Carrot Cake Zucchini Muffins
Deliciously moist muffins combining the flavors of carrot cake and zucchini, perfect for breakfast or a snack.
Servings: 12 muffins
Calories: 150kcal
Equipment
- Muffin Tin
- Mixing Bowl
- Grater
Ingredients
Vegetables
- 1 cup grated zucchini Lightly squeezed to remove excess moisture.
- 1 cup grated carrots
Wet Ingredients
- 2 large eggs Beaten lightly.
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
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.
- Add the grated zucchini and carrots, mixing gently to combine.
- In a separate bowl, whisk together the baking powder, baking soda, and ground cinnamon.
- Gradually add the dry ingredients into the wet mixture, stirring until just combined. Don’t over-mix.
- If desired, fold in 1/2 cup of chopped walnuts, raisins, or shredded coconut.
- 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.
Notes
Store in an airtight container at room temperature for up to 2 days, or in the refrigerator for 5 days. Freeze for longer storage.
Nutrition
Calories: 150kcal | Carbohydrates: 20g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 30mg | Sodium: 150mg | Potassium: 200mg | Fiber: 2g | Sugar: 5g | Vitamin A: 500IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 1mg