is optional; the skins are thin and add nutrients. Just be sure to wash them thoroughly and shred finely.

Carrot Cake Zucchini Muffins Recipe

Print Recipe

★★★★★

4.9 from 128 reviews

These Carrot Cake Zucchini Muffins combine the moist, spiced flavors of classic carrot cake with the added nutrition of zucchini. Perfect as a wholesome snack or breakfast treat, they are made with whole wheat flour, oats, and natural sweeteners, delivering a delightful texture and taste.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 cup rolled oats
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt

Wet Ingredients

• 1/2 cup brown sugar (packed)
• 1/4 cup honey or maple syrup
• 2 large eggs
• 1/2 cup shredded carrots (about 2 medium carrots)
• 1/2 cup shredded zucchini (about 1 medium zucchini)
• 1/4 cup unsweetened applesauce
• 1/4 cup vegetable oil (or melted coconut oil)
• 1 teaspoon vanilla extract

Optional

• 1/4 cup chopped walnuts or pecans

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a 12-cup muffin tin by lining with paper liners or lightly greasing each cup with non-stick spray to prevent sticking.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, rolled oats, baking soda, baking powder, ground cinnamon, nutmeg, ginger, and salt until evenly combined.
3. Combine Wet Ingredients: In a separate bowl, whisk the brown sugar, honey or maple syrup, eggs, unsweetened applesauce, vegetable oil, and vanilla extract thoroughly until smooth.
4. Combine Wet and Dry: Pour the wet mixture into the dry ingredients and gently stir just until ingredients are combined; avoid overmixing to keep muffins tender.
5. Fold in Vegetables and Nuts: Carefully fold in the shredded carrots, zucchini, and nuts if using, ensuring they are evenly distributed throughout the batter.
6. Fill Muffin Cups: Divide the batter evenly into the prepared muffin tin, filling each cup about two-thirds full to allow room for rising.
7. Bake Muffins: Place the muffin tin in the oven and bake for 18-20 minutes, or until a toothpick inserted into the center of the muffins comes out clean, indicating they are fully baked.
8. Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This prevents them from becoming soggy and helps maintain their shape.

Notes

• For a nut-free version, simply omit the walnuts or pecans.
• Make sure to lightly squeeze out excess moisture from zucchini to prevent soggy muffins.
• These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
• Freezing is possible—wrap muffins individually and freeze for up to 3 months; thaw before eating.
• Use honey or maple syrup interchangeably based on your preference or dietary needs.

Keywords: carrot cake muffins, zucchini muffins, healthy muffins, breakfast muffin, spiced muffins, whole wheat muffins, vegetarian snacks