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Carrot Cake Zucchini Muffins

Moist Carrot Cake Zucchini Muffins That Wow Every Bite

Delicious Carrot Cake Zucchini Muffins with moist texture and veggie goodness, perfect for breakfast or snack time.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 1 cup All-Purpose Flour Substitute with gluten-free flour blend for a gluten-free option.
  • 1 cup Whole Wheat Flour Can be replaced with additional all-purpose flour for a lighter texture.
  • 1 cup Rolled Oats Omit for a gluten-free version.
  • 1 teaspoon Baking Soda Ensure freshness.
  • 1 teaspoon Baking Powder Ensure freshness.
  • 2 teaspoons Ground Cinnamon Adjust to taste.
  • 1/2 teaspoon Ground Nutmeg
  • 1/2 teaspoon Ground Ginger Use fresh ginger for a spicier kick.
  • 1/2 teaspoon Salt Essential for overall taste.
  • 3/4 cup Brown Sugar Replace with coconut sugar for a healthier alternative.
  • 1/2 cup Honey or Maple Syrup Use agave nectar as a vegan substitute.
  • 2 large Eggs Substitute with flax eggs for a vegan option.
  • 1 cup Shredded Carrots Use fresh carrots for the best flavor.
  • 1 cup Shredded Zucchini Don’t peel; remove excess moisture before mixing.
  • 1/2 cup Unsweetened Applesauce Can be omitted if using more oil.
  • 1/2 cup Vegetable Oil or Melting Coconut Oil Can substitute with melted butter.
  • 1 teaspoon Vanilla Extract Use pure vanilla for the best flavor.
  • 1/2 cup Chopped Walnuts or Pecans (optional) Can be swapped with almonds or omitted for a nut-free version.

Equipment

  • muffin tin
  • mixing bowls
  • whisk
  • measuring cups
  • Spoon or Ice Cream Scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
  2. In a large mixing bowl, whisk together all-purpose flour, whole wheat flour, rolled oats, baking soda, baking powder, ground cinnamon, nutmeg, ginger, and salt. Set aside.
  3. In a separate mixing bowl, combine the brown sugar, honey or maple syrup, eggs, applesauce, vegetable oil, and vanilla extract. Whisk until smooth.
  4. Pour the wet ingredients into the bowl of dry ingredients. Stir gently until just combined; avoid overmixing.
  5. Fold in the shredded carrots, shredded zucchini, and optional chopped walnuts or pecans carefully.
  6. Distribute the muffin batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
  7. Bake in the preheated oven for 18-20 minutes. Check for doneness with a toothpick.
  8. Remove from oven and let muffins cool in the pan for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 24gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 180mgPotassium: 150mgFiber: 2gSugar: 12gVitamin A: 1500IUVitamin C: 6mgCalcium: 50mgIron: 1mg

Notes

Store muffins in an airtight container at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze for up to 3 months.

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