Introduction
These Carrot Cake Zucchini Muffins are moist, flavorful, and packed with wholesome ingredients. The combination of grated carrots and zucchini keeps them tender, while a hint of cinnamon and nutmeg adds a warm, comforting aroma. Perfect for breakfast, snacks, or dessert.
Ingredients
1 ½ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
2 large eggs
½ cup vegetable oil
½ cup granulated sugar
½ cup brown sugar
1 tsp vanilla extract
1 cup grated carrots
1 cup grated zucchini (squeeze out excess moisture)
½ cup chopped walnuts or pecans (optional)
Cream Cheese Glaze (optional):
4 oz cream cheese
¼ cup powdered sugar
1–2 tbsp milk
½ tsp vanilla extract
Instructions
Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
Whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a bowl.
In a separate bowl, beat eggs, oil, granulated sugar, brown sugar, and vanilla until smooth.
Add the dry ingredients to the wet ingredients and stir just until combined.
Fold in grated carrots, zucchini, and optional nuts.
Fill muffin cups ¾ full and bake for 18–22 minutes, or until a toothpick inserted comes out clean.
Prepare the glaze by blending cream cheese, powdered sugar, milk, and vanilla until smooth. Drizzle over cooled muffins if desired.
How to Make
Make sure to squeeze out excess moisture from the zucchini to prevent soggy muffins.
Mix dry ingredients separately from wet ingredients to ensure even distribution of leavening agents.
Fold in carrots and zucchini gently to avoid overmixing, which can make muffins dense.
Use a toothpick test to check doneness instead of relying solely on baking time.
Variations
Add raisins or dried cranberries for a chewy texture.
Mix in chocolate chips for a sweeter treat.
Replace walnuts with pecans, almonds, or leave nuts out for a nut-free version.
Top with a simple dusting of powdered sugar instead of glaze for a lighter option.
Add a pinch of ginger or allspice for extra warmth and flavor.
Tips
Use freshly grated carrots and zucchini for the best texture and flavor.
Do not overfill muffin cups; this ensures even baking and avoids overflow.
Store in an airtight container at room temperature for 2–3 days or refrigerate for up to a week.
Muffins freeze well; wrap individually and thaw before serving.
Conclusion
These Carrot Cake Zucchini Muffins are a versatile, healthy, and delicious treat. Moist, flavorful, and easy to make, they are perfect for any time of day and loved by kids and adults alike.
