Looking for the perfect way to enjoy your vegetables? These Carrot Cake Zucchini Muffins are the answer to your baking dreams! Combining the warm, spiced flavors of traditional carrot cake with the moisture and subtle earthiness of zucchini bread, these muffins offer the best of both worlds in one delightful package.
Whether you’re facing an abundance of garden zucchini or simply craving a nutritious treat, these muffins deliver incredible flavor while sneaking in extra veggies. The shredded carrots provide natural sweetness, while the zucchini creates an unbelievably moist texture that stays fresh for days.
Perfect for busy mornings, afternoon snacks, or even dessert, these versatile muffins are beloved by both kids and adults. With their perfect balance of sweetness and spice, they’re an ideal grab-and-go option that will have everyone asking for the recipe. Let’s get baking!
Why You’ll Love This Recipe
These Carrot Cake Zucchini Muffins combine the best of both worlds – the warm spices of carrot cake with the moisture and nutrition of zucchini bread. Perfect for breakfast, snacks, or even dessert, these muffins offer a delicious way to sneak extra vegetables into your day without sacrificing flavor. Each bite delivers a perfect balance of sweetness, spice, and everything nice!
Pure Comfort
There’s something incredibly comforting about homemade muffins, especially when they’re infused with cinnamon, nutmeg, and other warm spices. These Carrot Cake Zucchini Muffins fill your kitchen with an irresistible aroma as they bake, instantly creating that cozy, homey feeling. The combination of shredded carrots and zucchini creates an exceptionally moist texture that stays fresh for days – though they rarely last that long!
Ingredients
What You Need
For the muffins:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 1/2 cup vegetable oil
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 medium), excess water squeezed out
- 1 cup grated carrots (about 2 medium)
- 1/2 cup chopped walnuts (optional)
- 1/2 cup raisins (optional)
For the cream cheese topping (optional):
- 4 oz cream cheese, softened
- 3 tablespoons powdered sugar
- 1/4 teaspoon vanilla extract
Time to Cook
- Prep Time: 15 minutes
- Cook Time: 22-25 minutes
- Total Time: 40 minutes
- Yield: 12-14 muffins
Steps to Make It
Make It Perfect
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease well.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- In a large bowl, beat together the granulated sugar, brown sugar, and eggs until light and fluffy, about 2 minutes.
- Add the oil, applesauce, and vanilla to the egg mixture and blend well.
- Gradually stir the dry ingredients into the wet ingredients, mixing just until combined. Do not overmix.
- Fold in the grated zucchini, carrots, and if using, walnuts and raisins.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- If making the cream cheese topping, beat together the softened cream cheese, powdered sugar, and vanilla until smooth. Spread or pipe onto cooled muffins.
Mix It Up
Feel free to customize these muffins to suit your taste. Try adding 1/2 cup of shredded coconut for extra texture, swap the walnuts for pecans, or fold in some dried cranberries instead of raisins. For a healthier version, you can reduce the sugar by 1/4 cup and replace half of the all-purpose flour with whole wheat flour. Love spice? Add a pinch of cloves or cardamom to amp up the flavor profile.
Perfect Partners
These Carrot Cake Zucchini Muffins pair wonderfully with a hot cup of coffee or tea for breakfast. For an extra special treat, serve them slightly warmed with a small scoop of vanilla yogurt on the side. They also make an excellent addition to a brunch spread alongside fresh fruit and savory options like quiche or frittata.
Busy Day Hero
Make a double batch of these muffins on the weekend, and you’ll have grab-and-go breakfasts and snacks ready all week. They’re perfect for hurried mornings when you need something substantial and nutritious that can be eaten on the run. Keep a few in your bag for mid-afternoon energy slumps at work or school.
Work Ahead
The batter can be prepared up to a day in advance and stored in the refrigerator. Just give it a quick stir before scooping into muffin tins. You can also measure and mix the dry ingredients ahead of time and store them in an airtight container until you’re ready to complete the recipe.
Save Some For Later
These muffins freeze beautifully! Once completely cooled, place them in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe container or bag and store for up to 3 months. Thaw overnight in the refrigerator or quickly defrost in the microwave when you need a tasty treat.
Everyone’s Happy
These muffins are a hit with both adults and kids alike. Little ones who might normally turn up their noses at vegetables will gobble these up without realizing they’re eating carrots and zucchini. They’re also easily adaptable for different dietary needs—just omit the nuts for nut-free environments like schools.
Good For You Too
With two vegetables as star ingredients, these muffins pack a nutritional punch. Carrots provide beta-carotene and vitamin A, while zucchini adds vitamin C, potassium, and fiber. The addition of applesauce reduces the amount of oil needed, making these treats lighter than traditional muffins without sacrificing moisture or flavor.
Easy Clean Up
Use paper liners in your muffin tin for virtually no cleanup afterward. If you grate the carrots and zucchini in a food processor, you’ll save time and effort. Measure your wet ingredients in a large liquid measuring cup to minimize the number of dishes used.
Switch It Up
Turn this recipe into a loaf by pouring the batter into a greased 9×5-inch loaf pan and baking for 50-60 minutes. For a special occasion, transform the batter into a layer cake by dividing it between two 8-inch round cake pans and spreading cream cheese frosting between layers and on top.
Simply Perfect
These Carrot Cake Zucchini Muffins achieve the perfect balance of flavors and textures. The exterior has just enough crust to provide a slight contrast to the incredibly moist interior. Each bite offers little bursts of carrot sweetness and subtle zucchini earthiness, all wrapped in warm spices that make these muffins irresistible year-round.
FAQs
Can I use pre-shredded carrots from the store?
Pre-shredded carrots tend to be drier than freshly grated ones. If using store-bought shredded carrots, soak them in water for about 5 minutes, then drain and pat dry before adding to the batter.
My zucchini seems very watery. What should I do?
After grating the zucchini, place it in a clean kitchen towel and squeeze firmly to remove excess moisture. This prevents the muffins from becoming too wet.
Can I make these gluten-free?
Yes! Simply substitute a 1:1 gluten-free flour blend for the all-purpose flour. Add 1/4 teaspoon of xanthan gum if your blend doesn’t already include it.
How do I know when the muffins are done?
Insert a toothpick into the center of a muffin. If it comes out clean or with just a few moist crumbs (but no wet batter), they’re done.
Can I reduce the sugar?
Yes, you can reduce the total sugar by up to 1/3 without significantly affecting the texture. The muffins will be less sweet but still delicious.
How should I store these muffins?
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Can I make mini muffins instead?
Absolutely! Fill mini muffin tins about 2/3 full and bake for 12-15 minutes, checking for doneness with a toothpick.
Conclusion
These Carrot Cake Zucchini Muffins are a versatile, nutritious treat that brings together the best elements of two beloved baked goods. Perfect for any time of day and any season of the year, they’re sure to become a staple in your baking repertoire. Whether you’re looking to use up garden zucchini, sneak more vegetables into your family’s diet, or simply enjoy a delicious homemade muffin, this recipe delivers on all fronts. Happy baking!