Carrot Cake Zucchini Muffins

Carrot Cake Zucchini Muffins are moist, flavorful, and naturally sweetened with a touch of spice. These muffins bring together the best of both worlds—nutritious veggies and cozy, bakery-style flavor. I love making them for breakfast, snacks, or even a healthy-ish dessert. They’re loaded with texture, easy to bake, and a great way to sneak in extra veggies.

Why You’ll Love This Recipe

I love how these muffins turn everyday ingredients into something warm, soft, and satisfying. The shredded carrot and zucchini add natural moisture and a slight sweetness, while the cinnamon and nutmeg give that classic carrot cake feel. They’re freezer-friendly, kid-approved, and great for meal prep. Whether I eat them plain or top them with a swipe of cream cheese, they never last long in my kitchen.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour (or a mix of all-purpose and whole wheat)

• Baking powder

• Baking soda

• Salt

• Ground cinnamon

• Ground nutmeg

• Eggs

• Brown sugar or coconut sugar

• Applesauce or mashed banana

• Neutral oil (like vegetable or melted coconut oil)

• Vanilla extract

• Grated carrots

• Grated zucchini (squeezed dry)

• Optional: chopped walnuts, raisins, or shredded coconut

directions

1. I preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease the cups well.

2. In a large bowl, I whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

3. In another bowl, I mix the eggs, brown sugar, oil, applesauce, and vanilla until smooth.

4. I fold the wet ingredients into the dry mixture just until combined.

5. I gently stir in the grated carrots and zucchini, then fold in any optional add-ins like nuts or raisins.

6. I divide the batter evenly among the muffin cups, filling each about 3/4 full.

7. I bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.

8. I let the muffins cool in the pan for a few minutes before transferring to a wire rack.

Servings and timing

This recipe makes 12 standard-size muffins. Prep takes 15 minutes, and bake time is around 20 minutes, so I usually have a fresh batch ready in about 35 minutes.

Variations

Sometimes I use whole wheat flour for a heartier texture or add a little orange zest for brightness. I’ve also added mini chocolate chips for a fun twist. If I want to reduce sugar, I use unsweetened applesauce and skip the raisins. For a dairy-free version, I use coconut oil and make sure my add-ins are dairy-free too.

storage/reheating

I store the muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. To reheat, I microwave one for about 10–15 seconds. They also freeze well—I freeze them individually, then thaw at room temperature or warm them in the oven or microwave before serving.

FAQs

Do I need to peel the zucchini and carrots?

Nope, I just wash them well and grate them with the skin on. It saves time and keeps more nutrients in the muffins.

How do I keep the muffins from getting soggy?

I always squeeze the excess moisture out of the zucchini with a paper towel or cheesecloth before mixing it in. That keeps the texture light and fluffy.

Can I make these muffins gluten-free?

Yes, I’ve used a 1:1 gluten-free flour blend with great results. They may be a bit softer but still delicious.

Can I turn this recipe into a loaf?

Definitely. I pour the batter into a greased 9×5 loaf pan and bake for about 45–50 minutes, checking with a toothpick in the center.

Are these muffins sweet enough for dessert?

Yes, they’re gently sweet with the option to add more sweetness through raisins or a light glaze. I also like adding a swipe of cream cheese frosting for a treat.

Conclusion

Carrot Cake Zucchini Muffins are a cozy, wholesome treat I love baking year-round. They’re packed with real ingredients, warm spices, and just the right amount of sweetness. Whether for a grab-and-go breakfast, lunchbox snack, or a healthier dessert, these muffins always bring a little extra comfort to my day.