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Carrot Cake Zucchini Muffins – A Moist & Healthy Treat

These Carrot Cake Zucchini Muffins are soft, moist, and packed with flavor! Made with fresh carrots, zucchini, warm spices, and simple pantry ingredients, they’re the perfect balance of sweetness and nutrition. Enjoy them as a healthy snack, breakfast, or dessert!

  • Total Time: 40 minutes
  • Yield: 12 muffins 1x

Ingredients

Scale

Dry Ingredients:

1 ½ cups all-purpose flour (or whole wheat)

1 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

½ tsp nutmeg

½ tsp ginger

½ tsp salt

Wet Ingredients:

1 cup sugar (or coconut sugar)

½ cup vegetable oil (or melted coconut oil)

2 eggs (or flax eggs for vegan option)

1 tsp vanilla extract

1 cup grated carrots

1 cup grated zucchini (excess moisture removed)

Optional Add-Ins:

½ cup chopped walnuts

½ cup raisins

Instructions

  1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. Grate the carrots and zucchini, squeezing out excess moisture from the zucchini.
  3. In a bowl, whisk together dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  4. In another bowl, mix wet ingredients: sugar, oil, eggs, and vanilla.
  5. Slowly combine dry and wet ingredients, stirring until just mixed.
  6. Fold in the grated carrots, zucchini, and optional add-ins (walnuts, raisins).
  7. Fill muffin cups ¾ full and bake for 20-25 minutes until a toothpick comes out clean.
  8. Cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.
  • Author: [email protected]
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Carrot Cake Zucchini Muffins, healthy zucchini muffins, carrot zucchini muffins, vegetable muffins, moist zucchini muffins, spiced carrot muffins, easy carrot muffins

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