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Carrot Cake Zucchini Muffins

Soft, moist, and warmly spiced muffins made with shredded carrots and zucchini — a wholesome twist on classic carrot cake.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American, Homemade
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup grated carrot about 2 medium carrots
  • 1 cup grated zucchini excess moisture squeezed out
  • 1.5 cups all-purpose flour or half whole wheat flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp ground cinnamon
  • 0.25 tsp nutmeg
  • 0.33 cup brown sugar packed
  • 0.25 cup granulated sugar
  • 2 large eggs
  • 0.33 cup vegetable oil or melted coconut oil
  • 0.25 cup applesauce unsweetened
  • 1 tsp vanilla extract
  • 0.5 cup chopped walnuts or pecans optional
  • 0.25 cup raisins optional

Equipment

  • Mixing bowls
  • Muffin tin
  • Whisk
  • Box grater

Method
 

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin.
  2. Grate carrots and zucchini, squeezing excess moisture from zucchini.
  3. Whisk dry ingredients together in a large bowl.
  4. In another bowl, whisk eggs, sugars, oil, applesauce, and vanilla.
  5. Combine wet and dry ingredients, then fold in carrots, zucchini, and nuts or raisins.
  6. Spoon batter into muffin cups and bake 18–22 minutes, until a toothpick comes out clean.
  7. Cool on a rack before serving.

Notes

Muffins freeze beautifully for up to 3 months. Perfect for breakfast or snacks.