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Carrot Cake Zucchini Muffins

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Carrot Cake Zucchini Muffins are moist, spiced, and packed with wholesome ingredients like grated carrots and zucchini. These lightly sweetened muffins are perfect for breakfast, snacking, or a healthier dessert option.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 1/2 cups all-purpose flour (or mix with whole wheat flour)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2 large eggs
  • 1/2 cup brown sugar or coconut sugar
  • 1/3 cup applesauce or mashed banana
  • 1/4 cup neutral oil (vegetable or melted coconut oil)
  • 1 tsp vanilla extract
  • 1 cup grated carrots
  • 3/4 cup grated zucchini (squeezed dry)
  • Optional: 1/2 cup chopped walnuts, raisins, or shredded coconut

Instructions

  1. Preheat oven to 350°F (175°C) and line or grease a 12-cup muffin tin.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In another bowl, mix eggs, brown sugar, oil, applesauce, and vanilla until smooth.
  4. Fold the wet mixture into the dry ingredients just until combined.
  5. Stir in grated carrots and zucchini, then any optional add-ins.
  6. Divide the batter evenly into muffin cups, filling each about 3/4 full.
  7. Bake for 18–22 minutes, or until a toothpick inserted comes out clean.
  8. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Use whole wheat flour for a more nutritious, hearty muffin.
  • Skip peeling the vegetables—just wash and grate.
  • Ensure zucchini is squeezed dry to avoid soggy texture.
  • Add orange zest, mini chocolate chips, or glaze for variation.
  • Freeze well for up to 3 months—thaw before serving.

Nutrition

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