Carrot Cake Zucchini Muffins – Moist, Wholesome, and Perfectly Spiced 🥕💚
Some mornings call for a little sweetness — not the sugar rush kind, but the cozy, spiced warmth of carrot cake zucchini muffins fresh from the oven. These golden beauties combine everything you love about a classic carrot cake with the tender moisture that shredded zucchini brings. The result? A perfectly soft, gently spiced muffin that feels indulgent but is packed with veggies and whole ingredients.
Whether you’re meal-prepping breakfast for the week or baking a wholesome treat for your family, these muffins fit the bill. They’re lightly sweet, bursting with cinnamon and nutmeg, and full of texture from the grated carrots and zucchini. They taste like your favorite carrot cake but come with a wholesome twist — no frosting required (unless you want it!).
They’re also freezer-friendly, great for lunchboxes, and a hit with both kids and adults. With every bite, you get that nostalgic carrot-cake flavor — a mix of spice, sweetness, and hominess that’s simply irresistible.
Ingredients:
- 1 cup finely grated carrot (about 2 medium carrots)
- 1 cup grated zucchini (excess moisture squeezed out)
- 1 ½ cups all-purpose flour (or half whole wheat flour)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ⅓ cup brown sugar (packed)
- ¼ cup granulated sugar
- 2 large eggs
- ⅓ cup vegetable oil (or melted coconut oil)
- ¼ cup applesauce (unsweetened)
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts or pecans (optional)
- ¼ cup raisins (optional)
Instructions:
- Preheat and Prep:
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly. - Prepare Vegetables:
Grate carrots and zucchini using the fine side of a box grater. Squeeze zucchini in a clean towel to remove excess liquid. - Mix Dry Ingredients:
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. - Mix Wet Ingredients:
In a separate bowl, beat together eggs, brown sugar, granulated sugar, oil, applesauce, and vanilla until smooth. - Combine:
Add the wet ingredients to the dry mixture, stirring gently until almost combined. Fold in the grated carrot, zucchini, and nuts or raisins if using. - Fill and Bake:
Divide batter evenly among the muffin cups, filling each about ¾ full. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean. - Cool and Enjoy:
Let muffins cool in the tin for 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature.
Tips & Tricks
- Moisture control is key: Always squeeze the zucchini! Too much liquid can make the muffins soggy.
- Make it healthier: Substitute half the oil with Greek yogurt or more applesauce.
- Boost the flavor: Add ¼ teaspoon of ground ginger or allspice for more depth.
- Add a topping: A simple drizzle of cream cheese glaze makes these extra special.
Variations
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Vegan Option: Replace eggs with 2 flax eggs (2 tbsp ground flaxseed + 5 tbsp water).
- Mini Muffins: Bake for 10–12 minutes for bite-sized versions.
- Add-ins: Fold in shredded coconut, crushed pineapple, or dark chocolate chips for a twist.
Carrot Cake Zucchini Muffins
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin.
- Grate carrots and zucchini, squeezing excess moisture from zucchini.
- Whisk dry ingredients together in a large bowl.
- In another bowl, whisk eggs, sugars, oil, applesauce, and vanilla.
- Combine wet and dry ingredients, then fold in carrots, zucchini, and nuts or raisins.
- Spoon batter into muffin cups and bake 18–22 minutes, until a toothpick comes out clean.
- Cool on a rack before serving.
Notes
Serving Suggestions
Serve these muffins warm with:
- A pat of butter or cream cheese
- A drizzle of honey or maple syrup
- A cup of hot coffee or spiced chai
- Yogurt and fresh fruit for a balanced breakfast
They’re perfect for road trips, lunchboxes, or afternoon tea.
Storage Information
- Room Temperature: Store in an airtight container for up to 3 days.
- Fridge: Keeps well for up to 5 days.
- Freezer: Freeze in a single layer, then store in freezer bags for up to 3 months. Thaw overnight or warm for 20 seconds in the microwave.
FAQ
Do I need to peel the carrots or zucchini?
Nope! Just wash well and grate — the skin adds nutrients and color.
Can I use pre-shredded carrots?
Freshly grated carrots keep the muffins moister, but pre-shredded can work in a pinch.
Can I make these muffins ahead?
Absolutely. They stay moist for days and taste even better the next morning.
What’s the texture like?
Soft, tender, and fluffy with a delicate crumb — a cross between a muffin and carrot cake slice!
History / Fun Facts
Carrot cake dates back to medieval Europe, where carrots were used to sweeten desserts before sugar became common. Zucchini, though a newer addition, brings moisture and a subtle earthiness that complements the sweetness perfectly.
These muffins are a beautiful blend of two humble vegetables transformed into something delightful — proof that wholesome ingredients can be as comforting as any dessert.
