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Carrot Cake Zucchini Muffin

Moist Carrot Cake Zucchini Muffins – Your New Healthy Treat

These Carrot Cake Zucchini Muffins are moist, flavorful, and healthy, making them a delightful treat for everyone.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup All-purpose flour Can use whole wheat flour for a denser texture
  • 1 cup Whole wheat flour May change texture if substituting entirely
  • 1 cup Rolled oats Instant oats work if you're in a pinch
  • 1 teaspoon Baking soda No substitutions necessary
  • 1 teaspoon Baking powder No substitutions necessary
  • 2 teaspoon Ground cinnamon Add extra or a pinch of cloves for a spicier profile
  • 0.5 teaspoon Ground nutmeg Adjust quantities to suit taste
  • 0.5 teaspoon Ground ginger Adjust quantities to suit taste
  • 0.5 teaspoon Salt Enhances flavor
  • 0.75 cup Brown sugar Coconut sugar can be used for a different flavor
  • 0.5 cup Honey or maple syrup Use agave syrup for a vegan option
  • 2 large Large eggs Replace with flax eggs for a vegan version
For the Veggies
  • 1 cup Shredded carrots Freshly grated is best
  • 1 cup Shredded zucchini Squeeze excess moisture beforehand
For Moisture and Flavor
  • 0.5 cup Unsweetened applesauce Yogurt can also be used for tangy flavor
  • 0.5 cup Vegetable oil or melted coconut oil Substitute with butter for a different flavor
  • 1 teaspoon Vanilla extract Almond extract offers a delightful twist if desired
Optional Add-ins
  • 0.5 cup Chopped walnuts or pecans Omit for nut-free versions

Equipment

  • muffin tin
  • Mixing Bowls
  • Whisk
  • Spatula

Method
 

Step‑by‑Step Instructions for Carrot Cake Zucchini Muffin
  1. Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin tin with liners or non-stick spray.
  2. In a large bowl, whisk together all-purpose flour, whole wheat flour, rolled oats, baking soda, baking powder, ground cinnamon, nutmeg, ginger, and salt.
  3. In another bowl, whisk together brown sugar, honey or maple syrup, large eggs, unsweetened applesauce, vegetable oil, and vanilla extract until smooth.
  4. Gently fold the wet ingredients into the dry mixture until just combined, being careful not to over-mix.
  5. Fold in the shredded carrots and zucchini, and any nuts if using.
  6. Spoon the batter into muffin cups, filling each about two-thirds full.
  7. Bake in the preheated oven for 18-20 minutes until a toothpick comes out clean or with a few crumbs.
  8. Cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 28gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 10gVitamin A: 2000IUVitamin C: 2mgCalcium: 50mgIron: 0.8mg

Notes

Squeeze excess moisture from shredded zucchini before adding to the batter to prevent soggy muffins. Consider adding dark chocolate chips or dried fruits for extra flavor.

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