Moist, warmly spiced, and packed with hidden veggies
Carrot Cake Zucchini Muffins bring together the cozy flavors of classic carrot cake with the extra moisture and nutrition of zucchini. They’re tender, lightly sweet, and perfectly spiced—ideal for breakfast, lunchboxes, or a wholesome snack. Best of all, kids love them (and never guess there are veggies inside!).
Why You’ll Love These Muffins
- Ultra-moist thanks to carrots + zucchini
- Warm spices like cinnamon make them comforting
- Veggie-packed but tastes like dessert
- Freezer-friendly and great for meal prep
Ingredients You’ll Need
Dry Ingredients
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1½ teaspoons cinnamon
- ¼ teaspoon nutmeg (optional)
- ¼ teaspoon salt
Wet Ingredients
- ½ cup brown sugar
- ¼ cup white sugar
- 2 large eggs
- ½ cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
Add-Ins
- 1 cup grated carrots
- 1 cup grated zucchini (squeezed dry)
- ½ cup chopped walnuts or pecans (optional)
- ¼ cup raisins or crushed pineapple (optional)
Step-by-Step Instructions
1. Prep
Preheat oven to 180°C (350°F). Line a muffin tin with paper liners or grease lightly.
2. Mix Dry Ingredients
In a bowl, whisk flour, baking soda, cinnamon, nutmeg, and salt.
3. Mix Wet Ingredients
In another bowl, whisk sugars, eggs, oil, and vanilla until smooth.
4. Combine
Add dry ingredients to wet and mix just until combined—don’t overmix.
5. Fold in Veggies
Gently fold in carrots, zucchini, and any optional add-ins.
6. Bake
Divide batter evenly among muffin cups (about ¾ full).
Bake 18–22 minutes, until a toothpick comes out clean.
7. Cool & Enjoy
Cool 5 minutes in the pan, then transfer to a rack.
Pro Tips for Perfect Muffins
- Squeeze zucchini well to avoid soggy muffins
- Use freshly grated carrots for best texture
- Don’t overmix—keeps muffins tender
- Let cool before storing to prevent condensation
Easy Variations
- Cream cheese swirl: Add a spoonful of sweetened cream cheese to each muffin
- Healthier: Replace half the flour with whole wheat
- Dairy-free: Use oil and skip any dairy add-ins
- Lower sugar: Reduce sugar by ¼ cup (still delicious!)
Storage & Freezing
- Room temp: 2 days (airtight)
- Fridge: up to 5 days
- Freezer: up to 3 months (reheat 20–30 seconds)
Final Thoughts
Carrot Cake Zucchini Muffins are soft, flavorful, and secretly nutritious—a feel-good bake that works for any time of day. Make a batch once, and they’ll become a regular favorite 🧁🥕✨