Here’s a moist, healthy-ish, and flavor-packed recipe for Carrot Cake Zucchini Muffins — like your favorite carrot cake meets veggie-packed breakfast muffin. They’re tender, spiced, and perfect for breakfast, snacks, or lunchboxes!
🥕🥒 Carrot Cake Zucchini Muffins
Ingredients (makes ~12 muffins):
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1 cup finely shredded carrot
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1 cup finely shredded zucchini (squeeze out excess moisture)
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2 large eggs
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1/2 cup brown sugar (or coconut sugar)
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1/4 cup neutral oil (e.g., canola, avocado, or melted coconut oil)
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1/4 cup unsweetened applesauce or mashed banana
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1 tsp vanilla extract
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1 cup all-purpose flour
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1/2 cup whole wheat flour (or use all AP)
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1 tsp baking soda
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1/2 tsp baking powder
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1 tsp cinnamon
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1/4 tsp nutmeg
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1/4 tsp salt
Optional mix-ins:
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1/3 cup chopped walnuts or pecans
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1/3 cup raisins or chopped dates
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1/4 cup shredded coconut
Instructions:
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Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease it.
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Grate & prep veggies:
Shred zucchini and carrot using the fine side of a grater. Squeeze zucchini in a clean kitchen towel or paper towel to remove moisture. -
Mix wet ingredients:
In a large bowl, whisk together eggs, brown sugar, oil, applesauce, and vanilla until smooth. -
Add the veggies:
Stir in grated carrot and zucchini. -
Mix dry ingredients:
In a separate bowl, whisk together flours, baking soda, baking powder, cinnamon, nutmeg, and salt. -
Combine wet & dry:
Add dry mixture to wet and stir just until combined. Fold in any optional mix-ins. -
Bake:
Fill muffin cups about 3/4 full. Bake for 18–22 minutes, or until a toothpick comes out clean. -
Cool:
Let cool in the pan for 5 minutes, then transfer to a wire rack.
✅ Tips:
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For extra sweetness, add a drizzle of cream cheese glaze or maple icing.
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These muffins freeze beautifully — just wrap individually and thaw as needed.
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Want them vegan? Sub eggs with flax eggs and use dairy-free yogurt or more applesauce.
Would you like a gluten-free version or a mini muffin adaptation?