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Carrot Cake Zucchini Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cheframi.com/carrot-cake-zucchini-recipe/