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Carrot Cake Zucchini Muffins

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These Carrot Cake Zucchini Muffins combine the flavors of sweet carrots, fresh zucchini, and warm spices into a moist and nutritious treat. Perfect for breakfast, snacks, or meal prep, these muffins are easy to make, naturally sweetened, and packed with flavor!

Ingredients

  • 1½ cups grated zucchini
  • 1 cup grated carrots
  • ½ cup unsweetened applesauce
  • ⅓ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 2 cups all-purpose flour (or half whole wheat flour)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ cup chopped walnuts (optional)
  • ½ cup raisins (optional)

Instructions

Preheat the Oven:

  • Preheat 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:
    • Grated zucchini and carrots
    • Applesauce
    • Vegetable oil
    • Eggs
    • Vanilla extract
    • Granulated sugar & brown sugar
  • Mix until well combined.

3. Mix Dry Ingredients:

  • In a separate bowl, whisk together:
    • Flour
    • Baking powder & baking soda
    • Salt, cinnamon, nutmeg, and ginger

4. Combine & Add Mix-Ins:

  • Gradually add the dry ingredients to the wet mixture.
  • Stir until just combined (don’t overmix).
  • If using, fold in chopped walnuts and raisins.

5. Fill & Bake:

  • Divide the batter evenly into muffin cups (about ⅔ full).
  • Bake for 20–25 minutes, or until a toothpick comes out clean.

6. Cool & Serve:

  • Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
  • Enjoy warm or at room temperature!

Notes

  • Gluten-Free? Use 1:1 gluten-free flour.
  • Dairy-Free? Use coconut or almond milk substitutes.
  • Extra Sweetness? Add a cream cheese glaze or powdered sugar dusting.

Find it online: https://avarecipe.com/carrot-cake-zucchini-muffins/