Zucchini Carrot Muffins – A Cozy Treat for Any Morning
There’s something heartwarming about starting your morning with a warm muffin that’s both wholesome and delicious. These Zucchini Carrot Muffins bring together the sweetness of carrots, the moisture of zucchini, and just the right touch of spice. They’re the kind of bake that feels both indulgent and nourishing, the type of treat that makes you look forward to waking up a little earlier just to enjoy one with a steaming cup of coffee or tea.
When I first started baking with zucchini, I was skeptical. How could this simple green vegetable transform into something so tender and delightful? But the first bite of a zucchini muffin was all the convincing I needed. Adding carrots to the mix not only enhances the natural sweetness but also gives these muffins a beautiful speckled look of orange and green.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 large eggs
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 medium)
- 1 cup grated carrot (about 2 medium)
- ½ cup chopped walnuts or pecans (optional)
- ½ cup raisins (optional)
Instructions:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, beat the eggs with granulated sugar, brown sugar, oil, and vanilla until smooth.
- Stir in the grated zucchini and carrot.
- Add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
- Fold in nuts and raisins if using.
- Divide the batter evenly among muffin cups, filling about ¾ full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
Tips & Tricks:
- Use a box grater with large holes for the zucchini and carrot for the best texture.
- Don’t peel the zucchini; its green flecks make the muffins pretty.
- For extra flavor, add a pinch of ginger or cardamom.
Variations:
- Make them tropical with shredded coconut and pineapple.
- Swap half the flour for whole wheat flour for a heartier muffin.
- Add chocolate chips for a sweeter version the kids will love.
Zucchini Carrot Muffins
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line or grease a 12-cup muffin tin.
- In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, beat eggs with sugars, oil, and vanilla until smooth.
- Stir in grated zucchini and carrot.
- Add dry ingredients to wet ingredients and mix just until combined.
- Fold in nuts and raisins if using.
- Divide batter into muffin cups, filling ¾ full.
- Bake 18–22 minutes until toothpick comes out clean.
- Cool 5 minutes in pan, then transfer to wire rack.
Notes
Serving Suggestions:
- Serve warm with a pat of butter or cream cheese.
- Pair with Greek yogurt and fresh berries for a balanced breakfast.
- Drizzle with honey or maple syrup for a cozy afternoon snack.
Storage Information:
- Store in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to a week.
- Freeze for up to 3 months; thaw overnight in the fridge.
FAQ:
- Can I make these gluten-free? Yes, use a 1:1 gluten-free flour blend.
- Do I need to squeeze the zucchini? Lightly pat dry if very wet, but don’t squeeze out all the moisture—it helps keep muffins tender.
- Can I reduce the sugar? Yes, you can cut sugar by ¼ cup without affecting texture too much.
History / Fun Facts:
Did you know zucchini bread recipes first became popular in the U.S. during the 1960s when home gardeners were looking for creative ways to use up abundant zucchini crops? Carrots have been used in baking for centuries, with carrot pudding recipes dating back to medieval times. Muffins like these are a modern twist on combining both traditions into one delicious, portable treat.
