Are you searching for the perfect treat that combines irresistible flavors, sneaks in some extra veggies, and brings a smile to everyone’s face? Look no further than these delightful Carrot Cake Zucchini Muffins! Imagine all the classic spiced richness of carrot cake mingling with the wholesome goodness of zucchini, wrapped in a soft, moist muffin that’s ready in under an hour. Did you know that carrot cake dates back to the Middle Ages, when sweeteners were scarce and vegetables like carrots were used to add natural sweetness? With a touch of nostalgia and a punch of modern-day convenience, these muffins are perfect for busy weekdays or lazy Sunday brunches. They’re as simple to whip up as my popular Banana Oat Muffins, and just as beloved by readers. So, let’s jump in and turn those humble veggies into something magical!
What is Carrot Cake Zucchini Muffins?
Let’s have a chat about this whimsical name—Carrot Cake Zucchini Muffins! Why not just carrot cake? Or plain zucchini muffins? Well, sometimes two great things simply belong together, like peanut butter and jelly. Combining carrot cake flavors with zucchini’s tender texture is just genius—don’t you think? It’s a mouthful to say and a delight to eat, making your friends wonder if it’s a veggie bake or dessert in disguise. You know the saying, “the way to a man’s heart is through his stomach”—and trust me, these muffins will win anyone over. Give your morning routine (or lunchbox!) a playful twist and bake up a batch—you’ll be hooked!
Why You’ll Love This
Get ready to fall in love with these Carrot Cake Zucchini Muffins for three irresistible reasons. First, the highlight? Their moist, tender crumb loaded with aromatic cinnamon and a gentle sweetness that makes each bite a mini celebration—dessert for breakfast, anyone? Second, these muffins are a wallet-friendly win. Making them at home is a breeze and costs just a fraction of bakery prices, especially since you’re using everyday household staples and whatever fresh veggies you have on hand. Third, the mix-ins—think crunchy walnuts, plump raisins, or a sprinkle of coconut—give you endless ways to make these muffins uniquely your own. They’re like my Zucchini Bread recipe (give that a peek if you haven’t!), but with the bonus of double the good-for-you goodness. Why not treat yourself and your family to a homemade batch today?
How to Make
Quick Overview
Carrot Cake Zucchini Muffins are the ultimate fuss-free baked good. With just 10 minutes of prep and 20 minutes in the oven, you’re only half an hour away from a freshly baked treat. This recipe is straightforward, delivers incredible flavor, and uses basic pantry staples. The combination of sweet carrots and mild zucchini makes these muffins ultra-moist—no dry crumbs here! It’s the perfect grab-and-go breakfast, afternoon snack, or cozy addition to your next brunch spread.
Ingredients
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1 cup grated zucchini
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1 cup grated carrots
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2 large eggs
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1 teaspoon vanilla extract
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1/2 cup brown sugar
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1 1/2 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1 teaspoon ground cinnamon
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(Optional) 1/2 cup chopped walnuts, raisins, or shredded coconut
Step-by-Step
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Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
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Grate your zucchini and carrots using the coarse side of a box grater. Lightly squeeze any excess moisture from the zucchini with a paper towel—no need to go overboard, just enough so the batter isn’t too wet.
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In a large mixing bowl, crack in the eggs and beat lightly. Stir in the vanilla extract and brown sugar until well combined.
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Add the grated zucchini and carrots, mixing gently to combine.
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In a separate bowl, whisk together the flour, baking powder, baking soda, and cinnamon.
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Gradually add the dry ingredients into the wet mixture, stirring until just combined. Don’t over-mix—your muffins will thank you!
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If using, fold in the walnuts, raisins, or coconut at this stage.
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Divide the batter evenly among the muffin cups, filling each about two-thirds full.
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Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
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Let the muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely before enjoying.
What to Serve Carrot Cake Zucchini Muffins With
These muffins shine on their own, but they’re even better served alongside your favorite breakfast spread. Pair them with Greek yogurt and honey for a protein boost, or serve with a hot cup of chai or coffee for a cozy treat. Fresh fruit salad makes a refreshing, colorful side, while a dab of whipped cream cheese or butter turns these muffins into a decadent dessert. Hosting brunch? Add them to a platter of scrambled eggs and crispy bacon for the ultimate feast.
Top Tips for Perfecting
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Don’t skip squeezing the zucchini—too much moisture can make your muffins soggy.
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For extra flavor, consider adding a pinch of nutmeg or allspice alongside the cinnamon.
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Gluten-free option? Swap in your favorite 1-to-1 gluten-free flour blend.
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For added nutrition, toss in a tablespoon of chia or flax seeds.
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Avoid over-mixing the batter—this keeps your muffins tender and fluffy rather than dense or chewy.
Storing and Reheating Tips
Once cooled, store your Carrot Cake Zucchini Muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for 5 days. For longer storage, freeze individual muffins wrapped tightly in foil or plastic wrap, then place them in a freezer-safe bag for up to three months. To reheat, microwave for 15-25 seconds or warm in a low oven until just heated through. Always ensure muffins are completely cool before storing to prevent condensation.
FAQs
Can I use only carrots or only zucchini instead of both?
Absolutely! You can double one ingredient and omit the other—it will still taste delicious, though you’ll lose a bit of the blended flavor and texture.
Can I make this recipe vegan?
Yes! Substitute flax eggs for the regular eggs (1 tbsp ground flaxseed + 3 tbsp water per egg). The muffins will be a bit denser but still tasty.
Can I use whole wheat flour or gluten-free flour?
Yes, both options work well here. Whole wheat flour gives a slightly nuttier taste, while gluten-free blends make the recipe friendly for everyone.
Are these muffins sweet enough for kids?
Yes, they’re mildly sweet but not overly sugary, making them perfect for school snacks and lunchboxes.
What’s the best way to grate zucchini and carrots?
A box grater works best—just use the coarsest side and grate carefully. You can also use a food processor for quicker prep!
Conclusion
Carrot Cake Zucchini Muffins are a delightful fusion of two classic flavors that bring a burst of color, flavor, and nutrition to any table. Their simple, affordable ingredients make them a go-to option for busy families or anyone looking to sneak more veggies into their diet without sacrificing taste. With quick prep, endless customization options, and an irresistibly moist crumb, these muffins are sure to become a new favorite. Whip up a batch, share them with loved ones, and watch them disappear—one bite at a time!
Carrot Cake Zucchini Muffins
Equipment
- Muffin Tin
- Mixing Bowl
- Box Grater
Ingredients
Vegetables
- 1 cup grated zucchini Squeeze out excess moisture
- 1 cup grated carrots
Baking Ingredients
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 cup chopped walnuts, raisins, or shredded coconut (Optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
- Grate your zucchini and carrots using the coarse side of a box grater. Lightly squeeze any excess moisture from the zucchini with a paper towel.
- In a large mixing bowl, crack in the eggs and beat lightly. Stir in the vanilla extract and brown sugar until well combined.
- Add the grated zucchini and carrots, mixing gently to combine.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and cinnamon.
- Gradually add the dry ingredients into the wet mixture, stirring until just combined. Don’t over-mix.
- If using, fold in the walnuts, raisins, or coconut at this stage.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely before enjoying.
9 comments
Do you use flour?
Am I missing something? I don’t see flour quantity? Sugar? If there is any added?
Is there any flour in this recipe? In the FAQ, flour is mentioned, but there is no flour in the ingredient list, nor the instructions.
You talk about subbing flours but flour isn’t listed as an ingredient.
Where is the flour in this recipe?
The recipe doesn’t include flour which seems bizarre
The recipe does not state the amount of flower needed
Very nutritious and delicious.
No salt 🧂 in recipe. I ended up adding some in the end.
Very bland.
Disappointed