Carrot Cake Zucchini Muffins

Why You’ll Love This Recipe

• Moist and Flavorful – The combination of zucchini, carrots, applesauce, and warm spices makes these muffins soft, aromatic, and delicious.
• Nutritious and Wholesome – With added vegetables and optional nuts, this recipe delivers both taste and nutrients.
• Easy to Make – Simple ingredients and a straightforward process make these muffins an effortless treat for any time of the day.
• Customizable – Easily adapt the recipe by adding or omitting mix-ins like nuts or raisins to suit your preference.

Ingredients

• 1 1/2 cups grated zucchini
• 1 cup grated carrots
• 1/2 cup unsweetened applesauce
• 1/3 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 cup chopped walnuts (optional)
• 1/2 cup raisins (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat Oven

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or spray with non-stick cooking spray.

2. Mix Wet Ingredients

In a large bowl, combine the grated zucchini, grated carrots, applesauce, vegetable oil, eggs, vanilla extract, granulated sugar, and brown sugar. Mix until well combined.

3. Mix Dry Ingredients

In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

4. Combine Mixtures

Gradually add the dry ingredients to the wet ingredients, mixing just until combined. If using, fold in the chopped walnuts and raisins.

5. Fill Muffin Cups

Divide the batter evenly among the muffin cups, filling each about 2/3 full.

6. Bake

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool

Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Servings and Timing

• Servings: 12 muffins
• Preparation Time: 20 minutes
• Total Time: 45 minutes
• Calories: 200 per muffin

Variations

• Gluten-Free Option – Swap all-purpose flour for a gluten-free baking mix.
• Dairy-Free Option – Use coconut or almond milk-based alternatives instead of traditional dairy.
• Nut-Free – Omit the walnuts for an allergy-friendly version.
• Extra Sweetness – Add a cream cheese glaze or a dusting of powdered sugar for a dessert-like treat.

Storage/Reheating

• Storage – Keep muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
• Freezing – Store in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.
• Reheating – Warm in the microwave for 15-20 seconds for a freshly baked taste.

Conclusion

Carrot Cake Zucchini Muffins are a delicious and nutritious way to enjoy a sweet treat while sneaking in some extra veggies. Whether you serve them for breakfast, a snack, or dessert, they’re sure to be a crowd-pleaser! Try them today and enjoy the perfect blend of flavors and textures in every bite.

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