Carrot Cake Zucchini Muffins Recipe
Who says veggies can’t be sneaky and delicious?
These muffins hide zucchini and carrots like a witness protection program—except they taste way better.
Perfect for breakfast, snacks, or bribing kids to eat their greens (shhh, they’ll never know).
A Sweet and Sneaky Treat
These muffins mix carrot cake coziness with zucchini’s moist magic. They’re soft, lightly spiced, and just sweet enough.
- It’s moist, flavorful, and packed with veggies.
- It feels indulgent. It tastes like dessert but counts as breakfast.
- People will ask for the bakery name. You’ll wink and say, “My kitchen.”
Ingredient Notes
- Zucchini: Grate it fine and squeeze out excess water. No one likes soggy muffins.
- Carrots: Freshly grated works best. Pre-shredded bags are too dry.
- Flour: All-purpose works, but whole wheat adds fiber. Adjust liquid if swapping.
- Sugar: Brown sugar adds depth, but white sugar works in a pinch.
- Spices: Cinnamon and nutmeg are key. Don’t skip them unless you enjoy blandness.
Why You’ll Love This Recipe
- Uses up leftover zucchini and carrots.
- Easy to make—no fancy skills needed.
- Freezer-friendly for grab-and-go snacks.
How To Make Carrot Cake Zucchini Muffins
Ingredients
- 1 ½ cups grated zucchini (drained)
- 1 cup grated carrots
- 1 ½ cups flour
- ½ cup brown sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tsp baking soda
- ½ tsp salt
- 2 eggs
- ⅓ cup oil
- 1 tsp vanilla
Step-by-Step Instructions
- Preheat oven to 350°F. Line a muffin tin.
- Mix flour, sugar, spices, baking soda, and salt in a bowl.
- Whisk eggs, oil, and vanilla in another bowl.
- Stir wet ingredients into dry. Fold in zucchini and carrots.
- Fill muffin cups ¾ full. Bake 20-25 minutes.
Cook and Prep Times
- Preparation Time: 15 minutes
- Cooking Time: 20 minutes
- Additional Time: 5 minutes
- Total Time: 40 minutes
Nutrition Information
- Servings: 12
- Calories: 150
- Fat: 6g
- Protein: 3g
- Carbohydrates: 22g
Quick Tips
For extra fun, add raisins or walnuts.
Swap oil for applesauce to cut fat.
Store in an airtight container for 3 days or freeze for a month.
If muffins stick, blame the zucchini—then grease the pan better next time.
Happy baking!
Carrot Cake Zucchini Muffins
These muffins blend the cosy goodness of carrot cake with the moist magic of zucchini. They’re soft, lightly spiced, and just sweet enough.
Ingredients
- 1 ½ cups grated zucchini (drained)
- 1 cup grated carrots
- 1 ½ cups flour
- ½ cup brown sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tsp baking soda
- ½ tsp salt
- 2 eggs
- ⅓ cup oil
- 1 tsp vanilla
Instructions
- Preheat oven to 350°F. Line a muffin tin.
- Mix flour, sugar, spices, baking soda, and salt in a bowl.
- Whisk eggs, oil, and vanilla in another bowl.
- Stir wet ingredients into dry. Fold in zucchini and carrots.
- Fill muffin cups ¾ full. Bake 20-25 minutes.
Printable Recipe Card
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