Carrot Cake Zucchini Muffins Recipe

Introduction

These Carrot Cake Zucchini Muffins combine the warmth of classic carrot cake spices with the moistness of fresh zucchini. Perfect for a healthy snack or breakfast treat, they are lightly sweetened and packed with wholesome ingredients.

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

• To prevent sogginess, squeeze out excess moisture from the shredded zucchini before adding it to the batter.
• For mini muffins, reduce baking time to 10-12 minutes to avoid overbaking.
• Adjust the spices to your taste by adding more cinnamon or including cloves or allspice for extra warmth.
• Use maple syrup instead of honey for a vegan-friendly option if you also substitute eggs accordingly.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to one week. For longer storage, freeze the muffins by wrapping them individually in plastic wrap or foil, then place them in a freezer-safe bag for up to 3 months. To reheat, thaw at room temperature or warm briefly in the microwave.

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 the whole wheat flour with all-purpose flour for a lighter texture, though whole wheat adds a nuttier flavor and more fiber.

Do I need to peel the zucchini and carrots before shredding?

No, peeling is not necessary. Just wash them well before shredding to retain the nutrients and color.

Carrot Cake Zucchini Muffins Recipe

Print Recipe

★★★★★

4.8 from 106 reviews

Delightfully moist and flavorful Carrot Cake Zucchini Muffins combine the natural sweetness of carrots and zucchini with warm spices and wholesome ingredients. These muffins are perfect as a healthy snack, breakfast treat, or on-the-go bite, featuring a tender crumb with added texture from oats and nuts.

• 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 to prevent sticking.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, rolled oats, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until evenly mixed.
3. Mix Wet Ingredients: In a separate bowl, whisk together the brown sugar, honey or maple syrup, eggs, unsweetened applesauce, vegetable oil, and vanilla extract until the mixture is smooth and homogeneous.
4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredient bowl. Stir gently but thoroughly just until the ingredients are combined; avoid overmixing to keep muffins tender.
5. Add Vegetables and Nuts: Fold in the shredded carrots, shredded zucchini (with excess moisture squeezed out to prevent sogginess), and chopped walnuts or pecans if using, distributing evenly throughout the batter.
6. Fill Muffin Cups: Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full to allow room for rising during baking.
7. Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18-20 minutes. Check doneness by inserting a toothpick into the center of a muffin – it should come out clean or with a few moist crumbs attached.
8. Cool: Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely before serving or storing.

Notes

• Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to one week to maintain freshness.
• For longer storage, freeze muffins individually wrapped in plastic wrap or foil inside a freezer-safe bag for up to 3 months.
• To make mini muffins, reduce the baking time to approximately 10-12 minutes, checking frequently to avoid overbaking.
• Press excess moisture out of shredded zucchini before mixing it into the batter to prevent soggy muffins.
• Customize the spice mix by adjusting the amount of cinnamon or adding other warm spices such as cloves or allspice for added depth of flavor.

Keywords: carrot muffin, zucchini muffin, healthy muffins, breakfast muffins, carrot cake, vegetable muffins, snack recipes, whole wheat muffins, oats muffins, nut muffins