How To Make Luscious Carrot Cake Zucchini Muffins in 2025

Carrot Cake Zucchini Muffins are a delightful treat that combines the best of both carrots and zucchini. These muffins are moist, flavorful, and perfect for breakfast or a snack. If you love a good carrot cake, you’ll enjoy these muffins that have a similar taste but are easy to make and grab on the go.

Why Make This Recipe

There are so many reasons to make Carrot Cake Zucchini Muffins! They are not only delicious but also packed with nutrients. The combination of zucchini and carrots means you’re getting some veggies in your diet, which is great for both kids and adults. Plus, they are simple to whip up and can be enjoyed any time of day. Whether it’s a busy weekday morning or a cozy weekend brunch, these muffins fit right in!

How to Make Carrot Cake Zucchini Muffins

Ingredients:

1 cup grated zucchini (squeeze out excess moisture)
1 cup grated carrots
1 1/2 cups all-purpose flour
1/2 cup brown sugar
1/4 cup granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
2 eggs
1/2 cup vegetable oil (or melted coconut oil)
1 tsp vanilla extract
1/2 cup chopped walnuts or pecans (optional)
1/2 cup raisins (optional)

Directions:

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or give it a light grease.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
In another bowl, whisk the eggs, brown sugar, granulated sugar, oil, and vanilla until everything is mixed well.
Add the wet mixture to the dry ingredients and stir until just combined. Be careful not to overmix.
Gently fold in the grated zucchini and carrots. If you want extra crunch, you can add the nuts and raisins too.
Fill the muffin cups about 3/4 full with batter.
Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack.
You can enjoy these muffins as they are or add a light spread of cream cheese for extra flavor!

How to Serve Carrot Cake Zucchini Muffins

These muffins are delicious warm or at room temperature. Serve them fresh out of the oven for a cozy treat or pack them in a lunchbox for a tasty snack later. You can also enjoy them with a cup of coffee or tea.

How to Store Carrot Cake Zucchini Muffins

To store your muffins, let them cool completely, then place them in an airtight container. They will stay fresh at room temperature for about 3 days. If you want to keep them longer, you can freeze them. Just wrap them tightly and store in the freezer for up to 3 months.

Tips to Make Carrot Cake Zucchini Muffins

Make sure to squeeze out the excess moisture from the grated zucchini. This helps keep the muffins from becoming too soggy.
Feel free to experiment with spices! Adding some ginger or allspice can give them a fun twist.
If you don’t have walnuts or pecans, you can skip them or use another nut or dried fruit.

Variation

You can easily switch up the flavor by adding other mix-ins like chocolate chips, shredded coconut, or even apple chunks. Get creative and make these muffins your own!

FAQs

1. Can I make these muffins without eggs?
Yes! You can use 1/4 cup of applesauce or a flaxseed egg as a substitute for eggs.

2. How do I prevent muffins from sticking to the liners?
Using good-quality muffin liners and greasing them lightly can help prevent sticking.

3. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour. The muffins will be a bit denser but still delicious!

Now, you’re ready to bake your own batch of Carrot Cake Zucchini Muffins. Enjoy the process and the tasty results!