Carrot Cake Zucchini Recipe

Introduction

These Carrot Cake Zucchini muffins are a delightful way to enjoy the flavors of carrot cake with a nutritious twist. Moist, spiced, and subtly sweet, they make a perfect snack or breakfast treat for the whole family.

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 both flours, 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.
4. Step 4: Add the wet ingredients to the dry ingredients and stir until just combined.
5. Step 5: Gently fold in the shredded carrots, zucchini, and nuts (if using).
6. Step 6: Divide the batter evenly among the muffin cups, filling each about 2/3 of the way.
7. Step 7: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For extra moisture, add a tablespoon of yogurt to the wet ingredients.
• Swap the nuts for raisins or dried cranberries for a chewy texture.
• Use coconut oil instead of vegetable oil for a subtle tropical flavor.
• Ensure zucchini is squeezed of excess moisture to prevent soggy muffins.
• Glaze with a simple cream cheese frosting for a classic carrot cake touch.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat gently in a microwave or oven before serving to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of whole wheat flour?

Yes, you can substitute all the whole wheat flour with all-purpose flour for a lighter texture, though whole wheat adds extra fiber and a slightly nuttier flavor.

Do I need to peel the zucchini and carrots?

No need to peel them; just wash and shred. The skins add color and nutrients, plus they soften during baking.

Carrot Cake Zucchini Recipe

Print Recipe

★★★★★

4.8 from 77 reviews

These Carrot Cake Zucchini Muffins are a moist and flavorful treat that combines the natural sweetness of carrots and zucchini with warm spices like cinnamon, nutmeg, and ginger. Made with a wholesome blend of whole wheat flour, rolled oats, and natural sweeteners, these muffins are perfect for a healthy breakfast or snack.

• Author: Rami
• 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 Ingredients

• 1/4 cup chopped walnuts or pecans

Instructions

1. Preheat the oven: Preheat your oven to 350°F (175°C). Prepare a 12-cup muffin tin by lining it with paper liners or lightly greasing the cups with non-stick spray.
2. Mix dry ingredients: In a large 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 together the brown sugar, honey or maple syrup, eggs, unsweetened applesauce, vegetable oil, and vanilla extract until smooth and well blended.
4. Combine wet and dry mixes: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix to keep the muffins tender.
5. Add vegetables and nuts: Fold in the shredded carrots, shredded zucchini, and chopped walnuts or pecans if using, ensuring they are evenly distributed throughout the batter.
6. Fill muffin cups: Divide the batter evenly among the 12 muffin cups, filling each one about two-thirds full to allow room for rising.
7. Bake the muffins: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Cool the muffins: Let the muffins cool in the pan for about 5 minutes before transferring them onto a wire rack to cool completely. This helps prevent them from becoming soggy.

Notes

• For a vegan option, substitute the eggs with flax eggs and use maple syrup instead of honey.
• Ensure the zucchini is well-shredded and lightly squeezed to remove excess moisture for best results.
• Walnuts or pecans add a nice crunch but can be omitted for a nut-free version.
• Store the muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
• These muffins freeze well; thaw at room temperature or warm briefly before serving.

Keywords: carrot cake zucchini muffins, healthy muffins, breakfast muffins, whole wheat muffins, vegetable muffins, cinnamon muffins, baked snacks